Beef Short Ribs and Beans Recipe
This Beef Short Ribs and Beans Recipe offers tender, slow-cooked beef ribs combined with hearty beans in a rich and flavorful sauce. Perfect for cozy dinners or meal prepping, it brings comfort food to your table with simple ingredients and deep, savory tastes.
- Author: Lina
- Prep Time: 20 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 20 minutes to 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow cooking, Searing
- Cuisine: American, Rustic
- Diet: Gluten Free
Meat
- 2 to 3 pounds beef short ribs
Beans
- 2 cups beans (canned or dried; cannellini, kidney, or pinto beans suggested)
Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
Liquids
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 to 3 tablespoons olive oil
Spices and Herbs
- 2 bay leaves
- 1 teaspoon smoked paprika
- 3 sprigs fresh thyme
- Salt and black pepper to taste
- Prepare and Brown the Short Ribs: Pat the beef short ribs dry with paper towels to ensure a perfect sear. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the ribs on all sides until they develop a rich caramel color, about 3-4 minutes per side. This locks in flavor and creates a delicious base for the sauce.
- Sauté Aromatics: Remove the ribs and set aside. In the same pot, add diced onions and minced garlic, sautéing them in the flavorful fat left behind. Cook until the onions are translucent and fragrant, about 5 minutes, building the aromatic foundation of the dish.
- Build the Sauce: Stir in tomato paste and cook until it caramelizes slightly for extra depth. Pour in beef broth, scraping up browned bits on the pot’s bottom. Add bay leaves, fresh thyme, smoked paprika, salt, and pepper. Stir everything well to combine the flavors.
- Add Ribs and Beans, Then Simmer: Return the browned ribs to the pot, nestling them into the sauce. Add drained and rinsed beans if canned. Cover and reduce heat to low, allowing the mixture to simmer gently for 2 to 3 hours, or until the beef is tender and falling off the bone.
- Final Touches: Once ribs are tender, check seasoning and adjust salt and pepper as needed. Remove bay leaves and thyme stems. For a thicker sauce, simmer uncovered for an additional 15-20 minutes. Serve hot, garnished with fresh herbs for added freshness and color.
Notes
- Pat dry ribs to ensure better browning and prevent steaming.
- Cook low and slow to transform tough ribs into tender meat.
- Use fresh herbs at the end to brighten the dish and add subtle flavors.
- Choose a quality beef broth for richer, deeper taste.
- Rest ribs for a few minutes off heat before serving to lock in juices.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: beef short ribs, beans, slow cooker, comfort food, hearty dinner, meal prep, rich flavor