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Slow-Braised Beef Short Ribs with Butter Beans & Spinach

A comforting and hearty dish featuring tender beef short ribs, nutritious butter beans, and fresh spinach, perfect for busy days.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds beef short ribs Look for well-marbled ribs for better flavor.
  • 1 can butter beans, drained and rinsed
  • 2 cups fresh spinach, packed Can substitute with other leafy greens if desired.
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth Homemade or store-bought.
  • 1 cup red wine Choose a good quality wine for cooking.
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • to taste salt and pepper Adjust according to your preference.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper and brown them on all sides.
  3. Remove the ribs and add chopped onion and minced garlic to the pot. Sauté until softened, about 4-5 minutes.
Cooking
  1. Pour in the red wine and let it reduce for about 3-4 minutes.
  2. Return the beef ribs to the pot, then add the beef broth and dried thyme. Bring to a gentle simmer.
  3. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
  4. When done, stir in the butter beans and spinach, letting them heat through for about 5 minutes.
Serving
  1. Serve the beef short ribs over creamy mashed potatoes or alongside crusty bread.

Notes

For a time-saver, brown the ribs the night before and refrigerate. You can also substitute beef short ribs with chuck roast if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.