Beer-Braised Shortribs with White Beans and Arbol Chiles

Click here for a PDF of this recipe without photos.

I love braised beef (both cooking and eating) of just about every variety.  I think of most of these preparations as cold-weather dishes, but the flavors of this Rick Bayless recipe seem perfect for summer.  You should have no problem finding dried Arbol chiles (either at the grocery store or a Mexican market); I definitely recommend doing so (though I DO NOT recommend eating them).

Adapted from Rick Bayless’ Fiesta at Rick’s

  • 4 lbs bone-in shortribs (or, if you prefer, you can substitute boneless shortribs)
  • Salt and pepper
  • 8 dried Arbol chiles
  • Olive oil
  • 1 large white onion, diced
  • 8 oz fresh shitake mushrooms, sliced
  • 2 cups beef stock
  • 2 cups beer
  • 1 head of garlic, cut in half through the equator
  • 3 sprigs of thyme
  • 1 15-oz can fire roasted tomatoes (including liquid)
  • 4 cups (or three cans) cooked white beans

Season the meat on all sides with salt and pepper.  Heat some oil in a large dutch oven over medium-high heat.  Brown the meat on all sides, working in batches so you don’t crowd the pan.

Remove to a plate.

Pull the stems off the chiles, then break each one in half.  Roll between your fingers to remove as many of the seeds as possible.  Place the chiles in the oil and toast for about a minute, stirring constantly.  Remove to a plate.

Add the diced onion to the pan and cook for about 7 minutes, stirring occasionally to help separate the fond from the bottom of the pan.

When the onions are soft and brown, add the mushrooms.  Cook for about 2 minutes.  Add the stock, beer, garlic, thyme, tomatoes, beans, toasted chiles, and the beef (including any liquid that collected on the plate).

Stir to mix, then cover with a parchment lid.

Place in a 325 degree oven until the ribs are very tender, 2.5 – 3 hours.  Remove the parchment lid and discard.  Remove the ribs from the pan and place on a platter.  Using a slotted spoon, remove the beans and mushrooms from the broth and spoon around the beef.  Make sure to discard any of the toasted Arbol chiles that are on the serving platter.  Spoon some of the broth over the platter and serve.

3 Responses to “Beer-Braised Shortribs with White Beans and Arbol Chiles”


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