Beef short ribs really lend themselves to slow cooking, as the meat becomes very tender. Here, they are cooked in the slow cooker with black-eyed peas until very tender. This is probably the best short ribs with black-eyed peas.
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of cattle. They are named “short” ribs because they come from the short plate, a section of the rib cage that spans the brisket and the flank.
Black-eyed peas, also known as cowpeas, are a type of legume popular in Southern cuisine and various other cultures around the world. They are small, creamy-white beans with a black circular “eye” on one side, which gives them their name.
Cooking short ribs with black-eyed peas in a slow cooker is a hearty and flavorful dish that combines the rich, meaty flavor of short ribs with the earthy taste of black-eyed peas. The slow-cooking process allows flavors to meld, resulting in a comforting, satisfying meal. The tender short ribs pair perfectly with the creamy texture of the black-eyed peas, creating a dish that is both comforting and flavorful.
Why make these short ribs
- Nothing is easier than adding all the ingredients into a slow cooker or crockpot to cook for 6 to 8 hours.
- I have used soaked black-eyed peas, but you can also use kidney beans or other varieties you like.
- Also, leftovers will keep in the fridge for a few days. You can even freeze the leftovers in the fridge for up to a month.
Ingredients and substitutes
- Black-eyed peas – These come in dry as well as canned. It is best to use dried peas that have been soaked in water and rehydrated. All you do is soak them in water for a couple of hours or overnight. Read below why it is better to use rehydrated rather than dry peas.
- Short ribs – My mom used pork ribs, but I am using beef short ribs today. Ribs do not cook as easily as a steak. It needs some low, slow cooking to become fork-tender. That is why this slow-cooked method makes a comforting meal.
- Spices – I’ve used a simple combination of sweet and hot paprika and coriander powder for its earthy flavor and ground cumin for its smoky flavor.
- Tomato paste – Just a little adds a very strong, sweet tomato flavor.
- Vinegar – I used apple cider vinegar. While not the same, you can also use lemon juice instead.
- Onion – In the slow cooker, I prefer not to use onion flakes or onion powder. You can use fresh onions, but I recommend sauteing them first.
- Garlic – Again, I prefer to use garlic powder or granules. And if you use fresh, I recommend sauteeing it with the onions.
Step-by-step: Short ribs with black-eyed peas
Slow-cooker
- Combine – In the bowl of a slow cooker or crockpot, add the broth, followed by all the other ingredients, making sure to tuck the short ribs and black-eyed peas into the broth.
Pro tip – You can add more water if necessary, but make sure to tuck everything in. And yet, too much liquid could result in too much gravy later. - Slow-cook – Put the lid off the slow cooker/crockpot and set it to cook. You can cook it on low for 6 to 8 hours, until fork tender, or on high for 4 to 6 hours until tender.
- Mash – When the peas and ribs are fork-tender, mash some of the black-eyed peas to thicken the gravy.
- Garnish – Taste and adjust seasoning. Then, sprinkle some chopped parsley on top and serve hot.
Braised on the stovetop
- Sear – In a large Dutch oven pot or heavy-bottom saute pan, over medium heat, add a tablespoon of oil and sear the short ribs on both sides for two to three minutes. Then, remove from the pan and set aside.
Pro tip – The caramelization on the sear will add a nice flavor to the dish. - Sauté – To the same pan, add the remaining oil, then sauté the onions and garlic with the cinnamon stick and bay leaves until the onions are translucent.
- Combine – Add the tomato paste and spices, followed by honey, vinegar, and fresh herbs. Next, add the chicken broth and black-eyed peas. Return the short ribs to the pan.
- Cook – Cover the pan and cook on low heat for 1½ to 2 hours or until the black-eyed peas and short ribs are fork-tender. Stir occasionally, adding 1/2 cup of water at a time to prevent scorching at the bottom.
- Garnish – Taste and adjust seasoning. Then, sprinkle some chopped parsley on top and serve hot.
Oven short ribs
- Preheat the oven to 325°F/ 165°C / Gas Mark 3
- Sear – Sear the ribs and saute the veggies on the stovetop in a Dutch oven or heavy-bottom saute pan. Then, combine all the ingredients, ready to simmer.
- Combine – Then, instead of cooking on the stovetop, cover it and transfer it to a preheated oven. Cook for about 1 ½ to 2 hours or until the beef and peas are fork-tender.
Instant Pot or pressure cooker short ribs
- Sear and saute
- Instant Pot – Follow the same process as we do on the stovetop, but in the inner pot of the Instant Pot on saute mode.
- Pressure cooker – Place the stovetop pressure cooker on medium heat and follow the same process as the stovetop.
- Pressure cook
- Instant Pot – Turn the saute off. Close and lock the Instant Pot lid. Close the seal and set the Instant Pot to pressure cook on high for 45 minutes.
- Stovetop pressure cooker – Close the pressure cooker and pressure cook for 45 minutes.
- Natural release – When done, turn off and let natural release for 15 minutes. Open the Instant Pot. Taste and adjust seasoning.
Pro tip – It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the Instant Pot valve, which is difficult to clean.
Short Ribs with Black Eyed Peas
Beef short ribs really lend themselves to slow cooking, as the meat becomes very tender. Here, they are cooked in the slow cooker with black-eyed peas until very tender. This is probably the best short ribs with black-eyed peas.
Video
Ingredients
- 2 lbs (1 kg) Short ribs
- 16 oz (450 g) Black-eyed peas soaked in water for 4 hours then drained
- 2 cups (470 ml) Chicken broth or beef broth
- 3 inch (8 cm) Cinnamon stick
- 2 – 3 large Bay leaves
- 2 tbsp Sweet paprika
- 1 tsp Hot paprika
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Garlic powder
- 2 tbsp Onion flakes
- 2 tbsp Tomato paste
- 1 tbsp Apple cider vinegar
- 1 tbsp Honey
- 2 – 3 sprigs Fresh rosemary
- 2 – 3 sprigs Fresh thyme
- ½ tsp Black pepper
- 1 tsp Kosher salt
- 2 tbsp Cooking oil
- 2 lbs (1 kg) Short ribs
- 16 oz (450 g) Black-eyed peas soaked in water for 4 hours then drained
- 1 med Onion finely chopped
- 3 large Garlic cloves finely chopped
- 3 inch (8 cm) Cinnamon stick
- 3 large Bay leaves
- 2 tbsp Tomato paste
- 2 tbsp Sweet paprika
- 1 tsp Hot paprika
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tbsp Apple cider vinegar
- 1 tbsp Honey
- 2-3 sprigs Rosemary
- 2-3 sprigs Thyme
- ½ tsp Black pepper
- 1 tsp kosher salt
- 2 cups (470 ml) Chicken broth or beef broth
Method
- Combine – In the bowl of a slow cooker or crockpot, add the broth followed by all the other ingredients making sure to tuck the short ribs and black-eyed peas into the broth.Pro tip – You can add more water if necessary but make sure to tuck everything in. And yet, too much liquid could result in too much gravy later.
- Slow-cook – Put the lid of the slow cooker/crockpot and set it to cook. You can cook it on low for 6 to 8 hours, until fork tender, or on high for 4 to 6 hours until tender.
- Mash – When the peas and ribs are fork tender, mash some of the black-eyed peas to thicken the gravy.
- Garnish – Taste and adjust seasoning, then sprinkle some chopped parsley on top and serve hot.
- Sear – In a large Dutch-oven pot or heavy bottom saute pan, over medium heat, add a tablespoon of oil and sear the short ribs on both sides for two to three minutes. Then, remove from the pan and set aside. Pro tip – The caramelization on the sear will add a nice flavor to the dish.
- Saute – To the same pan, add the remaining oil and saute the onions and garlic with the cinnamon stick and bay leaves until the onions are translucent.
- Combine – Add the tomato paste and spices, followed by honey, vinegar, and fresh herbs. Next, add the chicken broth and black-eyed peas. Return the short ribs back to the pan.
- Cook – Cover the pan and cook on low heat for 1½ to 2 hours or until the black-eyed peas and short ribs are fork tender. Stir occasionally, making sure to add 1/2 cup of water at a time to prevent it from scorching at the bottom.
- Garnish – Taste and adjust seasoning, then sprinkle some chopped parsley on top and serve hot.
- Preheat the oven to 325°F/ 165°C / Gas Mark 3
- Sear – Sear the ribs and saute the veggies on the stovetop in a dutch oven or heavy bottom saute pan. Then, combine all the ingredients ready to simmer.
- Combine – Then, instead of cooking on the stovetop, cover and transfer to a preheated oven. Cook for about 1 ½ to 2 hours or until the beef and peas are fork-tender.
- Sear and saute Instant pot – Follow the same process as we do on the stovetop but in the inner pot of the instant pot on saute mode. Pressure cooker – Place the stovetop pressure cooker on medium heat and follow the same process as the stovetop.
- Pressure cook – Instant pot – Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 45 minutes.Stovetop pressure cooker – Close the pressure cooker and pressure cook for 45 mins.
- Natural release – When done, turn off and let natural release for 15 minutes. Open the instant pot. Taste and adjust seasoning.Pro tip – It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
Notes
- You can use any cooking method for this recipe, but make sure to cook it for enough time.
- The bones are what make this dish extra special. So, if you choose to use boneless meat, ask the butcher to give you a few extra bones to add to the dish. Once finished, remove the bones and serve the dish.
- We have made a light tomato-based sauce today, but you can also add more tomato paste and serve this dish over freshly boiled pasta such as pappardelle.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Frequently asked questions
This recipe will keep in the refrigerator for 5 to 6 days. You can even save it in the freezer for up to a month.
Ideally, you want to use bone-in meat, which works best for slow cooking. The bones give most of the flavor to the gravy. It gets soaked into the beans and makes this dish so special. You can use beef with bones instead of short ribs. You can even use pork ribs and lamb chops.
Not just beans, but all pulses and legumes that need rehydration are better soaked and hydrated before cooking. The soaking helps remove some of the indigestible sugars that cause flatulence. This is why, back in the old days, our moms and grandmothers never looked for quick, easy ways to cook these. They’d rather take care of our tummies for us.
more beef recipes
- Beef Back Ribs (Oven Baked)
- Braised Short Ribs with Red Wine
- Moroccan Beef Tagine
- Beef Tenderloin Recipe
- Standing Rib Roast
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
These slow cooked short ribs are amazing. The result is a tour de force. The black eyed peas add to the depth of flavor. Mmmmmm.
Thank you, Jenny