Balsamic Beef Short Ribs with Butter Beans and Sugar Beet Greens

Bone-in beef short ribs braised, low and slow in a mixture of balsamic vinegar, shallots, thyme, beef broth and coconut sugar until they are fall-off-the-bone tender and juicy, perfect for serving atop a Parmesan mashed pumpkin-- a hearty dish that's comforting on a chilly evening. You can also make this in a slow cooker for 4-5 hours at low, then thicken the sauce with a little cornstarch. I served it with a Parmesan mashed pumpkin to keep it low-carb, but you can enjoy it with mashed potatoes, parsnip, or cheesy polenta if carbs ain’t an issue for you. Replace some beef stock with red wine or dark beer if you like.


6 Bone-in beef short ribs (about 2 kg) 1 tbsp Dijon mustard Sea salt and freshly milled black pepper 2 tbsp Beef tallow (or olive oil) 300 g Shallots, peeled and halved lengthways 3 Garlic cloves, thinly sliced 2 tsp Fresh thyme leaves (or rosemary) 2 tbsp Balsamic vinegar 1 tbsp Coconut sugar 2 tbsp Plain flour 400 ml Homemade beef stock 1 x 400 g Butter beans, rinsed and drained 250 g Sugar beet leaves, roughly chopped (or beetroot greens/kale/chard) Mashed pumpkin, to serve Chopped parsley, to garnish (optional)

6 Bone-in beef short ribs (about 2 kg)
1 tbsp Dijon mustard
Sea salt and freshly milled black pepper
2 tbsp Beef tallow (or olive oil)
300 g Shallots, peeled and halved lengthways
3 Garlic cloves, thinly sliced
2 tsp Fresh thyme leaves (or rosemary)
2 tbsp Balsamic vinegar
1 tbsp Coconut sugar
2 tbsp Plain flour
400 ml Homemade beef stock
1 x 400 g Butter beans, rinsed and drained
250 g Sugar beet leaves, roughly chopped (or beetroot greens/kale/chard)
Mashed pumpkin, to serve
Chopped parsley, to garnish (optional)

Preheat the oven to 160C/320F. Brush the mustard all over the short ribs and season well. Heat 1 tablespoon of the tallow or olive oil in a large, lidded casserole and sear the beef until browned all over. Remove to a plate.
Add the remaining tallow or olive oil to the pan and gently fry the shallots for 4 minutes, or until starting to colour. Add the garlic and thyme and continue to cook for 1 minute, then add the balsamic vinegar and coconut sugar. Bubble for a couple of minutes, stirring continuously. Sprinkle over the flour and cook for a couple of minutes, then add in the beef stock. Return the short ribs to the pan, with the meaty side submerged in the liquid, then cover and transfer to the oven. Cook for 3-4 hours until fork tender.
Remove from the oven and transfer to the hob. Add the butter beans and sugar beet leaves and season well. Cook on a gentle heat until the beans have heated through and the sugar beet leaves have wilted. Serve with creamy pumpkin mash. Garnish with chopped parsley if using.

5 comments:

DEZMOND 29/1/26 13:17: Oh, I do love it when people use greens from beets!
Ananka 29/1/26 13:36: Looks good :-D
Anonymous 29/1/26 13:55: Yummy!-Christine cmlk79.blogspot.com
Tom 29/1/26 14:49: ...this is something to sink your teeth into!
Judee 29/1/26 15:18: Angie- this is not for me for two reasons. Of course I am vegetarian and I'm allergic to balsamic....