BRAISED CHILI SPICED SHORT RIBS

By BobD

Ingredients

• 6 SERVINGS
• FOR BEANS
• 1 lb 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 oz 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 Tbsp 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 lb beef short ribs
• 1 tablespoon vegetable oil
• 1/4 lb sliced bacon, chopped
• 1 (3-inch) cinnamon stick
• ACCOMPANIMENTS: chopped white or red onion; chopped cilantro

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

QUICK-SOAK BEANS:

Put beans in a 4- to 5-qt 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 tsp salt

BRAISE SHORT RIBS:

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

Heat oil in a wide 6- to 8-qt 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 tsp 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.