Rick Bayless' Short Ribs with Arbol Chilies, Beans, Mushrooms and Beer Recipe

Looking for an easy Rick Bayless' Short Ribs with Arbol Chilies, Beans, Mushrooms and Beer recipe? Learn how to make Rick Bayless' Short Ribs with Arbol Chilies, Beans, Mushrooms and Beer using healthy ingredients.


Submitted by heidimayer

Makes 8 servings



Perfect choice for Cinco de Mayo.

Recipe Ingredients for Rick Bayless' Short Ribs with Arbol Chilies, Beans, Mushrooms and Beer

8 chilies
2 tablespoons vegetable oil
4 pounds beef short ribs, bone-in
1 large white onion, cut into 1/2-inch pieces
8 ounces mushrooms (think shiitakes here), stemmed and quartered
2 cups beer (I like Bohemia)
2 cups beef broth
15 garlic cloves, cut in half across the center
3 fresh thyme
15 ounces diced canned tomatoes in juice (preferably fire-roasted)
4 cups cooked beans (homemade or canned - you'll need three 15-ounce cans), drained

Recipe Directions for Rick Bayless' Short Ribs with Arbol Chilies, Beans, Mushrooms and Beer

  1. Toast the chiles and brown the meat. Turn on the oven to 325 degrees. Break the stems off the chiles, then roll them between your fingers to loosen the seeds. Break the chiles in half and shake out all the seeds that come out easily. Set a large (7- to 8-quart) Dutch oven over medium-high heat. When the pan is hot, pour in the oil. Add the chiles and stir for 10 to 15 seconds, until they are noticeably darker and aromatic. Remove to a small plate, draining as much oil as possible back into the pan. Generously sprinkle the meat on all sides with salt and pepper. Lay the short ribs in the pan and brown them, turning frequently, until they're a rich golden brown on all sides, about 4 minutes total. Remove to a rimmed baking sheet.

  2. Flavor and braise the short ribs. Add the onion to the pan and cook, stirring regularly, until golden, about 7 minutes, then stir in the mushrooms and cook another couple of minutes. Add the beer, broth, garlic, thyme, tomatoes, beans, toasted chiles, 1 1/2 teaspoons salt and a generous 1/2 teaspoon black pepper.

  3. Return the short ribs (and any juices that have collected around them) to the pan, nestling them into the liquid. Set the lid in place and bake for about 2 1/2 hours, until the short ribs are fork tender.

  4. Carefully remove the short ribs to a deep serving platter. Discard the garlic and thyme sprigs from the braising liquid. Using a slotted spoon, spoon the beans around the short ribs. Taste the sauce mixture and season with additional salt if you think necessary. Then ladle the sauce mixture over the ribs and beans. You?re ready to serve.

Categories

Main Dish

Nutrition Facts
Serving Size 510.5g
! Some items from this recipe could not be found or sized. This estimate is incomplete.
Amount Per Serving
Calories
582
Calories from Fat
220
% Daily Value*
Total Fat
24.4g
38%
Saturated Fat
8.6g
43%
Trans Fat
0.0g
Cholesterol
206mg
69%
Sodium
342mg
14%
Potassium
1146mg
33%
Total Carbohydrates
13.3g
4%
Dietary Fiber
3.0g
12%
Sugars
3.9g
Protein
69.8g
Vitamin A 14% Vitamin C 35%
Calcium 8% Iron 32%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • High in vitamin B6
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in cholesterol
  • Contains alcohol
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