BRAISED CHILE-SPICED SHORT RIBS WITH BLACK BEANS

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Braised Chile-Spiced Short Ribs with Black Beans image

Provided by Maggie Ruggiero

Categories     Blender     Braise     Father's Day     Dinner     Beef Rib     Winter     Cinnamon     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 20

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

Steps:

  • Quick-soak beans:
  • Put 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.
  • Make chile purée:
  • 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.
  • Braise short ribs:
  • 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.
  • Cook beans while ribs braise:
  • 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.

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