Description
Tender, spice-rubbed short ribs slow-cooked with pinto beans make a hearty, flavor-packed dish perfect for piling into warm tortillas with your favorite garnishes.
Ingredients
Scale
For the spice rub marinade:
- 1 tbsp ancho chile powder
- ¾ tsp cayenne (chile de arbol) powder
- ½ tsp ground coriander
- ½ tbsp ground cumin
- ½ tsp oregano
- ½ tbsp garlic powder
- ½ tbsp sugar
- 1 tsp salt
For the beef and beans:
- 2–2.5 lb bone-in beef short ribs, cut into 5–6 pieces
- 1 ½ tbsp olive oil
- 2 cups cooked pinto beans (see “master recipe”)
- ½ cup bean cooking liquid
For garnish:
- Chopped radishes
- Chopped avocado
- Diced tomatoes
- Crumbled cotija cheese
- Sour cream
- Chopped cilantro
- Warm corn tortillas
Instructions
- In a small bowl mix together the ancho chile, cayenne, coriander, cumin, oregano, garlic powder, sugar, and salt.
- Rub the marinade into the ribs, covering all the sides thoroughly. Place in a container or resealable bag and refrigerate overnight.
- The next day, take the ribs out of the refrigerator and allow to come to room temperature. Heat a frying pan over medium-high heat, add the olive oil and sear the ribs on all sides being careful not to let the spice mix burn.
- Place the seared ribs in a slow cooker, add a cup of water, and cook until the meat is tender and falling off the bone, about 4 or more hours.
- Take the meat out of the slow cooker, remove the bones and fat, shred the meat, and set aside. Pour the cooking juices into a glass measuring cup and refrigerate to allow the fat to solidify on the top. Discard the fat and place the remaining juices back in the slow cooker along with the shredded meat, the beans, and bean cooking liquid.
- Heat until warm and season with salt as needed. Serve with your choice of garnishes.