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


  • 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


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.


  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. Why don’t you just copy and past the recipe into Notepad; wipes off the formatting and won’t carry over colors, pictures, etc.

    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.

  3. Simple and delicious. Made as written and really happy about it. Will cook it again for guests.

  4. Really a great receipe. I added fresh charred yellow,red,green bell peppers cut in quaters as well as a few chopped carrots and cremini mushrooms & roasted 1 jalepeno. I made peruvian beans on the side as well as mashed potatos rather than putting the beans with the meat.I also added a bay leaf & 1 whole clove to add depth. The flavor is rich and restaurant quality for sure. Amazing I will make again.

  5. I was watching a tv show on 4/24/2017
    It had a recipe with chic theighs wraped in banna leaves,
    Also braised short ribs
    I can’t find the recipes?
    Does it show the recipes on a later date?
    Or how do i find the recipe?

  6. On the show for June 14th u made bbq black Sea bass can u cook the fish and veggies in the oven I don’t have a bbw

    1. I would use guajillo chile or try New Mexico chiles, also add only half of what the recipe calls for. This might bring the heat down just a bit. Good Luck!

  7. I would like to make this recipe for a dinner party. The recipe sounds delicious and I can prepare it ahead of time, which I really like. A few guests do not like spicy, hot foods. How hot are the short ribs? Should I use fewer chiles or a milder type?
    Thank you.

  8. What might be a good substitute for the ribs? I love fat as much as the next guy, probably more, but beef ribs seem to be very, well, lard-ish.

    1. Hi Daniel, you could use any cut of beef that you like, sometimes I like to use pork shoulder for this recipe as well!

  9. Have made this a couple times several years ago. Major hit both times. Not a fan of white beans, but in this recipe, woo baby, so good. Make it with boneless chuck short ribs, but need a bit of that connective tissue you get with the bones, as it really takes the braise liquid over the top.

    5* on the site, 10s across the board.

  10. Finally made this today and my husband said he could eat this every night! Amazing recipe, so flavorful, and easy. This is a keeper.
    Love Rick’s recipes!

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