Succulent Short Ribs With Black Eyed Peas A Must Try Recipe

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. Short ribs are known for their rich, meaty flavor and tender texture, especially when slow-cooked. They typically contain a higher amount of fat and connective tissue compared to other cuts of beef, which contributes to their succulence when cooked low and slow. Short ribs can be braised, grilled, roasted, or cooked in a variety of ways to bring out their rich flavor and tender texture. 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. Black-eyed peas are often used in stews, soups, salads, and rice dishes. They are prized for their nutty flavor, firm texture, and high nutritional value, being a good source of protein, fiber, and vitamins. In Southern tradition, eating black-eyed peas on New Year’s Day is thought to bring good luck and prosperity for the coming year. 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 the flavors to meld together, resulting in a comforting and 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 full of flavor. This dish is perfect for a cozy night in or for serving to a crowd, as it can easily be made in large batches.

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 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.