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Deviled Short Ribs with Drunken Beans

Source: Beef for All Seasons
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Active Time:  20 Minutes
Total Time:  5 Hours 5 Minutes
  Serves 4
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 chile 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 chiles, 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 chiles for 5 minutes. Add the beans, tomatoes beer, and salt, stir well, and bring to a boil.. Reduce 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.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Short Ribs
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1322
Fat. Total: 93g
Fiber: 4g
Carbohydrates, Total: 26g
Sodium: 2066mg
% Cal. from Fat: 63%
Cholesterol: 268mg
Protein: 91g
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