Short Ribs with Beans
Short Ribs and Beans Recipe
The meat in short ribs and beans, which are cooked in a sweet and tangy tomato sauce, is so tender that it literally falls off the bone. With filling protein and mouthwatering flavor, it is comfort cuisine at its best. Every bite of your meal is bursting with flavor thanks to the way the garlic and onion combine with the tomatoes and the sweetness of the molasses and brown sugar.
When the butcher dissected a pig before the 1800s, the ribs were frequently simply thrown in the garbage. Then, in the late 1800s, families began gathering together for substantial meals where they cooked whole pigs.
They became aware of their abilities at this point. The moment the meatpackers discovered that consumers would pay for them separately, they began to market them.
There are only a few ingredients required for this delectable recipe for beef short ribs, including beef ribs, pinto beans, onion, and a delightful homemade sauce.
In order to make the ribs slide off the bone, they are first seared and then braised slowly. Whether it is a hot summer day or a chilly winter night, this is a delicious meal to offer.
How to serve:
These braised short ribs are restaurant quality with an even better flavor. Whether you make pork or beef short ribs, they both go great with beans of any kind. Add a side dish and salad for a full dinner. Try one of these cooking tips and serving ideas or share some of your own in the comments at the bottom of the page.
- This dish goes perfectly with mashed potatoes whether they are homemade or store-bought.
- Alternatively, try this creamy potato gratin instead of mashed potatoes.
- Use leftovers to make sandwiches or add them to your favorite salad or soup.
- Macaroni and cheese is another great side dish with these ribs.
- Another way to use your leftovers is to make short rib chili. Simply add what you have to your favorite chili recipe.
- 6 short ribs (fat removed)
- Cooking oil
- Salt and freshly ground pepper (to taste)
- 1 onion (diced)
- 2 19 oz cans pinto beans (rinsed)
- 3/4 cup tomato sauce
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons apple cider vinegar
- 5 cloves garlic (minced)
- 2 teaspoons dry mustard
- 1 teaspoon smoked paprika.
- 1 teaspoons salt (or to taste)
- 1/4 teaspoon ground black pepper
- Prepare the ribs by removing the extra fat. Season them with salt and pepper.
- Prepare the sauce by combining all the sauce ingredients in a small bowl and stirring well to combine. Set aside.
- Preheat oven to 350F.
- Place a large Dutch oven on the stove-top, over medium heat. Add about 2 tablespoons of oil and once hot sear the ribs well on all sides, then remove to a plate. Discard the grease, leaving in only about 1 tablespoon.
- Add the onion, and chopped tomato and cook, stirring, until softened, about 3 minutes.
- Return the ribs to the pot and also pour the sauce on top of the meat.
- Place the lid on the Dutch oven and place it in the preheated oven. Cook for 45 minutes.
- After 45 minutes of cooking, remove the pot from the oven and flip the meat over. Add about 1/4 cup of water to the pot. Cover with the lid and place the pot back into the oven for another 45 minutes.
- Remove the pot again and flip the ribs. Again, add 1/4 cup water to the pot. Place the lid and return to the oven for an additional 30 minutes.
- Remove from the oven and check the ribs. If it will split apart easily with a fork, it’s time to add the beans. If not, cover and cook for an additional 15-30 minutes or until the ribs are falling apart.
- Remove the meat to a plate, add the rinsed beans, and stir to combine the beans with the sauce. If a little more liquid is needed, add a bit more water. Return the chunks of ribs to the pot and bake UNCOVERED for an additional 30-45 minutes.
- Garnish with cilantro and serve.