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.
Table of Content
Barbecued or braised short ribs with a side dish of black-eyed peas make for a hearty and comforting meal. While my kids don't really eat beans and legumes, of any kind, this is one of their favorite dishes.
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.
- And most of the ingredients are easy to find and many are simple pantry staples.
- I have used soaked black-eyed peas, but you can also use kidney beans or other varieties you like.
- In the video, I am making this dish in the slow cooker or crockpot but it's so easy and delicious I also shared how you can make it braised on the stovetop or instant pot.
- 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 soaked that have been 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 along with 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, lemon juice can also be used 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 it first.
- Garlic - Again, I prefer to use garlic powder or granules. And if you use fresh, I recommend sauteeing it with the onions.
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 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.
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. - 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 ½ 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.
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 and transfer 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 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.
Tips for Success
- You can use any method of cooking for this recipe but make sure to give it enough cooking time.
- The bones are what makes this dish extra special. So if you choose to use boneless meat, ask the butcher to give you are 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.
How long will this recipe for short ribs with peas keep?
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.
Do I have to use short ribs for this recipe?
Ideally, you want to use meat with bone that works best with 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.
Is it necessary to soak the black-eyed peas or beans?
Not just beans, but all pulses and legumes that need rehydration are better soaked and hydrated before they are cooked. The soaking helps remove some of the indigestible sugars that cause flatulence. This is why back in the old days our moms and grand-moms never looked for quick and easy ways to cook these. They'd rather take care of our tummies for us.
Printable Recipe
Short Ribs with Black Eyed Peas
Print Pin Rate Share by Email Share on FB Save GrowCalories: 392kcal
Adjust Servings Here: 8 servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Slow-cooked short ribs with black-eyed peas
- 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 tablespoon Sweet paprika
- 1 teaspoon Hot paprika
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- ½ teaspoon Garlic powder
- 2 tablespoon Onion flakes
- 2 tablespoon Tomato paste
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 2 - 3 sprigs Fresh rosemary
- 2 - 3 sprigs Fresh thyme
- ½ teaspoon Black pepper
- 1 teaspoon Kosher salt
Braised short ribs with black-eyed peas
- 2 tablespoon 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 tablespoon Tomato paste
- 2 tablespoon Sweet paprika
- 1 tsp Hot paprika
- 1 tbsp Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 2-3 sprigs Rosemary
- 2-3 sprigs Thyme
- ½ teaspoon Black pepper
- 1 teaspoon kosher salt
- 2 cups (470 ml) Chicken broth (or beef broth)
Instructions
Slow-cooked short ribs
- 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.
Braised short ribs 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.
- 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 ½ 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.
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 and transfer 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 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.
Recipe Notes & Tips
- You can use any method of cooking for this recipe but make sure to give it enough cooking time.
- The bones are what makes this dish extra special so if you choose to use boneless meat ask the butcher to give you are 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 Information
Calories: 392- kcalCarbohydrates: 41- gProtein: 30- gFat: 13- gSaturated Fat: 4- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 6- gCholesterol: 50- mgSodium: 608- mgPotassium: 1070- mgFiber: 7- gSugar: 8- gVitamin A: 1130- IUVitamin C: 5- mgCalcium: 92- mgIron: 8- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jenny
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.
Veena Azmanov
Thank you, Jenny