Dinner
A hearty, gluten-free meal perfect for clean eaters. Packed with flavor and cooked with minimal effort, this recipe delivers tender, melt-in-your-mouth beef and rich, creamy beans. It’s an easy weeknight favorite, and special enough for a date night at home for anyone seeking wholesome, effortless comfort food.
Braised Short Ribs w/ Garlic, Herbs and Creamy White Beans
Braised Short Ribs with Garlic, Herbs & Creamy White Beans
A hearty, gluten-free meal perfect for clean eaters. Packed with flavor and cooked with minimal effort, this recipe delivers tender, melt-in-your-mouth beef and rich, creamy beans. It’s an easy weeknight favorite, and special enough for a date night at home for anyone seeking wholesome, effortless comfort food.
Ingredients
- 2½–3 lbs bone-in beef short ribs
- Salt + black pepper
- 1 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, smashed
- 2 carrots, chopped
- 2 tbsp tomato paste
- 1 cup dry red wine (or extra broth)
- 2 cups beef broth
- 2–3 sprigs fresh thyme
- 1 bay leaf
For the Creamy White Beans
- 2 cans cannellini beans, drained and rinsed
- 2 tbsp olive oil
- 1 clove garlic, minced
- Splash of broth
- Salt to taste
Instructions
- Preheat oven to 325°F. Pat short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned. Remove and set aside.
- Lower heat. Add onion and carrots; cook until softened. Stir in garlic and tomato paste, cooking until brick red.
- Deglaze with wine, scraping up browned bits. Let reduce 2–3 minutes.
- Add broth, thyme, and bay leaf. Nestle short ribs back in. Liquid should come about halfway up the ribs.
- Cover and braise in the oven 2½–3 hours, until fork-tender.
- Meanwhile, warm beans in a small saucepan with olive oil, garlic, splash of broth, and salt. Lightly mash for a creamy texture.
- Serve short ribs over the creamy white beans with pan sauce spooned on top.