Ingredients
For Beans:
For Short Ribs:
Directions
Quick-Soak Beans:
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 cook for 2 minutes, then remove from heat and let stand, covered, for 1 hour.
Make Chile Purée:
3. Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
4. Soak anchos in boiling water until softened, about 20 minutes. Transfer the anchos to a blender, reserving the soaking liquid.
5. Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.
Braise Short Ribs:
6. Pat the ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total). Heat oil in a wide 6- to 8-quart heavy pot over medium-high heat until it shimmers. Brown the ribs in batches, about 6 minutes per batch. Transfer the ribs as they are browned to a platter. Discard the fat from the pot.
7. Preheat oven to 350°F with rack in middle.
8. Cook bacon in a pot over medium heat until browned, then transfer it to a platter with a slotted spoon.
9. Stir the chile purée into the fat in the pot (it may spatter). Cook, stirring frequently, for 6 minutes. Stir in the reserved chile-soaking liquid, the remaining 2 cups water, and the cinnamon stick, and bring to a boil. Return the ribs and bacon to the pot and braise, covered, in the oven until the ribs are very tender, 3 to 3 1/4 hours. Skim the fat from the sauce.
Cook Beans while Ribs Braise:
10. Drain the beans, then return them to the pot and add fresh water (8 cups), a bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 1 1/4 to 2 hours (depending on the beans’ age). Drain just before serving.
11. Serve short ribs with beans.
•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.