Braised Chile-Spiced Short Ribs with Black Beans |
|
 |
Prep Time: 40 Minutes Cook Time: 185 Minutes |
Ready In: 225 Minutes Servings: 6 |
|
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:
1 pound dried black beans (about 2 1/4 cups) |
8 cups water |
1 turkish or 1/2 california bay leaf |
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 |
Directions:
1. Quick-soak beans: Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.
2. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.
3. Make chile purée: Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
4. Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.
5. Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.
6. 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.
7. Preheat oven to 350°F with rack in middle.
8. Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
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.
10. 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.
11. Serve short ribs with beans.
12. 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.
|
|