Savory Beef Short Ribs and Beans Recipe | Home Cooking

As autumn’s chill arrives, nothing beats the comfort of slow-cooked beef short ribs. This best beef short ribs and beans recipe is a labor of love. But the delicious results are worth every minute. It’s perfect for both seasoned cooks and beginners looking to try braised short ribs.

I still remember my first taste of my grandmother’s slow cooker short ribs. The rich flavors and tender veggies were amazing. Since then, I’ve worked to perfect this dish. I’m excited to share my version with you.

Key Takeaways

• Sear the beef ribs for optimal browning and flavor
• Use a Dutch oven or heavy-bottomed pot for even heat distribution
• Braise the ribs for 2.5-3 hours until fall-off-the-bone tender
• Refrigerate leftover short ribs for up to 3 days or freeze for longer storage
• Serve this hearty dish with your favorite sides for a complete meal

Essential Ingredients and Kitchen Equipment for Perfect Short Ribs

To make tender and flavorful beef short ribs, you need more than a simple recipe. You must choose the right ingredients and have the right tools. Let’s look at what you need for the perfect short rib ragu or beef short rib chili.

Premium Meat Selection and Preparation

Choose bone-in beef short ribs that are well-marbled for flavor and tenderness. Let the meat warm up to room temperature before seasoning. Seasoning with salt and pepper ensures even cooking and a delicious sear.

Required Kitchen Tools and Cookware

You’ll need a large Dutch oven or heavy-bottomed skillet for searing. An oven-safe pot or braising dish is key for slow cooking. This process takes 2-3 hours at 325°F.

Key Seasonings and Aromatics

Use garlic, thyme, tomato paste, and Worcestershire sauce to enhance your smoked short ribs. Add onions, celery, and carrots for extra flavor. For more depth, try red wine, beef stock, mushrooms, balsamic vinegar, or smoked paprika or chipotle in adobo sauce.

Best Beef Short Ribs and Beans Recipe: Step-by-Step Cooking Guide

Discover the delicious flavors of slow-cooked short ribs with our simple recipe. You’ll love the tender beef and hearty bean stew.

First, heat your oven to 325°F (165°C). Season the short ribs with kosher salt, garlic, black pepper, and fennel seed. Then, sear the ribs in hot olive oil until they’re browned on all sides, about 5 minutes per side.

After searing, remove the ribs and set them aside. Sauté the vegetables – celery, carrots, and shallots – until they’re fragrant and soft. Add tomato paste and Worcestershire sauce, then deglaze with red wine, scraping the bottom of the pan.

1. Add beef broth, pomegranate juice (or dry red wine), garlic, thyme, and smoked paprika to the pot. Return the seared short ribs to the liquid.
2. Cover the pot and bake in the preheated oven. Braise the short ribs for 2.5 to 3 hours, until they’re tender and fall-off-the-bone.
3. Once the ribs are cooked, remove the pot from the oven. Transfer the ribs to a serving dish, then discard the thyme sprigs.
4. Place the pot back on the stove and simmer the braising liquid over medium heat until it’s reduced by half and thickened, about 10-15 minutes.
5. Return the short ribs to the pot and heat through, allowing the flavors to meld.

For the beans, add them to the braising liquid during the last 30 minutes of cooking. Or, cook them separately and stir them into the short rib mixture just before serving.

Serve the tender short ribs and beans over creamy mashed potatoes or with a fresh green salad. This comforting dish is sure to impress!

“The secret to tender, flavorful short ribs is in the low and slow cooking method. This recipe delivers on both counts, resulting in a dish that’s sure to impress.”

Conclusion: Tips for Serving and Storage

The barbecue beef short ribs and beans recipe is a hearty dish. It’s perfect for a cozy dinner. Serve it over mashed potatoes, polenta, or egg noodles. Add roasted veggies or a green beans almondine salad for extra flavor.

Full-bodied red wines like Zinfandel, Chianti, Cabernet Sauvignon, or Malbec go great with it. They enhance the dish’s rich flavors.

For storing leftovers, use an airtight container in the fridge for up to 3 days. To reheat, put the ribs and sauce in a 325°F oven, covered with foil. Or, warm them gently in a saucepan over low heat.

If you want to cut down on fat, let the sauce cool. Then, skim off the solidified fat layer before reheating. For a thicker sauce, add a cornstarch slurry while simmering. The short rib cassoulet can be frozen for up to 1 month for long-term storage.

This recipe is perfect for a family dinner or a big gathering. It impresses with its flavor and tender texture. Enjoy every bite of this homemade dish.