Chipotle Braised Short Ribs with Braised Black Beans

This recipe comes straight from Executive Chef Ryan Jaronik's cookbook. His delicious meals can be tatsed at , on 2nd Street between Fifth and Fourth avenues. A variation of this particular dish will be on the menu in a couple of weeks. 

Note: This recipe serves four people, takes one day prep time and takes three hours to cook.

Ingredients for the Short Ribs:

• 2 Tbsp of canola oil
• 4 boneless beef short ribs (each about 1 pound) Ask your butcher for boneless beef short ribs about 1 1/2 to 2 inches thick 
• to taste salt & pepper
• 1 large onion, sliced
• 2 medium carrots, chopped
• 2 stalks of celery, chopped
• 6 cloves of garlic, finely chopped
• 2 cups of dry red wine
• 3 canned chipotle chili peppers in adobo sauce
• 5 sprigs of fresh thyme
• 5 leaves of fresh sage
• 1 can of tomato juice (46 oz)

Directions to Cook the Short Ribs:

Set the oven to 325 degrees. In a large heavy-bottomed saucepan, heat the oil over medium-high heat. Sprinkle the ribs with salt and pepper. Brown the ribs on all sides. Transfer to a plate.

Pour off all but one tablespoon of the fat from the pan. Add the onion, carrot, celery, and garlic. Brown the vegetables, stirring often, for six minutes. Pour in the wine and let it bubble for about five minutes or until the liquid is reduced by a third. 

Stir in the chipotles, thyme, sage and tomato juice. Bring the mixture to a boil. Nestle the ribs in the liquid. Cover the pan and transfer to the oven. 

Cook the ribs for two hours and 45 minutes to three hours, or until the meat is very tender. (If making ahead, cool to room temperature, then refrigerate for up to three days.)

Skim the fat from the cooking liquid. If made ahead, reheat the ribs on top of the stove for 15 minutes.

Ingredients for the Beans: 

• 1 pound of applewood smoked bacon, cut into 3/4-inch pieces
• 5 cloves of garlic, thinly sliced
• 1 pound of dried black beans, soaked overnight and drained
• 10 cups of chicken stock (homemade or canned low sodium variety)
• 6 sprigs of fresh thyme
• ½ Tbsp of canola oil
• 1 medium onion, chopped
• 2 jalapeno peppers, seeded and finely chopped
• 3 tomatoes, coarsely chopped
• To taste salt & pepper

Directions to Cook the Beans:

In a large heavy-bottomed saucepan over medium-high heat, render the bacon, stirring often, or until it is browned.

Pour off all but one tablespoon of fat from the pan. Add the garlic and cook, while stirring, for one minute. Stir in the beans, chicken stock and thyme. Bring to a boil, lower the heat to medium and cover the pan. Simmer for one to one and a half hours, or until the beans are tender. Set a colander over a bowl. Pour the beans into the colander, discard the thyme, and set both beans and cooking liquid aside.

In the pan, heat the oil over medium heat. Add the onion and jalapenos and cook, stirring often, for five minutes, or until the onion is just beginning to brown.

Directions to add the Chipotle Braised Short Ribs with the Braised Black Beans:

Add the tomatoes and one cup of the reserved bean liquid. Bring to a boil and simmer gently for 25 minutes, or until the mixture has broken down (paste consistency).

Stir in the beans, salt and pepper. 

To Serve:

Place a mound of beans in large shallow bowls. Add a short rib to each bowl and top with some sauce. 

Variation:

Chef Ryan likes to hot smoke the ribs and beans over applewood and cherry wood for a rich campfire-cooked flavor.