Braised Chile-Spiced Short Ribs with Black Beans

Tender beef short ribs slowly braised with ancho chiles, chipotle, and warm spices, served alongside perfectly cooked black beans. This hearty dish combines Mexican-inspired flavors with melt-in-your-mouth meat for a rich and satisfying meal.

6 servings

7 hr 57 min

Published October 4, 2025

Ingredients

•1 pound dried black beans
•8 cups water
•1 piece bay leaf
•1¼ ounces dried ancho chiles
•2 cups boiling-hot water
•1 medium onion
•3 cloves garlic
•2 tablespoons chipotles in adobo
•2 tablespoons tomato paste
•2 tablespoons molasses
•1 teaspoon cumin seeds
•3 whole cloves
•2⅓ cups cold water
•5 pounds beef short ribs
•1 tablespoon vegetable oil
•¼ pound bacon
•1 piece cinnamon stick
•1 serving accompaniments

Cooking Instructions

1.
Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.
5 min
2.
Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.
62 min
3.
Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
10 min
4.
Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.
20 min
5.
Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.
10 min
6.
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.
30 min
7.
Preheat oven to 350°F with rack in middle.
10 min
8.
Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
10 min
9.
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.
195 min
10.
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.
120 min
11.
Serve short ribs with beans.
5 min

Ingredients

•1 pound dried black beans

•8 cups water

•1 piece bay leaf

•1¼ ounces dried ancho chiles

•2 cups boiling-hot water

•1 medium onion

•3 cloves garlic

•2 tablespoons chipotles in adobo

•2 tablespoons tomato paste

•2 tablespoons molasses

•1 teaspoon cumin seeds

•3 whole cloves

•2⅓ cups cold water

•5 pounds beef short ribs

•1 tablespoon vegetable oil

•¼ pound bacon

•1 piece cinnamon stick

•1 serving accompaniments

Cooking Instructions

Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.

5 min

Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.

62 min

Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.

10 min

Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.

20 min

Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.

10 min

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.

30 min

Preheat oven to 350°F with rack in middle.

10 min

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

10 min

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.

195 min

10.

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.

120 min

11.

Serve short ribs with beans.

5 min