Active Time

　　40 min

　　Total Time

　　3 3/4 hr

　　Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace and complement the chile purée.

　　

Ingredients

Makes 6 servings

　　

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

　　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:

Step 1

Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.

　　

Step 2

Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.

　　

Make chile purée:

Step 3

Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.

　　

Step 4

Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.

　　

Step 5

Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.

　　

Braise short ribs:

Step 6

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.

　　

Step 7

Preheat oven to 350°F with rack in middle.

　　

Step 8

Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.

　　

Step 9

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:

Step 10

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.

　　

Step 11

Serve short ribs with beans.

　　Cooks' notes:

　　•Short ribs can be made 3 days ahead and chilled (covered once cool).

　　•Beans can be cooked 3 days ahead and chilled (do not drain). Reheat before draining.