best beef short ribs and beans recipe

There’s something undeniably comforting about a pot of slow-cooked beef short ribs and beans. This dish brings together rich, tender meat with hearty beans, all simmered in a flavorful broth that’s perfect for a cozy dinner. Whether cooked in a Dutch oven, slow cooker, or even the oven, this recipe results in a satisfying meal that’s perfect for family dinners or gatherings with friends. Let’s get into how to make the best beef short ribs and beans recipe from scratch!

Ingredients Needed

For this recipe, you’ll need:

• 4-6 bone-in beef short ribs (about 3-4 pounds)
• 2 cups beans (kidney, pinto, black beans, or navy beans; canned or dried)
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 cups beef broth or stock
• 1 cup diced tomatoes (optional, for extra flavor)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 bay leaf
• Salt and pepper (to taste)
• Olive oil (for searing)

Optional:

• Fresh herbs (like thyme or rosemary)
• Carrots, celery, or other root vegetables

Equipment You’ll Need

• Dutch Oven or Large Pot: Perfect for slow cooking and braising.
• Slow Cooker (Optional): If you prefer a more hands-off method.
• Skillet: For searing the short ribs before braising.

Step-by-Step Instructions for Making Beef Short Ribs and Beans

Step 1: Prepping the Short Ribs

Before you begin cooking, trim any excess fat from the short ribs. Season generously with salt, pepper, and a sprinkle of smoked paprika. Let the meat sit at room temperature for about 15-20 minutes to allow the seasoning to penetrate the meat.

Step 2: Searing the Short Ribs

Heat a few tablespoons of olive oil in a Dutch oven or skillet over medium-high heat. Sear the short ribs on all sides until they are nicely browned, about 3-4 minutes per side. This step is essential to develop rich, deep flavors in the dish. Once seared, remove the short ribs and set them aside.

Step 3: Cooking the Aromatics

In the same pot, add the diced onions and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning. Stir in the tomato paste and cook for another minute to bring out its sweetness.

Step 4: Adding the Beans and Liquid

If using dried beans, soak them overnight and drain before adding them to the pot. If using canned beans, drain and rinse them well. Add the beans, diced tomatoes (if using), bay leaf, Worcestershire sauce, cumin, and smoked paprika to the pot. Pour in the beef broth, making sure the beans and short ribs are covered with liquid.

Step 5: Braising the Short Ribs and Beans

Return the seared short ribs to the pot, nestling them into the beans and broth. Cover the pot and simmer on low heat for 2.5 to 3 hours or until the short ribs are fork-tender and the beans are cooked through. Alternatively, you can transfer the pot to a preheated oven at 325°F for the same amount of time.

If using a slow cooker, transfer everything to the slow cooker and cook on low for 6-8 hours.

Step 6: Finishing and Serving the Dish

Once the short ribs are tender and falling off the bone, taste the broth and adjust the seasoning with salt and pepper as needed. If the broth is too thin, remove the lid and let it simmer uncovered for 10-15 minutes to reduce and thicken. Serve the short ribs and beans in shallow bowls with a ladle of the rich broth over the top.

Cooking Time and Temperature Guide

Cooking Method	Temperature	Time
Stovetop Braising	Low Simmer	2.5 – 3 hours
Oven Braising	325°F (163°C)	2.5 – 3 hours
Slow Cooker	Low Setting	6-8 hours

Optional Variations

• Adding Vegetables: Carrots, celery, or even diced sweet potatoes can add a hearty sweetness to the dish.
• Using Different Beans: Mix and match your favorite beans. Pinto, black beans, or navy beans all work well.
• Adjusting Spice Level: Add a pinch of red pepper flakes or a diced jalapeño if you like a little heat in your dish.

Serving Suggestions

Serve your beef short ribs and beans with any of the following sides:

• Crusty bread to soak up the broth
• Mashed potatoes or polenta for a hearty side
• A light, fresh green salad to balance the richness

Garnish with fresh herbs like parsley, thyme, or rosemary for a pop of color and flavor.

Storing and Reheating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after sitting overnight. To reheat, warm the short ribs and beans gently on the stovetop over low heat, adding a splash of water or broth if needed to prevent drying.

Tips for Success

• Tender Meat: The key to tender beef short ribs is low and slow cooking. Be patient—cooking for the full 2.5 to 3 hours ensures that the meat becomes meltingly tender.
• Well-Seasoned Beans: Add salt towards the end of cooking to ensure that your beans are well-seasoned but not overly salty.
• Prevent Overcooking Beans: If using canned beans, add them during the last hour of cooking to prevent them from becoming mushy.

Conclusion

Beef short ribs and beans make for an incredibly flavorful, hearty meal that’s perfect for cool weather or when you’re craving comfort food. With tender, fall-apart short ribs and perfectly seasoned beans, this dish is sure to become a family favorite. Plus, the long braising time makes your kitchen smell irresistible!

Frequently Asked Questions

Can I use boneless short ribs for this recipe?
Yes, boneless short ribs will work, but the bone-in variety adds extra flavor to the dish.

What kind of beans work best with short ribs?
Pinto, kidney, black beans, and navy beans all pair well with short ribs. Feel free to use your favorite or a combination.

How long should I cook beef short ribs for tenderness?
Cook the short ribs for at least 2.5 to 3 hours on the stovetop or in the oven. Slow cooking will take 6-8 hours on low heat.

Can I make this recipe in advance?
Yes! This dish tastes even better the next day. Prepare it a day ahead, store