Chili-lime short ribs with home-made rice and beans

Posted on March 29, 2025
Chili-Lime Short Ribs with Homemade Rice and Beans is a flavorful, hearty dish that’s perfect for a special dinner or a weekend meal. The rich, tender short ribs are infused with a zesty chili-lime marinade, and paired with aromatic, perfectly cooked rice and beans that complement the deep flavors of the meat. Here’s how to make this delicious meal from scratch!

Chili-Lime Short Ribs with Homemade Rice and Beans

Ingredients:

For the Chili-Lime Short Ribs:

  • 4-6 bone-in beef short ribs

  • 1 tablespoon olive oil

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cayenne pepper (optional, for heat)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon ground coriander

  • Zest and juice of 2 limes

  • 2 tablespoons soy sauce

  • 1 tablespoon honey (or brown sugar)

  • 1 tablespoon apple cider vinegar

  • 1/4 cup fresh cilantro, chopped (for garnish)

  • Salt and black pepper, to taste

For the Rice:

  • 1 cup long-grain white rice (or jasmine rice)

  • 2 cups water or chicken broth

  • 1 tablespoon butter or olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon garlic powder (optional for extra flavor)

For the Beans:

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon smoked paprika

  • 1/2 cup vegetable or chicken broth

  • Salt and pepper, to taste

  • 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Short Ribs:

  1. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, lime zest, lime juice, soy sauce, honey, and apple cider vinegar. Stir until well mixed.

  2. Pat the short ribs dry with paper towels. Season with salt and pepper.

  3. Rub the marinade over the short ribs, making sure they are evenly coated.

  4. Cover and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to marinate.

2. Cook the Rice:

  1. In a medium pot, heat 1 tablespoon olive oil or butter over medium heat.

  2. Add the rice and toast it for about 2-3 minutes, stirring frequently, until lightly golden.

  3. Add 2 cups of water or chicken broth and 1 teaspoon salt to the rice. Stir to combine.

  4. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

  5. Once done, fluff the rice with a fork and set aside.

3. Prepare the Beans:

  1. In a medium skillet, heat 1 tablespoon olive oil over medium heat.

  2. Add the diced onion and cook until softened, about 5-7 minutes.

  3. Add the minced garlic, ground cumin, chili powder, and smoked paprika, and cook for another 1 minute, stirring constantly.

  4. Add the drained black beans and vegetable or chicken broth. Stir to combine and let it simmer for 5-7 minutes until the beans are heated through and the broth has reduced slightly.

  5. Season with salt and pepper to taste, then remove from heat and set aside.

  6. Garnish with fresh cilantro before serving.

4. Cook the Chili-Lime Short Ribs:

  1. Preheat your oven to 350°F (175°C).

  2. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat.

  3. Once hot, add the short ribs and sear on all sides until golden brown, about 2-3 minutes per side.

  4. Once seared, transfer the skillet to the preheated oven and cook the ribs for 2-2.5 hours, or until the meat is fall-off-the-bone tender.

  5. After cooking, remove the ribs from the oven and let them rest for 5-10 minutes before serving.

5. Serve the Chili-Lime Short Ribs:

  1. Plate the rice and beans together. Top with the chili-lime short ribs.

  2. Garnish with fresh cilantro and a squeeze of lime juice.

  3. Optionally, you can drizzle any pan juices from the short ribs over the rice and beans for extra flavor.

Tips for the Best Chili-Lime Short Ribs with Rice and Beans:

  • Slow Cooking Option: If you prefer to cook the short ribs in a slow cooker, after searing them, place the ribs in the slow cooker and pour the marinade over them. Cook on low for 6-8 hours or until tender.

  • Spice Level: Adjust the cayenne pepper and chili powder to your preferred heat level. You can also add fresh chopped jalapeños to the beans for an extra kick.

  • Rice Variations: You can swap the white rice for brown rice or even cilantro-lime rice if you’re looking for extra flavor.

  • Beans: While black beans are classic, you can also use pinto beans or kidney beans for a different twist.

Why You’ll Love This Dish:

  • Bold Flavors: The chili-lime short ribs are tangy, spicy, and savory, with that perfect balance of heat and acidity from the lime.

  • Tender Meat: Cooking the short ribs low and slow makes them incredibly tender, literally falling off the bone.

  • Comforting Sides: The rice and beans provide the perfect base, with comforting, hearty flavors that complement the richness of the ribs.

  • Customizable: Feel free to add your favorite spices or vegetables to the rice and beans to make it your own!

Perfect Pairings:

  • A cold beer or a margarita would pair beautifully with the chili-lime short ribs.

  • Serve with a simple green salad or grilled vegetables for a balanced meal.

This Chili-Lime Short Ribs with Homemade Rice and Beans is a complete meal that packs a punch with bold, zesty flavors. It’s perfect for any time you want to enjoy a comforting and satisfying dinner!

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