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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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