Braised Chilli-Spiced Short Ribs with Black Beans

Ingredients for Braised Chilli-Spiced Short Ribs with Black Beans

• 450g dried black beans (about 550ml )

• 1925ml water

• 1 Turkish or 1/2 California bay leaf

• 35g dried ancho chillies (3 to 4 medium)

• 475ml 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

• 550ml cold water, divided

• 2.3kg beef short ribs

• 1 tablespoon vegetable oil

• 110g sliced bacon, chopped

• 1 (3-inch) cinnamon stick

• Accompaniments: chopped white or red onion

• chopped coriander

How to make Braised Chilli-Spiced Short Ribs with Black 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.

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.

Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 80ml water, and 1 teaspoon salt.

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 177°C with rack in middle.

Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.

Stir chilli purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chilli-soaking liquid, remaining 475ml 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.

Drain beans, then return to pot and add fresh water (1925ml ), bay leaf, and 1/2 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.