Braised Chile Spiced Short Ribs With Black Beans

Name: Braised Chile Spiced Short Ribs With Black Beans
Cook time: 3 h
Total time: 3 h
Yield: 6 serving(s)
Ingredients: 1 lb dried black beans; 8 cups water; 1/2 california bay leaf; 1 1/4 ounces dried ancho chiles (3-4 medium); 2 cups water, boiling hot; 1 medium onion, chopped; 3 garlic cloves, coarsely chopped; 2 tablespoons canned chipotle chiles in adobo, finely chopped; 1 tablespoon chipotle chile in adobo; 2 tablespoons tomato paste; 2 tablespoons molasses; 1 teaspoon cumin seed; 3 whole cloves; 2 1/3 cups cold water, divided; 5 lbs beef short ribs; 1 tablespoon vegetable oil; 1/4 lb bacon, chopped; 1 cinnamon stick (3-in. long)

Submitted by Dudemickgal

"Gotten from www.gourmet.com."

Download

Ready In:: 3hrs
Ingredients:: 18
Serves:: 6

ingredients

1 lb dried black beans
8 cups water
¹⁄₂ california bay leaf
1 ¹⁄₄ ounces dried ancho chiles (3-4 medium)
2 cups water, boiling hot
1 medium onion, chopped
3 garlic cloves, coarsely chopped
2 tablespoons canned chipotle chiles in adobo, finely chopped
1 tablespoon chipotle chile in adobo
2 tablespoons tomato paste
2 tablespoons molasses
1 teaspoon cumin seed
3 whole cloves
2 ¹⁄₃ cups cold water, divided
5 lbs beef short ribs
1 tablespoon vegetable oil
¹⁄₄ lb bacon, chopped
1 cinnamon stick (3-in. long)

directions

Put beans in a 4-5 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 blender, reserving soaking liquid.
Puree anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 Celsius water, and 1t. salt.
Pat ribs dry and season with 1 1/2 t. salt and 1 t. pepper. Heat oil in a wide 6-8 quart heavy pot over med-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 350 degrees with rack in the 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. Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 Celsius 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, 3-3 1/2 hours. Skim fat from sauce.
Drain beans, then return to pot and add fresh water (8 cups), bay leaf, and 1/2 t. 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.