- 6
Ingredients
- 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
Preparation
Step 1
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 puree:
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.
Puree 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 350F with rack in middle.
Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
Stir chile puree 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.
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.