There are few dishes as soul-satisfying and comforting as perfectly braised beef short ribs. Imagine tender, succulent meat that effortlessly falls off the bone, swimming in a rich, deeply flavored sauce. Now, elevate that experience by adding creamy, hearty butter beans and fresh, vibrant spinach. This isn't just a meal; it's an event, a culinary hug that warms you from the inside out.

Our recipe for Slow-Braised Beef Short Ribs with Butter Beans & Spinach takes a classic comfort food and turns it into a complete, balanced, and utterly delicious plate. The slow cooking process transforms humble ingredients into something truly extraordinary, making it perfect for a cozy weekend dinner or an impressive gathering.

Why You'll Love These Slow-Braised Beef Short Ribs

This dish truly embodies the best of slow cooking. Here’s why it’s bound to become a favorite in your kitchen:

• Unbelievable Tenderness: The low and slow braising ensures the beef is incredibly tender, literally falling apart with the touch of a fork.
• Rich, Complex Flavors: Searing the ribs, deglazing with red wine, and simmering with aromatic vegetables and herbs builds an incredible depth of flavor.
• Hearty & Wholesome: The addition of protein-rich butter beans makes it a complete meal, while fresh spinach adds a touch of color and essential nutrients.
• Mostly Hands-Off: After initial prep, the oven does most of the work, leaving you free to enjoy your day while dinner cooks itself.
• Perfect for Meal Prep: Like many braised dishes, this one often tastes even better the next day, making it fantastic for leftovers.

Key Ingredients for Unforgettable Flavor

While the process is simple, the quality of your ingredients truly shines through in this dish. Here’s a closer look at what you’ll need:

Choosing Your Short Ribs

Look for bone-in English-cut beef short ribs, if possible. They have a good amount of meat and fat marbling, which renders beautifully during braising, adding immense flavor and keeping the meat moist. Ensure they are cut fairly evenly for consistent cooking. When preparing your vegetables and trimming any excess fat from the ribs, a quality chef's knife makes all the difference, ensuring precise cuts and a smoother cooking experience.

The Aromatic Base

A classic mirepoix of carrots, celery, and onions forms the foundation of our sauce, lending sweetness and savory notes. Fresh garlic and thyme add further layers of aroma and flavor that infuse into the braising liquid.

The Braising Liquid

Red wine (something dry like Cabernet Sauvignon or Merlot) adds a sophisticated depth and helps deglaze the pan, picking up all those flavorful browned bits. If you prefer not to use wine, substitute with additional beef broth. High-quality beef broth is essential for a rich, savory sauce.

Creamy Butter Beans & Fresh Spinach

Butter beans (also known as lima beans) become wonderfully creamy and tender, soaking up the delicious braising liquid. Fresh spinach is added at the very end, wilting perfectly into the sauce, adding a vibrant color and a fresh, slightly bitter contrast to the richness of the beef.

The Braising Process: Low & Slow for Perfection

The magic of braising lies in its patience. Here's a quick overview of what to expect:

1. Sear the Ribs: Browning the short ribs deeply on all sides is crucial. This step creates a flavorful crust and locks in moisture, forming the base of your rich sauce.
2. Sauté Aromatics: Cook the vegetables until softened, scraping up any browned bits from the pan.
3. Deglaze with Wine (or Broth): Pour in the red wine, letting it simmer and reduce, dissolving all the delicious fond from the bottom of the pot.
4. Add Broth & Herbs: Introduce the beef broth and fresh herbs, bringing the liquid to a gentle simmer.
5. Braise in the Oven: Cover the pot tightly and transfer it to a low oven. This is where the magic happens – the low, even heat slowly breaks down the tough connective tissue in the ribs, rendering them incredibly tender.
6. Introduce Butter Beans & Spinach: Towards the end of the cooking time, the butter beans are added to cook in the flavorful liquid. The spinach is stirred in just before serving, allowing it to wilt beautifully.

Serving Suggestions

These Slow-Braised Beef Short Ribs are incredibly satisfying on their own, but a few accompaniments can elevate the meal:

• Creamy mashed potatoes or polenta are perfect for soaking up the luscious sauce.
• A side of crusty bread is always welcome.
• For a lighter touch, a simple green salad with a vinaigrette dressing provides a nice counterpoint to the richness.

This recipe proves that incredible flavor doesn't have to be complicated. With a little time and patience, you can create a truly memorable meal that will impress everyone at your table. Get ready to experience the ultimate comfort food!

FAQs

Slow-Braised Beef Short Ribs with Butter Beans & Spinach

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 4 hours
• Yield: 4-6 servings 1x
• Diet: High-Protein

Print Recipe

Pin Recipe

Description

Indulge in incredibly tender, fall-off-the-bone beef short ribs, slowly braised in a rich sauce with creamy butter beans and wilted spinach for a comforting, hearty meal.

---

Ingredients

Scale 1x2x3x

6-8 bone-in beef short ribs (about 3-4 lbs total)
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot)
4 cups beef broth (low sodium)
1 (14.5 oz) can diced tomatoes, undrained
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 (15 oz) can butter beans (lima beans), rinsed and drained
5 oz fresh spinach
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

Step 1: Pat the short ribs dry with paper towels and season generously with salt and pepper.
Step 2: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-5 minutes per side. Remove ribs from the pot and set aside.
Step 3: Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until softened, scraping up any browned bits from the bottom of the pot. Add minced garlic and cook for another minute until fragrant.
Step 4: Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the wine has reduced by about half, about 5 minutes.
Step 5: Stir in the beef broth, diced tomatoes (with their juice), rosemary sprigs, thyme sprigs, and bay leaves. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer.
Step 6: Cover the Dutch oven tightly with a lid and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
Step 7: Carefully remove the pot from the oven. Remove the short ribs and set aside. Skim off any excess fat from the surface of the braising liquid. Remove and discard the herb sprigs and bay leaves.
Step 8: Return the pot to the stovetop over medium heat. Stir in the rinsed and drained butter beans. Bring to a simmer and cook for 5-10 minutes, allowing the beans to warm through and absorb some of the sauce.
Step 9: Return the short ribs to the pot. Add the fresh spinach, stirring gently until it wilts, which should only take 1-2 minutes. Taste and adjust seasoning with salt and pepper if needed.
Step 10: Serve hot, garnished with fresh chopped parsley.

Notes

For the best flavor, sear your short ribs thoroughly to build a deep crust. Don't rush the braising process; the low and slow cooking is key to tender meat. This dish is excellent made a day ahead, allowing the flavors to meld even further; simply reheat gently on the stovetop or in the oven.

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1 short rib with beans and spinach
• Calories: 650 kcal
• Sugar: 5g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 50g
• Cholesterol: 120mg

Related posts:

5 Quick & Healthy Peach Dessert Recipes for Busy Weeknights – Clara's Recipes Easy Cheesy Pizza Pockets: The Ultimate Homemade Snack & Meal Easy Pumpkin Crisp: Your New Favorite Fall Dessert Recipe Smoky Bourbon BBQ Meatloaf Cupcakes: Comfort Food with a Fun Twist!