Short Ribs and Beans
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
6 servings
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Calories
247 kcal
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Course
Main Course
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Cuisine
American
Short Ribs and Beans
Description
The recipe starts by trimming fat from six short ribs and seasoning them with salt and pepper. A sauce is prepared by mixing tomato sauce, brown sugar, molasses, apple cider vinegar, minced garlic, mustard powder, smoked paprika, and seasonings. After searing the ribs on all sides in a Dutch oven with neutral oil, onions and chopped tomato are sautéed until softened. The ribs are returned to the pot, and the prepared sauce is added on top. The covered pot is cooked in a 350°F oven for 45 minutes, then the ribs are turned and water added, repeating this for an additional 90 minutes to ensure tender meat and melding of flavors.
The final dish features short ribs that are tender and infused with the sweet and tangy sauce, alongside soft pinto beans that absorb the savory flavors. This hearty preparation suits a main meal and can be served with bread, rice, or vegetables. The slow braising fosters a complex interplay of textures and flavors, highlighting the richness of the beef balanced by the sweetness and acidity of the sauce.
Ingredients
- 6 short ribs fat removed
- neutral cooking oil generic cooking oil
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 onion diced
- 2 19 oz pinto beans rinsed, canned
Sauce:
- 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 mustard powder dry
- 1 teaspoon smoked paprika
- 1 teaspoons salt or to taste
- 1/4 teaspoon black pepper ground
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 543mg | 23% |
| Potassium | 788mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 22g | 44% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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