- Special Pricing
Deviled Short Ribs with Drunken Beans
- Active Time 20m
- Total Time 5h 5m
Short ribs, cut into 2-inch lengths, are a mouthwatering delicacy when cooked perfectly. If you enjoy spicy, complex, rich flavors, then this is the dish for you!
- For Marinade:
- 3/4 cup olive oil
- 4 tablespoons freshly squeezed lime juice
- 1/4 cup Dijon mustard
- 1 1/2 tablespoons hot pure red chili powder
- 1 1/2 tablespoons brown sugar
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground allspice
- For Ribs:
- 4 pounds bone-in beef short ribs, trimmed and cut into 2-inch lengths
- For Beans:
- 1 cup dried pinto beans, soaked overnight and drained
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 2 jalapeno chilies, seeded and minced
- 4 Roma tomatoes, diced
- 1/2 bottle dark beer (such as Negro Modelo)
- 1/4 teaspoon salt
FOR MARINADE: Mix all the ingredients together in a mixing bowl, stirring until all the sugar dissolves. Add the ribs and marinate for 6 to 8 hours, or at least 3 hours, turning occasionally.
FOR BEANS: Rinse the drained beans under cold running water and transfer to a saucepan, covering with 2 to 3 inches of water, Bring to a boil, reduce the heat to a simmer and cook for 1 2/3 to 2 hours, or until only just tender. Add more water as necessary to keep the beans covered while cooking. Drain and reserve the beans. Heat the olive oil in a large saute pan and cook the onion, garlic and chilies for 5 minutes. Add the beans, tomatoes, beer and salt, stir well, and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes, until just a little liquid remains.
FOR RIBS: While the beans are cooking, preheat the oven to 450 degrees F. Remove the ribs from the marinade, reserving the marinade, and place the ribs on a rack in a roasting pan lined with foil. Roast for 25 minutes, and then reduce the oven temperature to 350 degrees F. Transfer the ribs to a clean roasting pan and add the marinade. Cover and cook for 1 hour longer, or until completely tender. Remove the ribs and keep warm.
FOR SAUCE: Scoop off the fat from the surface of the roasting pan and add the stock (mix the cornstarch or flour with 2 tablespoons of the stock in a cup first if you wish the sauce to have a thicker consistency).
Serve the short ribs with the sauce and beans. Garnish the beans with cilantro.
WINE RECOMMENDATION: A zesty Pinot Noir from the West Coast or a regional Burgundy to complement the richness of this dish.
HELPFUL TIP: Finish the ribs on the grill for 5 to 10 minutes to give them an irresistible smoky flavor.
Tip: missing the stock amount from ingredient list for the sauce
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
1322 calories; 93g total fat; 268mg cholesterol; 2066mg sodium; 26g carbohydrates; 4g fiber; 91g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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