It’s not every day you come across a total keeper of a recipe, like this one from the February 2009 issue of Gourmet magazine. It takes a little patience, but the result is, well, everyone who eats it will love you just a little bit more for making it.
Bonus: Short ribs are relatively cheap. Pork ribs even cheaper, and this recipe works great with those, too.
Braised Chile-Spiced Short Ribs with Black Beans
From Gourmet magazine (subscribe at ). “Braised dishes are often served with a creamy side like mashed potatoes, polenta or grits. Black beans offer an earthy change of pace and complement the chile puree.” Serves 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 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 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.
Directions
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 teaspoon 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 350 degrees 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 and chopped onion and cilantro if desired.
