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