Best 5 Braised Chile Spiced Short Ribs With Black Beans Recipes

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Indulge in a symphony of flavors with our tantalizing Braised Chile-Spiced Short Ribs with Black Beans recipe. This delectable dish combines the richness of tender short ribs, the vibrant heat of chile spices, and the earthy goodness of black beans, creating a culinary masterpiece.

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CHILE-BRAISED SHORT RIBS



Chile-Braised Short Ribs image

Provided by Nancy Fuller

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

2 large dried New Mexico chile peppers, stemmed, seeded and torn into pieces
1 cup boiling water
5 pounds meaty English-style center-cut short ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 cups low-sodium chicken stock
2 tablespoons tomato paste
4 cloves garlic, peeled and smashed
1 large onion, chopped
One 750-milliliter bottle hard cider
2 tablespoons balsamic vinegar
3 sprigs fresh rosemary
Chopped fresh parsley, for garnish

Steps:

  • Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
  • Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes.
  • Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
  • Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
  • Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
  • Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish.

SHORT RIB CHILI



Short Rib Chili image

Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h5m

Yield 4 to 6 servings

Number Of Ingredients 23

3 pounds meaty short ribs, with bone
Kosher salt and freshly ground black pepper
One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces
2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces
1/4 cup extra-virgin olive oil
6 large cloves garlic, chopped
1 large red onion, chopped
1 tablespoon freshly ground cumin
1 tablespoon dried Mexican oregano
1 cup beef broth (preferably organic)
2 tablespoons dark agave
1 teaspoon instant espresso coffee
One 15- to 16-ounce can black beans, rinsed and drained
Adobo sauce, from can of chipotle chiles, optional
Chopped green onions
Creamy Corn Polenta, recipe follows
Coarsely grated bittersweet chocolate, such as Lindt
Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos
2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

Steps:

  • Preheat the oven to 325 degrees F.
  • Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
  • Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
  • Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
  • Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
  • Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
  • Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
  • Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

CHILI SHORT RIBS AND BEANS



Chili Short Ribs and Beans image

This is an Americanized version of the Jewish dish "flanken (shoartribs) and lima beans" that was a staple in my growing up years. It is inexpensive and easy to make. The meat should be cooked until it falls off the bone. Meat stewed to this point is called "tserkukt" in Yiddish (the now-dead language of European Jews.)

Provided by Chef Elaine C.

Categories     < 4 Hours

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

5 lbs beef short ribs
1 teaspoon thyme
3 tablespoons chili powder
salt
pepper
2 tablespoons oil for browning onions
3 large onions, thinly sliced
2 garlic cloves
2 cups red wine
2 (16 ounce) cans kidney beans
4 cups cooked hot rice, for serving

Steps:

  • Trim fat off rib. Rub in chili, thyme, salt and pepper. Brown onion and garlic lightly in oil.
  • Put meat on onions, and bake 20 minutes in 350 deg oven.
  • Turn meat and bake 20 minutes more.
  • Add wine.
  • Bake for one hour. Turn meat and bake some more until meat is brown on both sides. Add kidney beans and bake about 1/2 hour or until meat is falling off bones (tserkukt).
  • Serve with rice.
  • May be made ahead and refrigerated. It actually tastes better after a day or two.

Nutrition Facts : Calories 2171.5, Fat 139.3, SaturatedFat 60, Cholesterol 287.3, Sodium 677.6, Carbohydrate 137.4, Fiber 10.7, Sugar 6.9, Protein 72.2

CHILE-BRAISED SHORT RIBS



Chile-Braised Short Ribs image

Provided by Austin Zimmerman

Categories     Beef     Braise     Passover     Beef Rib     Kosher for Passover     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

8 dried New Mexico chiles
4 garlic cloves
Zest and juice of 1 lemon
1/4 cup olive oil
5 teaspoons kosher salt
2 teaspoons ground coriander
1 teaspoon ground cumin
8 1"-thick cross-cut beef short ribs (flanken style; about 5 pounds)
1 large onion, thinly sliced
4 cups low-sodium chicken broth
1 1/2 pounds fingerling or new potatoes
4 large carrots (about 3/4 pound), peeled, cut into 2" pieces
2 tablespoons tomato paste
1 cup pitted green olives (such as Castelvetrano or Cerignola)
1/2 cup chopped flat-leaf parsley

Steps:

  • Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds. Place in a medium bowl and add boiling water to cover. Let chiles stand until soft, about 20 minutes. Drain.
  • Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; purée until marinade is smooth.
  • Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight.
  • Preheat oven to 350°F. Transfer onion, short ribs, and marinade to a large heavy pot. Add broth. Bring to a boil on stove-top and cover pot. Transfer to oven and braise ribs for 2 hours.
  • Add potatoes, carrots, and tomato paste (keep meat and vegetables submerged); cover and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 50-60 minutes longer.
  • Transfer short ribs and vegetables to a large rimmed baking sheet. Cover baking sheet with foil. Strain cooking liquid into a large saucepan. Bring to a boil, reduce heat, and simmer, skimming fat from surface occasionally, until sauce is reduced to 4 cups, 8-10 minutes. DO AHEAD: Short ribs, vegetables, and sauce can be made 2 hours ahead. Cover sauce. Let sauce and ribs and vegetables stand at room temperature.
  • Place covered baking sheet with ribs and vegetables in oven until reheated, about 15 minutes. Stir olives and parsley into sauce and rewarm, stirring occasionally, over medium heat.
  • Divide short ribs and vegetables among plates and spoon sauce over.

CHILE-BRAISED SHORT RIBS



Chile-Braised Short Ribs image

One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don't even need stock.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Beef Rib     Beef     Chile Pepper     Squash     Braise     Soup/Stew     Winter     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 13

2 1/2 lb. (2"-thick) cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces
Kosher salt
2 dried guajillo or ancho chiles, seeds removed
1 large onion, sliced into 1/2"-thick rounds
5 garlic cloves, unpeeled
1 tsp. crushed red pepper flakes
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cinnamon
3 Tbsp. vegetable oil, divided
2 Tbsp. tomato paste
1/2 acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges
Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)

Steps:

  • Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
  • Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
  • Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don't worry if they get super dark), 8-10 minutes.
  • Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.
  • Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate.
  • Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)
  • Add squash to pot and push down so it's mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes.
  • Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
  • Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.

Tips:

  • To save time, soak the black beans overnight in cold water instead of for 2 to 4 hours. Just be sure to drain and rinse them well before using.
  • If you don't have a Dutch oven, you can also use a large pot with a tight-fitting lid.
  • Be sure to brown the short ribs well before braising them. This will help to develop their flavor.
  • If you want a thicker sauce, you can mash some of the black beans before adding them to the pot.
  • Serve the short ribs with rice or mashed potatoes and your favorite vegetables.

Conclusion:

This braised chile-spiced short ribs with black beans recipe is a delicious and hearty meal that is perfect for a winter night. The short ribs are fall-off-the-bone tender and the sauce is rich and flavorful. The black beans add a nice touch of sweetness and texture. This dish is sure to be a hit with your family and friends.

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