The Best Slow Cooked Ribs and Beans
Braised beef short ribs, black-eyed peas, and cannellini beans slow-cooked in beef broth, onions, and chipotle in adobo sauce until tender and falling off the bone. The ribs cook down to a rich, flavorful, spicy chipotle beef gravy. You wonโt believe how good this is!
Why This Recipe Works
- Bold Flavor: The combination of beef short ribs, smoky chipotle in adobo, and slow cooking creates a deep, hearty flavor.
- Comfort Food Perfection: Tender short ribs, creamy beans, and spicy gravy make this a dish that warms the soul.
- Flexible Ingredients: Donโt like black-eyed peas or cannellini beans? Use butter beans, kidney beans, or whatever you love.
- Simple to Make: The slow cooker does all the work for youโperfect for busy days.
Why You Should Make It
If you love hearty, flavorful meals that practically cook themselves, this recipe is a must-try. Start your slow cooker the night before or early in the morning, let it cook on low for 8 hours, and come home to a comforting, delicious meal. Serve it with hot buttered cornbread, and youโre set for dinner heaven.
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Ingredients Youโll Need
- Beef Short Ribs: Both bone-in and boneless work beautifully. They become tender and juicy when braised.
- Black-Eyed Peas and Cannellini Beans: These beans add creaminess and soak up the spicy gravy. Swap them for your favorites if you prefer.
- Beef Broth: Creates the rich, flavorful base. Use low-sodium to control the salt level.
- Chipotle in Adobo Sauce: Adds a smoky, spicy kick. You can omit this if you prefer a milder dish.
- Onions and Garlic: Sautรฉed to bring out their sweetness and depth.
How to Make Braised Beef Short Ribs
Step 1: Sear the Ribs
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear all sides until browned. This step locks in flavor and helps build the base for the gravy.
Step 2: Build the Base
In the same skillet, sautรฉ onions and garlic until softened. Add the beef broth and chipotle in adobo sauce, scraping up any browned bits. This mixture will add incredible flavor to the dish.
Step 3: Slow Cook
Transfer the seared ribs, onion mixture, black-eyed peas, and cannellini beans to your slow cooker. Cook on low for 8 hours or on high for 4-6 hours, until the ribs are tender and falling off the bone.
Optional Cooking Methods
- Oven Method: Transfer the seared ribs and gravy base to a covered baking dish. Cook at 350ยฐF for 2-3 hours, adding the beans during the last hour.
- Stove-Top Method: Cover and simmer the ribs over low heat for 3 hours. Stir occasionally and add liquid as needed.
What to Serve with Braised Short Ribs
This dish pairs well with:
- Mashed Potatoes: The ultimate comfort food pairing.
- Cornbread: Perfect for soaking up the rich gravy.
- Roasted Vegetables: Broccoli, carrots, or Brussels sprouts add freshness and color.
- Cauliflower Mash: A lighter alternative to mashed potatoes.
Quick Tips for the Perfect Dish
- If the sauce is too thick, thin it out with water or more beef broth.
- Use low-sodium broth if pre-seasoned to avoid over-salting.
- Adjust the spice level by reducing or omitting the chipotle in adobo sauce.
- Swap the beans for your favoritesโblack-eyed peas, cannellini, or butter beans all work.
- Check the liquid levels while cooking, especially if using the oven or stove-top methods, and add more if needed.
Mouthwatering and Worth Every Bite
Just look at those tender short ribs, creamy beans, and that luscious chipotle gravy! This recipe is truly mouthwatering. Whether you make it in a slow cooker, oven, or on the stove, the result is always fantastic. Serve it with hot buttered cornbread, and youโve got a meal worth remembering.
Try this beef and bean recipe soon and let me know how it turns out. And donโt forget to subscribe to my blog so youโll be the first to know when I post my homemade cornbread recipeโitโs the perfect side for these braised short ribs!
If you love this recipe then you may also love these delicious beef comfort meals:
Best Ever Chili, my super tender Beef and Broccoli with a Twistย to die for Meatloaf, easy sheet pan Beef Quesadillaย or Salisbury Steak with Onion Gravyย
If you liked this post I would love if you could saveย thisย Short Ribย recipe to yourย Pinterest Boardย orย share to your Facebook to save this recipe!ย Letโs be friends onย Pinterest .ย I love sharing mouthwatering delicious food.ย See ya there!ย
Short Ribs & Black Eyed Peas w/ Cannellini Beans & Chipotle Gravy
Ingredients
- 3 lbs bone in beef short ribs
- 2 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper for taste see notes
- 1 large onion thinly sliced
- 5 cups beef broth I use Better Than Bouillon Beef Base
- 3 chipotle in adobo sauce peppers optional
- 2 15 oz cans of drained rinsed beans I used a combo of black eye peas canellini
Slurry
- 1/4 cup flour
- 1/4 cup water
Instructions
- Season the short ribs with the salt pepper, garlic powder, onion powder and celery salt
- In a very hot large skillet with oil over medium high heat, cook the short ribs on all sides for about 50 seconds. Set stove to medium heat and add the onions around the short ribs.
- Cook the onions until softened about 3-5 minutes around the short ribs. Add the short ribs and onions to the slow cooker then add the chipotle peppers, beans and beef broth and slurry.
- Mix carefully. Put the lid on and cook on low for 8 hours or high for 4-5 hours or until the meat is tender and falling off the bone. Skim off any fat. Season with salt and pepper for taste.
- Serve with hot buttered cornbread.
Notes
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I was looking for something different than our annual ham/black eyed pea/cabbage/ cornbread New Years Day meal when I found this recipe this morning. It sounded terrific. Unfortunately ALL of the reviews were from people who had never actually made it. So, I ACTUALLY MADE IT today, 01 Jan 2024. For the most part I went by the 1x recipe, except I had 4.4 lbs of ribs, therefore I added 2 extra teaspoons of Better Than Bullion Roast Beef Base to the 5 cups of water, and I only used 2 chipotle peppers in adobo because I was afraid it would be too spicy with 3. Let me just say, it was as easy as it looks to make and it was freaking terrific! So so so good! My husband, son, and neighbor couldn’t, wouldn’t stop raving. I was seriously impressed too. I will be making this again, and again. I used a larger dutch oven and cooked it covered in 350 oven for 3 hours and followed those instructions. I did end up adding a small amount of (butter/flour) brown roux to thicken it a little about 20 min before 3 hour mark. The short ribs were so tender, the sauce was rich with a slight smokey spice, and the beans in it were a perfect starchy match. I served it with cornbread, and our customary butter braised cabbage with bacon, however, I can see making this for dinner parties solo with just the cornbread on the side paired with a nice cabernet. Yeah, it’s that good. Thanks April, this one’s a keeper! Happy New Year to you. Cheers!
Thank you so much for the great feedback! I’m happy to hear that you not only tried the recipe but also enjoyed it so much. Your modifications sound great, and I appreciate you sharing them. Wishing you a FANTASTIC New Year! Thanks again ๐
Is the green garnish cilantro? I’m so ready to try this, looks so delicious
Thank you! It is delicious. I believe I used curly parsley.
Thank you Amelie! Here’s the link to the one I have. It’s great. I haven’t any issues with it. http://amzn.to/2yQKkIt (affiliate).