Braised Beef Short Ribs With Beans
Braised Chile-Spiced Short Ribs with Black Beans
Braised Chile-Spiced Short Ribs with Black Beans Romulo Yanes
Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace and complement the chile purée.
Ingredients
Makes 6 servings
For beans:
1 pound dried black beans (about 2 1/4 cups)
8 cups water
1 Turkish or 1/2 California bay leaf
For short ribs:
1 1/4 ounces dried ancho chiles (3 to 4 medium)
2 cups boiling-hot water
1 medium onion, chopped
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
2 tablespoons tomato paste
2 tablespoons molasses (not robust or blackstrap)
1 teaspoon cumin seeds
3 whole cloves
2 1/3 cups cold water, divided
5 pounds beef short ribs
1 tablespoon vegetable oil
1/4 pound sliced bacon, chopped
1 (3-inch) cinnamon stick
Accompaniments: chopped white or red onion; chopped cilantro
Quick-soak beans:
Step 1
Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.
Step 2
Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.
Make chile purée:
Step 3
Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
Step 4
Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.
Step 5
Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.
Braise short ribs:
Step 6
Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total). Heat oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
Step 7
Preheat oven to 350°F with rack in middle.
Step 8
Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
Step 9
Stir chile purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 cups water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours. Skim fat from sauce.
Cook beans while ribs braise:
Step 10
Drain beans, then return to pot and add fresh water (8 cups), bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until beans are just tender, 1 1/4 to 2 hours (depending on age of beans). Drain just before serving.
Step 11
Serve short ribs with beans.
Cooks' notes:
•Short ribs can be made 3 days ahead and chilled (covered once cool).
•Beans can be cooked 3 days ahead and chilled (do not drain). Reheat before draining.
How would you rate Braised Chile-Spiced Short Ribs with Black Beans?
Reviews (26)
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Made this recipe one day early and reheated. Dish was very good - liked the spiciness with complex/earthy seasonings. The black bean recipe was bland, and was not worth effort. next time I would use canned beans or look for another black bean recipe with more seasonings.
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This is rich, delicious dish full of complex flavors and just the right amount of spice (without being "spicy"). I appreciated the addition of cloves and cinnamon which added another layer of flavor beyond the usual chili heat/spice.
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Delicious! I used maple syrup instead because I made chipotle/maple butter to go with some grilled corn and it turned out great.
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Let me start by saying these are definitely my kind of flavors: Bold, spicy and complex. This was a wonderful dish that went together quickly and easily and then braised slowly while I did other things. I omitted bacon (we keep kosher) but I did toss in a little duck fat that I had in the fridge. At the end, just to brighten the dish I tossed in a whiff of fresh orange zest. You could cook a boot in this sauce and it would be delicious, but short ribs are even better!
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Good but not great. Not worth the trouble.
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Good, but not great. My husband far prefers the Beef Short Ribs in Chipotle and Green Chili Sauce recipe (on this website). Still very tasty. We went the whole day cooking in the crock pot method v. the recipe (the crock pot really tenderizes the meat). Serve with some great mashed potoates.
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Outstanding and easy recipe; definitely restaurant quality. I made these in the slow cooker and served with warm tortillas and a salad with avocado.
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*Just a little side note, I used a nice big pot for this recipe and the liquid reduced and the ribs were not fatty at all, I don't think an expensive dutch oven is necessary, just patience. They were fall off the bone tender after only three hours.
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The ribs were delicious, three thumbs up from my roommates. I added cayenne pepper to the beans before serving which gave them a nice little kick. I will definitely be making this again!
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I browned 100% of my ribs in a Le Creuset enameled cast iron Dutch Oven, in two batches. I oven- braised 50% in the Dutch Oven and after 3-1/2 hours @ 350 degrees the oven ribs were tender and the liquid reduced by half. The second 50% I attempted to braise in my slow cooker. Bad idea. After 3-1/2 hours the slow cooker ribs were tough, the fat unappetizingly intact and the liquid had not reduced. The slow cooker does not get HOT enough to BRAISE. Learn from my experience. I believe the heavy cast iron lid on the Dutch Oven also contributed to the oven braise where the glass lid on the slow cooker did not. I then put rib batch #2 into the now empty Dutch Oven and finished batch #2 in the oven for one hour @ 375 degrees....and they finished equal to batch #1. (Thank you, God.) My ribs were not as pretty as Gourmet's but very tasty.
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I stayed pretty close to the recipe and these were delicious.
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Great complex flavor. Spicy doesn't always mean "hot" and the chiles add a spice flavor without heat. My husband said this was one of the best dishes I have ever made. The beans were bland but my Cuban friend suggested using a sofrito and that took the beans up a notch. Definitely making this again!
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Chile Ancho is now sold ground -- ready to use -- in Latin Markets
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Beans and ribs are much better cooked in stock rather than water. Otherwise, a great alternative to the standard red wine-braised short ribs.
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Great Ribs, These are defntly good for the Texas table and for those who wish they had one. Poker Guys loved em. Jim
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Source: https://www.epicurious.com/recipes/food/views/braised-chile-spiced-short-ribs-with-black-beans-351293
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