Slow-Braised Beef Short Ribs with Butter Beans & Spinach Recipe

Introduction

Slow-braised beef short ribs create a tender, flavorful dish perfect for cozy dinners. Combined with buttery beans and fresh spinach, this recipe offers a rich and comforting meal with layers of aromatic spices.

Ingredients

• 6 beef short ribs, trimmed and seasoned with salt and pepper
• ¼ cup extra virgin olive oil (divided)
• 2 medium onions, roughly chopped
• 6 garlic cloves, peeled and smashed
• 1½-inch piece of fresh ginger, finely minced
• 2 green chilies, roughly chopped (adjust to heat preference)
• 4 whole star anise
• 10 cardamom pods, lightly crushed (seeds removed)
• 1½ tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons ground allspice
• 5 to 6 ripe tomatoes (3 diced, 2–3 grated, skins discarded)
• 2 (15-ounce) cans butter beans, rinsed and drained
• 1½ tablespoons fresh lemon juice
• ½ cup fresh chives, finely chopped (reserve some for garnish)
• 4½ ounces fresh spinach leaves, roughly torn
• Salt and black pepper, to taste
• 4½ cups water or low-sodium beef broth

Instructions

1. Step 1: Preheat your oven to 330°F (165°C). Place a large, heavy-bottomed Dutch oven or oven-safe pot on the stove over medium-high heat.
2. Step 2: Add 2 tablespoons of olive oil to the pot. Brown the short ribs in batches (3 at a time) until well-seared on all sides, about 4 minutes per side. Transfer to a plate and set aside.
3. Step 3: In a food processor, combine the onions, garlic, ginger, and green chilies with a small pinch of salt. Pulse until finely chopped.
4. Step 4: Add another drizzle of olive oil to the same pot and sauté the mixture along with the star anise and cardamom seeds. Cook for 5 minutes, stirring often, until fragrant and softened.
5. Step 5: Stir in the tomato paste, ground cumin, and allspice. Cook for another 2 minutes. Add the diced tomatoes and cook until they begin to break down, about 4 minutes.
6. Step 6: Return the browned short ribs to the pot. Pour in 4½ cups of water or beef broth. Bring to a boil, then cover tightly with a lid and transfer the pot to the oven.
7. Step 7: Cook for 3½ hours, stirring occasionally, until the beef is tender and the sauce is rich.
8. Step 8: About 20 minutes before the ribs are done, place the butter beans in a saucepan. Add enough water to cover, along with a pinch of salt. Simmer gently for 15 minutes, then drain.
9. Step 9: Season the butter beans with lemon juice, black pepper, a little salt, and ¾ of the chopped chives. Set aside.
10. Step 10: Remove the pot from the oven. Take out the short ribs and set aside on a plate. Skim off any excess fat from the surface of the sauce.
11. Step 11: Place the pot back over medium heat, add the torn spinach, and cook for 3–4 minutes until wilted. Stir in the grated tomatoes and turn off the heat.
12. Step 12: Carefully remove the bones from the ribs and trim any excess fat.
13. Step 13: Spoon the rich tomato-spinach sauce into a large serving dish, top with the butter beans, then place the tender beef on top.
14. Step 14: Sprinkle with the remaining fresh chives and serve warm.

Tips & Variations

• For deeper flavor, marinate the ribs overnight in salt, pepper, and a bit of olive oil before cooking.
• Substitute spinach with kale for a more robust green.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight. Reheat gently on the stove or in the oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can transfer the browned ribs and sauce to a slow cooker and cook on low for 6 to 8 hours until tender.

Can I substitute butter beans with another type of bean?

Absolutely. Cannellini or great northern beans work well as alternatives and provide a similar creamy texture.

Slow-Braised Beef Short Ribs with Butter Beans & Spinach Recipe

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★★★★★

4.5 from 51 reviews

• Author: lina
• Total Time: 4 hours 5 minutes
• Yield: 6 servings 1x

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Description

Slow-braised beef short ribs cooked in a fragrant tomato and spice sauce, complemented by buttery beans and fresh spinach. This hearty dish features tender, richly flavored meat with aromatic spices and a vibrant, healthy accompaniment of butter beans and greens.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 6 beef short ribs, trimmed and seasoned with salt and pepper
• ¼ cup extra virgin olive oil (divided)

Aromatics and Spices

• 2 medium onions, roughly chopped
• 6 garlic cloves, peeled and smashed
• 1½-inch piece of fresh ginger, finely minced
• 2 green chilies, roughly chopped (adjust to heat preference)
• 4 whole star anise
• 10 cardamom pods, lightly crushed (seeds removed)
• 1½ tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons ground allspice

Tomatoes and Beans

• 5 to 6 ripe tomatoes (3 diced, 2–3 grated, skins discarded)
• 2 (15-ounce) cans butter beans, rinsed and drained

Greens and Garnishes

• 1½ tablespoons fresh lemon juice
• ½ cup fresh chives, finely chopped (reserve some for garnish)
• 4½ ounces fresh spinach leaves, roughly torn

Liquids and Seasoning

• 4½ cups water or low-sodium beef broth
• Salt and black pepper, to taste

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Instructions

1. Preheat and Prepare the Pot: Preheat your oven to 330°F (165°C). Place a large, heavy-bottomed Dutch oven or oven-safe pot on the stove over medium-high heat to get ready for searing the beef.
2. Sear the Beef: Add 2 tablespoons of olive oil to the heated pot. Brown the short ribs in batches of three, searing each side for about 4 minutes until well browned. Remove them to a plate and set aside.
3. Make the Aromatic Base: In a food processor, combine onions, garlic, ginger, and green chilies with a pinch of salt, pulsing until finely chopped. Add another drizzle of olive oil to the pot and sauté this mixture along with star anise and cardamom seeds for 5 minutes, stirring frequently until fragrant and softened.
4. Add Flavor and Tomatoes: Stir in tomato paste, ground cumin, and allspice, cooking for 2 minutes more. Add the diced tomatoes and cook about 4 minutes until they begin to break down.
5. Slow-Braise the Ribs: Return the seared short ribs to the pot and pour in 4½ cups of water or beef broth. Bring to a boil, cover tightly with a lid, and transfer the pot to the preheated oven. Cook for 3½ hours, stirring occasionally, until the ribs are tender and the sauce is rich and flavorful.
6. Prepare the Butter Beans: About 20 minutes before the ribs finish cooking, place butter beans in a saucepan with enough water to cover and a pinch of salt. Simmer gently for 15 minutes, then drain. Season with lemon juice, black pepper, salt, and ¾ of the chopped chives. Set aside.
7. Finish the Sauce: Remove the pot from the oven, take out the short ribs, and place them on a plate. Skim off any excess fat from the sauce surface. Place the pot back on medium heat, add torn spinach leaves, and cook for 3–4 minutes until wilted. Stir in the grated tomatoes, then turn off the heat.
8. Serve: Carefully remove bones from the short ribs, trimming any excess fat. Spoon the tomato-spinach sauce into a large serving dish, top with the butter beans, arrange the tender beef on top, and sprinkle with the remaining fresh chives. Serve warm.

Notes

• For deeper flavor, marinate the ribs overnight with salt, pepper, and a bit of olive oil before cooking.
• Substitute spinach with kale for a more robust green alternative.
• Leftovers can be refrigerated for up to 3 days; the flavors intensify overnight.
• Adjust green chilies to suit your preferred heat level.

• Prep Time: 20 minutes
• Cook Time: 3 hours 45 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Fusion (influences from Middle Eastern and South Asian spices)

Keywords: beef short ribs, slow-braised beef, butter beans, spinach, star anise, cardamom, tomato sauce, comforting dinner, slow-cooked beef