Braised Chilli-Spiced Short Ribs with Black Beans

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

تنزيل
تنزيل
تم تنزيل ملف PDF للمقالة
مشاركة
مشاركة
تم نسخ رابط المقال إلى الحافظة
Language
Language
نقاش
نسخة صوتية
أضف إلى المصادر المفضلة على جوجل

This slow-cooked beef recipe offers a deep, complex flavour profile by pairing tender short ribs with a smoky ancho and chipotle chilli sauce. As a high-protein dish, it relies on the low and slow braising method to transform the beef until it is meltingly tender, while the earthy black beans provide a delicious, fibre-rich accompaniment that soaks up the savoury juices. The addition of molasses and cinnamon adds a subtle warmth that perfectly balances the heat from the chillies.

Ideal for a weekend kitchen project or a comforting family dinner, this homemade meal brings a touch of Mexican-inspired flair to your table. The dish is naturally satisfying and can be prepared ahead of time, as the flavours often improve after a day in the fridge. Serve it simply with some fresh coriander and finely chopped onion to provide a bright, crisp contrast to the rich, slow-cooked meat.

Ingredients for Braised Chilli-Spiced Short Ribs with Black Beans

450g dried black beans (about 550ml )
1925 مل ماء
1 ورقة غار تركية أو 1/2 ورقة غار كاليفورنيا
35g dried ancho chillies (3 to 4 medium)
475 مل ماء مغلي
1 بصلة متوسطة، مفرومة
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
2 ملاعق كبيرة من معجون الطماطم
2 tablespoons molasses (not robust or blackstrap)
1 ملعقة صغيرة من بذور الكمون
3 whole cloves
550ml cold water, divided
2.3kg beef short ribs
1 ملعقة طعام زيت نباتي
110g sliced bacon, chopped
1 (3-inch) cinnamon stick
Accompaniments: chopped white or red onion
chopped coriander

How to make Braised Chilli-Spiced Short Ribs with Black 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.

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, molasses, cumin, cloves, 80ml water, and 1 teaspoon salt.

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 177°C with rack in middle.

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

Stir chilli purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chilli-soaking liquid, remaining 475ml 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.

Drain beans, then return to pot and add fresh water (1925ml ), bay leaf, and 1/2 teaspoons 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.