I made these a few months ago and came very close to never ever posting them, for fear that you would take one look at the photos of the finished product and wretch in complete revulsion. 

Are you still here after that lovely introduction?

Picture, if you will, a bed black beans, allowed to cook long enough to be a touch more than tender, which means that they have also lost their shiny luster and are looking a little rough and brown. On top of that, picture a mound of tender brown meat, completely detached from the bone, cloaked in a lighter brown sauce and literally melting before your eyes.

A food stylist would have added a nice sprig of something green to spruce up the vignette. Any dolt with a camera would have advised me to have a steadier hand or at least check the screen on the back of the camera to confirm that the shot had come out OK. 

I did neither one of these things, and ended up with a photo of the finished short ribs that my boss might describe as “something that looks like the dog’s breakfast”. And come to think of it… he’d be spot on.

Which is totally unfair, because my poor photography skills should not be allowed to detract from such a beautiful recipe. The amazing sauce, which features the smoky flavor of chipotles combined with the subtle sweetness of ancho chilies and molasses, is drool inducing as it cooks, filling the kitchen with garlic-y, bacon-y aromas. These flavors are the perfect compliment to the beef, which will be so tender that you could eat it with a spoon by the time it’s done.

I liked the beans in theory, but in the end, they were protein overkill, and next to the superstar- the short ribs – they seemed like a bland afterthought. Next time I’ll skip the beans entirely and opt for some Spanish rice or even just a green salad instead. Oh, and it might help if I held the camera still, next time. Don’t hold it against the recipe. I’ll leave you here to meditate on the gorgeous sauce instead.

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Braised Chile-Spiced Short Ribs with Black Beans
Adapted from Gourmet, February 2009

For beans:

1 pound dried black beans (about 2 1/4 cups)

8 cups water

1 Turkish or 1/2 California bay leaf

For short ribs:

1 1/4 ounces dried ancho chiles (3 to 4 medium)

2 cups boiling-hot water

1 medium onion, chopped

1/4 cup red wine vinegar (this was my idea, and I’d do it again)

3 garlic cloves, coarsely chopped

2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce

2 tablespoons tomato paste

2 tablespoons molasses (not robust or blackstrap)

1 teaspoon cumin seeds

3 whole cloves

2 1/3 cups cold water, divided

5 pounds beef short ribs

1 tablespoon vegetable oil

1/4 pound sliced bacon, chopped

1 (3-inch) cinnamon stick

Accompaniments: chopped white or red onion; chopped cilantro

Quick-soak beans: 
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.

Make chile purée: 
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, vinegar, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.

Braise short ribs:
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.

Cook beans while ribs braise: 
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.