Braised Chile-Spiced Short Ribs with Black Beans

Name: Braised Chile-Spiced Short Ribs with Black Beans
Yield: 4 servings
Ingredients: 1 1 pound dried black beans (about 2 1/4 cups); 1 8 cups water; 1 1 Turkish or 1/2 California bay leaf; 1 1 1/4 ounces dried ancho chiles (3 to 4 medium); 1 2 cups boiling-hot water; 1 1 medium onion, chopped; 1 3 garlic cloves, coarsely chopped; 1 2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce; 1 2 tablespoons tomato paste; 1 2 tablespoons molasses (not robust or blackstrap); 1 1 teaspoon cumin seeds; 1 3 whole cloves; 1 2 1/3 cups cold water, divided; 1 5 pounds beef short ribs; 1 1 tablespoon vegetable oil; 1 1/4 pound sliced bacon, chopped; 1 1 (3-inch) cinnamon stick; 1 Accompaniments: chopped white or red onion; chopped cilantro

From the kitchen of Carly

Short ribs fall off the bone into a deep, smoky sauce built from dried chiles and chipotles, braised low and slow alongside earthy black beans. Molasses rounds out the heat with subtle sweetness. Messy, satisfying, and worth every bit of effort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound dried black beans (about 2 1/4 cups)
18 cups water
11 Turkish or 1/2 California bay leaf
11 1/4 ounces dried ancho chiles (3 to 4 medium)
12 cups boiling-hot water
11 medium onion, chopped
13 garlic cloves, coarsely chopped
12 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
12 tablespoons tomato paste
12 tablespoons molasses (not robust or blackstrap)
11 teaspoon cumin seeds
13 whole cloves
12 1/3 cups cold water, divided
15 pounds beef short ribs
11 tablespoon vegetable oil
11/4 pound sliced bacon, chopped
11 (3-inch) cinnamon stick
1Accompaniments: chopped white or red onion; chopped cilantro

Instructions

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, 1/3 cup 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 350°F with rack in middle.
Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
Stir chile purée 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.
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.