Braised Chile-Spiced Short Ribs with Black Beans
Braised Chile-Spiced Short Ribs with Black Beans is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.
Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.
Wipe anchos clean, then stem and seed.
Discard ribs and tear anchos into pieces.
Soak anchos in boiling-hot water until softened, about 20 minutes.
Transfer anchos to a blender, reserving soaking liquid.
Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.
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.
Preheat oven to 350°F with rack in middle.
Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
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.
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.
Serve short ribs with beans.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.