Short Ribs and Beans in Tangy Tomato Sauce

Short Ribs and Beans make the perfect hearty meal, with meat so tender it falls off the bone in a sweet, tangy tomato sauce. It is comfort food at its finest, with delicious flavor. Garlic and onion meld with tomatoes, and molasses and brown sugar add a burst of flavor in every bite. This is the kind of homemade, cozy dinner I like to make for my family on Sunday, before the week’s craziness starts.

I know many find cooking ribs intimidating, but they can be used to make easy yet satisfying weeknight meals. For example, these Slow Cooker Asian Short Ribs with ginger, sesame oil, Worcestershire, and chili peppers take a day, but they’re totally worth it. For a faster meal, this Instant Pot Ribs recipe is perfect. They cook in one hour and are seasoned with a dry rub of brown sugar, dill seeds, nutmeg, cinnamon, and other delicious spices.

As a working mom, I always try to make dinners that are easy to cook, filling enough for a family of four, and budget-friendly. So here’s what I have: I got a good deal on the ribs, and I always have beans on hand. Searing the meat made a huge difference, and the extra step is necessary. At the same time, the sweet, tangy tomato sauce elevates the pinto beans and makes the dish more interesting and tender: tender meat, buttery meat, indulgent sauce, and a meal to remember.

Why you will love this recipe 

• The flavors and textures pair well: The creamy beans absorb the savory-sweet juices, and the rich, fatty ribs become so tender they fall right off the bone. It’s the perfect meat-and-bean combo for a hearty one-pot meal. 
• Any beans will work: I like to use pinto beans for mine, but any beans you like will work for this recipe. Black beans, navy beans, kidney beans, lima beans, white beans, cannellini, or even black-eyed peas would all be delicious choices.
• Make ahead of time: I love making this the night before and letting it soak overnight so the flavors meld together. Thenn, the next day when I’m y I have to do is heat it!
• Simple to make: With just a few ingredients, I sear the ribs and cook everything in a big pot for several hours. You don’t need a separate pot to cook the beans. They go right in with the ribs. 

What you will need

For the ribs

• Meat: I use organic short ribs with the fat removed to keep the grease down.
• Produce: Diced onions and tomatoes release their natural sugars when sautéed to balance the heavy fatty richness of the ribs. They also add texture. Pinto beans soak up the smoky beef fat and sweet and tangy flavors of the homemade barbecue sauce.
• Wet ingredients: I use canola oil to sear the ribs because it has a high smoke point and neutral flavor. 
• Seasonings: I use only salt to enhance the meat’s flavor and pepper for a sharp kick that cuts through the heavy fat.

For the barbecue sauce

• Produce: Minced garlic blends into the thick sauce, adding savory, pungent depth without the risk of turning flat or bitter like powder.
• Wet ingredients: Tomato sauce provides the rich umami base with a smooth texture that coats the meat. Molasses is thick and sticky, helping the sauce cling to the ribs and adding a sweet, smoky flavor. Apple cider vinegar cuts through the fat, balances the sweetness, brightens the flavor, and thins the texture a bit while tenderizing the meat.
• Seasonings: Besides salt and pepper, I also use brown sugar for complex sweetness that helps caramelize the meat into a sticky glaze. Dry mustard adds a sharp tang and concentrated flavor without added moisture. Smoked paprika adds smoky flavor without needing a smoker.

How to prepare

Preheat the oven: First, preheat the oven to 350 degrees F, season the ribs with salt and pepper, and mix the sauce ingredients in a small bowl. 

Brown and sauté: Then, heat 2 tablespoons canola oil in a Dutch oven over medium heat and sear the ribs on all sides until browned. Once browned, I remove the ribs, drain off the grease, and sauté the onion and tomato for about 3 minutes, until soft. 

Cook the ribs: Now, I put the ribs back in the pot, pour in the sauce, cover, and bake for 45 minutes. After that, I take it out, flip the ribs, and stir in ¼ cup water. Cover the pot and cook for another 45 minutes. Flip the ribs again, add another ¼p of water, and cook for 30 minutes. 

Add the beans: I remove the pot and check the ribs. If they split apart easily with a fork, I add the beans. If not, I cover the pot and let it cook for another 15 to 30 minutes, or until the beans are tender. Once the ribs are done, I remove them and stir in the beans. If needed, add. I add the liquid, put the meat back in the pot, and cook uncovered for another 30 to 45 minutes, until the beans are tender. 

Rest and serve: Finally, I turn off the heat and let it rest for 10 minutes before serving with crusty bread. 

Expert tip

Choosing the best short ribs

First, stick with bone-in ribs. The bone has cartilage around it, where the juicy fat and flavor live. The rich connective tissue and collagen hide between the bones and the meat. The bones also protect the meat from the heat, acting as a shield that helps keep it moist. Look for Lookout ribs: thick, rectangular ribs about 3 inches long, with the meat sitting on top of the flank ribs, which are cut thin, about ½ inch across several bones. Finally, get bright red meat with thin streaks of fat running through it. Skip the ones with the heavy fat caps. 

More tips to consider:

• Don’t skip the sear step. Browning the ribs on all sides in a hot pan builds a delicious, rich crust that makes it taste amazing. 
• Deglaze the pan. Pour in some liquid (broth, water, wine) and scrape the bottom of the pot to loosen the brown bits so they can simmer with the rest of the sauce. 
• Be sure to add more liquid. If you let it keep cooking without adding more liquid, it will likely burn and dry out. It has to braise slowly. But don’t cover it with liquid. 
• Don’t rush the cooking process. Cook low and slow to break down the collagen.

Recipe variations and add-ins:

• Beefier sauce: Instead of barbecue sauce, make these ribs with low-sodium beef broth. Just skip the molasses, brown sugar, and vinegar. Everything else can be left in for flavor. 
• Instead of water, use beef broth when adding liquid to the pot during cooking for even more flavor. 
• Add wine: Sometimes, I add a cup of my favorite red wine like Pinot Noir, Grenache, or Syrah. 
• Baconize it: Tossing in a handful of thick, fresh bacon adds a smoky, meaty taste that elevates the dish especially if you ,sauté it with the onions and tomatoes.
• Make it spicy: For the spicy food lovers, add some chopped chipotle peppers and a bit of red pepper flakes. 

Serving suggestions:

I can’t serve this meal without cornbread! My southern cornbread recipe is so buttery and crumbly that I bake it right alongside the ribs, and the family loves soaking up the barbecue sauce and beans with it. It’s simple to make with a handful of basic ingredients I always have on hand, and it takes less than an hour. This Instant Pot cornbread is also easy to make and includes fresh corn kernels for extra texture.

For those who want regular bread, try my easy yeast bread recipe. You only need a few ingredients, including flour, yeast, sugar, and salt. It’s perfect for beginners. My kids love it when I make these buttery-soft homemade breadsticks, topped with parmesan cheese, garlic, and Italian seasoning. This dish also pairs well with a salad like this creamy cucumber-tomato salad. It’s so simple and light but full of flavor. For dessert, these mini pecan pie tarts are just like the real thing, only you don’t have to worry about slicing them.

How to store leftovers:

• Refrigerate: Store leftovers in an airtight container in the fridge -4 to 5 days.   
• Freezing: I freeze leftovers in a freezer-safe container for up to 3 months.   
• Defrost: Before reheating, I thaw my frozen leftovers in the refrigerator overnight. 
• Reheating: I reheat leftovers in the oven at 350°F for 1- 15 minutes.  

Frequently asked questions

Easy and hearty dinners: