Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beef Short Ribs and Beans Recipe

Beef Short Ribs and Beans Recipe

  • Author: Amelia
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Beef Short Ribs and Beans Recipe is a hearty, soul-warming one-pot meal combining tender, slow-cooked beef short ribs with creamy cannellini beans. Infused with deep, rich flavors from smoked paprika, fresh herbs, and a savory broth, it is perfect for family dinners or special occasions. Simple ingredients and straightforward steps create a comforting dish that’s sure to satisfy and impress.

Ingredients

Scale

Meat

  • 3–4 lbs beef short ribs, well-marbled

Beans

  • 2 cups cannellini beans, rinsed and drained (if canned)

Aromatics and Seasonings

  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 2 sprigs fresh thyme
  • 1–2 sprigs fresh rosemary
  • Salt and freshly ground black pepper, to taste

Liquids

  • 4 cups beef broth
  • Optional: 1/2 cup red wine

Others

  • 2 tbsp olive oil

Instructions

  1. Prepare the short ribs: Pat the beef short ribs dry with paper towels and season generously with salt and pepper. This helps create a crust during searing and locks in the juices.
  2. Sear the ribs: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides until richly caramelized, about 3-4 minutes per side. Remove and set aside.
  3. Sauté the aromatics: In the same pot, add diced onions and minced garlic. Cook until softened and fragrant, letting the browned bits from the ribs add flavor.
  4. Add tomato paste and spices: Stir in the tomato paste, smoked paprika, fresh thyme and rosemary, salt, and pepper. Cook for 1-2 minutes to bloom flavors and thicken the base.
  5. Deglaze and simmer: Pour in beef broth and red wine if using, scraping up browned bits from the bottom. Return short ribs to the pot, cover, and simmer gently for 1.5 to 2 hours until meat is tender.
  6. Add beans and finish cooking: About 30 minutes before the ribs are done, add the rinsed and drained beans. Cook uncovered to meld flavors and slightly thicken the sauce.
  7. Final seasoning and serve: Taste and adjust salt and pepper as needed. Remove herb sprigs and serve hot, garnished if desired.

Notes

  • Patience is key: slow simmering creates tender, fall-off-the-bone ribs.
  • Don’t skip searing: browning ribs adds rich, savory depth.
  • Use homemade beef broth if possible for enhanced flavor.
  • Adjust liquid levels during cooking; add more broth if stew thickens too much.
  • Let dish rest off heat for 10 minutes before serving to meld flavors.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Simmering, Searing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 25 g
  • Fiber: 7 g
  • Protein: 40 g
  • Cholesterol: 120 mg

Keywords: beef short ribs, beans, one-pot meal, slow-cooked, hearty dinner, comfort food, gluten free

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://savortrack.com/beef-short-ribs-and-beans-recipe/