Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Chile Spiced Short Ribs With Black Beans Recipe
    Lost? Site Map

    Braised Chile Spiced Short Ribs With Black Beans

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    0 mins

    3 hrs

    Dudemickgal's Note:

    Gotten from

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      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.
    2. 2
      Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
    3. 3
      Soak anchos in boiling hot water until softened, about 20 minutes. Transfer anchos to blender, reserving soaking liquid.
    4. 4
      Puree anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 Celsius water, and 1t. salt.
    5. 5
      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.
    6. 6
      Preheat oven to 350 degrees with rack in the middle.
    7. 7
      Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
    8. 8
      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.
    9. 9
      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.

    Ratings & Reviews:


    Nutritional Facts for Braised Chile Spiced Short Ribs With Black Beans

    Serving Size: 1 (1001 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1884.1
    Calories from Fat 1344
    Total Fat 149.4 g
    Saturated Fat 63.0 g
    Cholesterol 300.1 mg
    Sodium 405.0 mg
    Total Carbohydrate 59.0 g
    Dietary Fiber 13.4 g
    Sugars 6.8 g
    Protein 74.3 g

    The following items or measurements are not included:

    chipotle chiles in adobo

    chipotle chiles in adobo

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes