Short Ribs with Black Eyed Peas
Calories: 20
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.
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 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
Braised short ribs with black-eyed peas
- 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
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 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.
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.
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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