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Braised Short Ribs With Árbol Chilies, White Beans, Mushrooms & Beer

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 8 árbol chilies
  • 2 tablespoons safflower oil
  • 4 (16-ounce) beef short ribs
  • Salt
  • Freshly ground black pepper
  • 1 large white onion, cut into 1/2-inch pieces
  • 3/4 pound button mushrooms, stemmed and quartered
  • 8 large cloves garlic, thinly sliced
  • 4 sprigs fresh thyme
  • 1 (12-ounce) bottle full-bodied Mexican beer, such as Negra Modelo
  • 3 cups beef broth
  • 1 (28-ounce) canned diced tomatoes, preferably fire-roasted, with juices
  • 3 cups dried gigante beans, rinsed well, soaked overnight in cool water and drained
  • 6 scallions, thinly sliced crosswise

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 325 degrees. Snap stems off chilies, then roll chilies between fingers to loosen seeds. Break chilies in half and shake out seeds. Discard seeds.

Heat a lidded 8-quart casserole or Dutch oven over medium-high heat. Add oil and chilies to pan, and cook, stirring, until chilies are noticeably darker and aromatic, 15-20 seconds. Use a slotted spoon to transfer chilies to a large bowl, leaving oil in pan.

Generously season ribs all over with salt and pepper. Place ribs in casserole with reserved oil and cook, turning frequently, until deep golden-brown on all sides, 10-15 minutes total. Transfer to bowl with chilies.

Add onions to casserole and cook, stirring frequently, until golden, about 8 minutes. Add mushrooms, garlic and thyme, and cook until mushrooms begin to soften, 4 minutes more. Add beer, broth, tomatoes, soaked beans, 2 teaspoons salt and ¾ teaspoon pepper to casserole along with ribs, chilies and accumulated juices.

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