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Braised Chile-Spiced Short Ribs with Black Beans

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. View more of our favorite recipes from this issue.

For, beans

1

lb

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

oz

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 t

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

lb

beef short ribs

1

tablespoon

vegetable oil

1/4

lb

sliced bacon, chopped

1

(3-inch) cinnamon stick

1

Accompaniments:

2

chopped white or red onion; chopped cilantro

3

Quick-soak beans:

4

*

5

Put beans in a 4- to 5-qt heavy pot with enough water to cover by 2 inches.

6

*

7

Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.

8

Make chile purée:

9

*

10

Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.

11

*

12

Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.

13

*

14

Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 tsp salt

15

Braise short ribs:

16

*

17

Pat ribs dry and season with 1 1/2 tsp salt and 1 tsp pepper (total). Heat oil in a wide 6- to 8-qt 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.

18

*

19

Preheat oven to 350°F with rack in middle.

20

*

21

Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.

22

*

23

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.

24

Cook beans while ribs braise:

25

*

26

Drain beans, then return to pot and add fresh water (8 cups), bay leaf, and 1/2 tsp 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.

27

*

28

Serve short ribs with beans.

Servings: 6

Yield: 6 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (33.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1756.03

Calories From Fat (76%)

1327.74

% Daily Value

Total Fat 147.42g

227%

Saturated Fat 62.39g

312%

Cholesterol 299.28mg

100%

Sodium 677.12mg

28%

Potassium 1487.66mg

43%

Total Carbohydrates 35.69g

12%

Fiber 12.51g

50%

Sugar 1.64g

 

Protein 69.13g

138%

Tips

* 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.