- 4
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
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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