Braised Chile-Spiced Short Ribs with Black Beans

Ingredients

• 2 tablespoons chipotles in adobo plus 1 tablespoon adobo sauce canned finely chopped
• 1.3 ounces ancho chiles dried (3 to 4 medium)
• 0.3 pound bacon sliced chopped
• 5 pounds beef short ribs 
• 1 stick cinnamon (3-inch)
• 1 teaspoon cumin seeds 
• 2.3 cups black beans dried
• 3  garlic cloves coarsely chopped
• 2 tablespoons blackstrap molasses (not robust or blackstrap)
• 1 medium onion chopped
• 6 servings onion; cilantro white red chopped
• 2 tablespoons tomato paste 
• 1  turkish or 
• 1 tablespoon vegetable oil 
• 2 cups boiling-hot water 
• 2.3 cups water cold divided

Equipment

• oven
• pot
• blender
• slotted spoon

Directions

1. Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.
2. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.
3. Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
4. Soak anchos in boiling-hot water until softened, about 20 minutes.
5. Transfer anchos to a blender, reserving soaking liquid.
6. Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.
7. Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total).
8. 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.
9. Transfer as browned to a platter. Discard fat from pot.
10. Preheat oven to 350°F with rack in middle.
11. Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
12. Stir chile purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 cups 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.
13. Drain beans, then return to pot and add fresh water (8 cups), bay leaf, and 1/2 teaspoon 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).
14. Drain just before serving.
15. Serve short ribs with beans.
16. •Short ribs can be made 3 days ahead and chilled (covered once cool).•Beans can be cooked 3 days ahead and chilled (do not drain). Reheat before draining.