Entrees/

Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer

Costillas de Res Guisadas con Chile de Arbol, Alubias, Hongos y Cerveza
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 8
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Ingredients

  • 8 arbol chiles
  • 2tablespoons olive or vegetable oil
  • 4pounds (8 good-size pieces) bone in beef short ribs
  • Salt and freshly ground black pepper,
  • 1large white onion, cut into 1/2-inch pieces
  • 8ounces full flavored mushrooms (think shiitakes here), stemmed and quartered
  • 2cups full-flavored beer (I like Negra Modelo)
  • 2cups beef broth
  • 1 head garlic, cut in half across the center
  • 3sprigs fresh thyme
  • 114.5-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 4cups white beans (homemade or canned - you'll need three 15-ounce cans), drained

Instructions

Turn on the oven to 325 degrees. Break the stems off the chiles, then roll them between your fingers to loosen the seeds. Break the chiles in half and shake out all the seeds that come out easily. Set a large (7- to 8-quart) Dutch oven over medium-high heat. When the pan is hot, pour in the oil. Add the chiles and stir for 10 to 15 seconds, until they are noticeably darker and aromatic. Remove to a small plate, draining as much oil as possible back into the pan. Generously sprinkle the meat on all sides with salt and pepper. Lay the short ribs in the pan and brown them, turning frequently, until they're a rich golden brown on all sides, about 4 minutes total. Remove to a rimmed baking sheet.

Add the onion to the pan and cook, stirring regularly, until golden, about 7 minutes, then stir in the mushrooms and cook another couple of minutes. Add the beer, broth, garlic, thyme, tomatoes, beans, toasted chiles, 1 1/2 teaspoons salt and a generous 1/2 teaspoon black pepper.
Return the short ribs (and any juices that have collected around them) to the pan, nestling them into the liquid. Set the lid in place and bake for about 2 1/2 hours, until the short ribs are fork tender.

Carefully remove the short ribs to a deep serving platter. Discard the garlic and thyme sprigs from the braising liquid. Using a slotted spoon, spoon the beans around the short ribs. Taste the sauce mixture and season with additional salt if you think necessary. Then ladle the sauce mixture over the ribs and beans. You’re ready to serve.

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Comments

  1. I want to download your wonderful recipes but I do not to waste my ink on the pics attached. Pretty but not necessary. Could you please set an option for just the ingredients and instructions. Thank You.

    1. Absolutely! I’d dice them and microwave them and add them at the end since we do not have a tested cooking time on raw potatoes and the white beans are already cooked. Enjoy!

  2. This is a really great recipe. We make it a little healthier and less expensive by reducing the meat by half, compensating with an additional cup of beans and some dried mushrooms. We also find that we like a tablespoon of chile powder added to the mix.

    Also, I accidentally rated this as 3 stars, but really I think it is a 4 or 5 star meal. We make it 2 or 3 times every winter.

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