Get ready to indulge in a comforting dish that will warm your heart and tantalize your taste buds! Our Braised Short Ribs with Black Eyed Peas and Cannellini Beans in a Chipotle Beef Gravy is a culinary masterpiece that combines tender, fall-off-the-bone beef short ribs with the earthy flavors of black-eyed peas and creamy cannellini beans. Imagine the rich aroma of chipotle-infused gravy wafting through your kitchen as this dish slowly braises to perfection. Perfect for a cozy family dinner or impressing guests, this recipe is sure to be a showstopper on your dining table. Ready to dive into the mouthwatering details? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 1 can black eyed peas
- 1 can cannellini beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp chipotle in adobo sauce
- Salt and pepper to taste
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels and generously season all sides with salt and black pepper.
- Preheat oven to 325°F (165°C). Heat a large heavy-bottomed Dutch oven over medium-high heat with 2 tablespoons of olive oil. Sear short ribs on all sides until deep golden brown, approximately 3-4 minutes per side. Remove ribs and set aside.
- In the same Dutch oven, reduce heat to medium and sauté chopped onions until translucent, about 4-5 minutes. Add minced garlic and cook for additional 1 minute until fragrant.
- Stir in chipotle in adobo sauce, beef broth, and return short ribs to the pot. Ensure ribs are mostly covered by liquid. Cover with tight-fitting lid and transfer to preheated oven.
- Braise short ribs for
- 5-3 hours, or until meat is extremely tender and easily pulls away from the bone. Check occasionally to ensure liquid hasn't reduced too much.
- During the last 30 minutes of cooking, drain and rinse black eyed peas and cannellini beans. Add them to the pot around the short ribs to warm through.
- Remove from oven. Let rest for 10-15 minutes. Skim any excess fat from the surface of the gravy before serving.
- Plate short ribs with beans, spooning rich chipotle beef gravy over the top. Garnish with fresh chopped parsley if desired.
Tips
- Choose Quality Ribs: Opt for well-marbled beef short ribs for maximum flavor and tenderness. The fat will render down during cooking, creating a rich gravy.
- Bring to Room Temperature: Allow the short ribs to sit at room temperature for about 30 minutes before cooking. This helps them cook evenly and enhances the searing process.
- Don’t Rush the Sear: Searing the ribs is crucial for developing deep, rich flavors. Make sure to get a good golden-brown crust on all sides, which usually takes about 3-4 minutes per side.
- Monitor Liquid Levels: While braising, check the pot occasionally to ensure the liquid hasn’t reduced too much. If it looks low, add a splash more beef broth to keep the ribs mostly submerged.
- Enhance the Gravy: For an even richer flavor, consider adding a splash of red wine to the braising liquid. This will deepen the taste and complexity of the gravy.
- Rest Before Serving: Let the short ribs rest for about 10-15 minutes after removing them from the oven. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Garnish for Freshness: A sprinkle of fresh chopped parsley not only adds a pop of color but also brightens the dish with a hint of freshness.With these tips, you're all set to create a dish that will leave everyone asking for seconds!
Nutrition Facts
Calories: 1013kcal
Carbohydrates: g
Protein: 92g
Fat: 60g
Saturated Fat: 25g
Cholesterol: 220mg
