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Beef Short Ribs and Beans Recipe

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.

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Keywords: beef short ribs, beans, slow cooker, comfort food, hearty dinner, meal prep, rich flavor