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Slow-Braised Beef Short Ribs with Butter Beans & Spinach

Slow-Braised Beef Short Ribs with Butter Beans & Spinach—tender, rich, and full of deep, comforting flavor.

Ingredients

Scale
  • 6beef short ribs, trimmed and seasoned with salt and pepper
  • ¼ cupextra virgin olive oil (divided)
  • 2medium onions, roughly chopped
  • 6garlic cloves, peeled and smashed
  • 1½-inch piece of fresh ginger, finely minced
  • 2green chilies, roughly chopped (adjust to heat preference)
  • 4whole star anise
  • 10cardamom pods, lightly crushed (seeds removed)
  • 1½ tablespoonstomato paste
  • 2 teaspoonsground cumin
  • 2 teaspoonsground allspice
  • 5to6ripe tomatoes (3 diced,2–3grated, skins discarded)
  • 2(15-ounce) cans butter beans, rinsed and drained
  • 1½ tablespoonsfresh lemon juice
  • ½ cupfresh chives, finely chopped (reserve some for garnish)
  • 4½ ouncesfresh spinach leaves, roughly torn
  • Salt and black pepper, to taste
  • 4½ cupswater or low-sodium beef broth

Instructions

  1. Preheat and Prepare the Pot
  2. 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.
  3. Sear the Beef
  4. 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.
  5. Make the Aromatic Base
  6. In a food processor, combine the onions, garlic, ginger, and green chilies with a small pinch of salt. Pulse until finely chopped.
  7. 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.
  8. Add Flavor and Tomatoes
  9. 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.
  10. Slow-Braise the Ribs
  11. 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.
  12. Cook for 3½ hours, stirring occasionally, until the beef is tender and the sauce is rich.
  13. Prepare the Butter Beans
  14. 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.
  15. Season with lemon juice, black pepper, a little salt, and ¾ of the chopped chives. Set aside.
  16. Finish the Sauce
  17. 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.
  18. 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.
  19. Serve
  20. Carefully remove the bones from the ribs and trim any excess fat.
  21. Spoon the rich tomato-spinach sauce into a large serving dish, top with the butter beans, then place the tender beef on top.
  22. Sprinkle with the remaining fresh chives and serve warm.
  23. 🌿 Chef’s Tips
  24. For deeper flavor, marinate the ribs overnight in salt, pepper, and a bit of olive oil before cooking.
  25. Substitute spinach with kale for a more robust green.
  26. Leftovers can be refrigerated for up to 3 days—the flavor improves overnight!
  • Author: Chef mia