Braised Chile-Spiced Short Ribs with Black Beans

Name: Braised Chile-Spiced Short Ribs with Black Beans
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce; 35 grams dried ancho chiles (3 to 4 medium); 113 grams sliced bacon, chopped; 2 kilograms beef short ribs; 1 stick (3-inch) cinnamon; 1 teaspoon cumin seeds; 532 milliliters pound dried black beans (about; 3 garlic cloves, coarsely chopped; 2 Tbsps molasses (not robust or blackstrap); 1 medium onion, chopped; 6 servings Accompaniments: chopped white or red onion; chopped cilantro; 2 Tbsps tomato paste; 1 Turkish or 1/2 California bay leaf; 1 Tbsp vegetable oil; 473 milliliters boiling-hot water; 552 milliliters cold water, divided

You can never have too many main course recipes, so give Braised Chile-Spiced Short Ribs with Black Beans a try. One portion of this dish contains about 50g of protein, 112g of fat, and a total of 1348 calories. This recipe serves 6. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of chipotles in adobo plus 1 tablespoon adobo sauce, beef short ribs, bacon, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cinnamon stick you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert. From preparation to the plate, this recipe takes about 75 hours. It is a good option if you're following a gluten free and dairy free diet.

Instructions

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

Ingredients you will need

Beans

Water

Equipment you will use

Pot

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.

Ingredients you will need

Ribs

Soak anchos in boiling-hot water until softened, about 20 minutes.

Ingredients you will need

Water

Transfer anchos to a blender, reserving soaking liquid.

Equipment you will use

Blender

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

Ingredients you will need

Tomato Paste

Chipotle Chiles

Molasses

Clove

Garlic

Cumin

Onion

Sauce

Water

Salt

Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total).

Ingredients you will need

Pepper

Ribs

Salt

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.

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Ribs

Cooking Oil

Equipment you will use

Pot

Transfer as browned to a platter. Discard fat from pot.

Equipment you will use

Pot

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

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

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Pot

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.

Ingredients you will need

Cinnamon Stick

Bacon

Chili Pepper

Sauce

Water

Ribs

Equipment you will use

Oven

Pot

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).

Ingredients you will need

Bay Leaves

Beans

Water

Salt

Equipment you will use

Pot

Drain just before serving.

Serve short ribs with beans.

Ingredients you will need

Beef Short Ribs

Beans

•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.

Ingredients you will need

Beef Short Ribs

Beans

Equipment

Ingredients

Servings:

2Tbsps

finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce 35grams

dried ancho chiles (3 to 4 medium)113grams

sliced bacon, chopped 2kilograms

beef short ribs 1stick

(3-inch) cinnamon 1teaspoon

cumin seeds 532milliliters

pound dried black beans (about 3

garlic cloves, coarsely chopped 2Tbsps

molasses (not robust or blackstrap)1medium

onion, chopped 6servings

Accompaniments: chopped white or red onion; chopped cilantro 2Tbsps

tomato paste 1

Turkish or 1/2 California bay leaf 1Tbsp

vegetable oil 473milliliters

boiling-hot water 552milliliters

cold water, divided

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Raymond R Collection Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.