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 won’t 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: Don’t 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 you—perfect 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 you’re set for dinner heaven.

Ingredients You’ll 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: Sautéed 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, sauté 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 350°F 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

1. If the sauce is too thick, thin it out with water or more beef broth.
2. Use low-sodium broth if pre-seasoned to avoid over-salting.
3. Adjust the spice level by reducing or omitting the chipotle in adobo sauce.
4. Swap the beans for your favorites—black-eyed peas, cannellini, or butter beans all work.
5. 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 you’ve got a meal worth remembering.

Try this beef and bean recipe soon and let me know how it turns out. And don’t forget to subscribe to my blog so you’ll be the first to know when I post my homemade cornbread recipe—it’s 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 Twist to die for Meatloaf, easy sheet pan Beef Quesadilla or Salisbury Steak with Onion Gravy 

If you liked this post I would love if you could save this Short Rib recipe to your Pinterest Board or share to your Facebook to save this recipe! Let’s be friends on Pinterest . I love sharing mouthwatering delicious food.  See ya there! 

Short Ribs & Black Eyed Peas w/ Cannellini Beans & Chipotle Gravy

April Boller Wright

Braised short ribs, black-eyed peas, and cannellini beans slow cooked in rich chipotle beef gravy, until tender and falling off the bones. 

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Prep Time 5 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 5 minutes mins

Course classic dinner

Cuisine American, Southern

Servings 3

Ingredients

  

1x2x3x

• 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

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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

1. If you are using a broth which already contains salt,do not overdo it with salt when seasoning your short ribs. I used Better Than Bouillon Base which already contains salt, so I ended up only using 2 tsp salt to season the short ribs. You can always add more salt once the short ribs are done.

2. If you would like to cook the ribs on the stove. Cover and cook on low for 3 hours or until the meat falls off the bone and checking the liquid occasionally. Add more liquid if needed.

4. If you would like to slow cook in the oven. Cook on 350 for 2-3 hours. Add the beans an hour before the meat is done checking liquids and add more liquid if needed.

5. If the sauce is too thick, thin it out with a bit of water or add more beef broth.

Keyword classic dinner, comfort food, Winter food

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