Ingredients
- 1 15 ounce can beef broth
- 1 15 ounce can black beans, rinsed and drained
- 1 8 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 2 carrots, chopped
- ½ teaspoon hot chili powder
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon cumin
- 12 ounces porter/dark beer
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- ½ teaspoon oregano
- salt & pepper
- 2.5 pounds boneless short ribs
- 1 tablespoon tomato paste
- 2 teaspoons dark unsweetened cocoa powder
- 1 large yellow onion, chopped
Ready In 250 Minutes
Servings: 6
Cooking Instructions
Step 1
- Season ribs generously with salt and pepper.
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Step 2
- Heat the olive oil over medium-high heat in a large dutch oven.
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Step 3
- Add the meat and brown on all sides.
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Step 4
- Remove the meat from the pot, place on a dish and set aside.
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Step 5
- Add the carrots and onion and saute for about 5 minutes until softened.
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- Length: 5 minutes
Step 6
- Add the garlic and jalapeno and saute for another minute until fragrant.
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Step 7
- Add the tomato paste, cumin, chili powder, oregano, cocoa powder and chipotle peppers, mix everything together and cook for 1 minute.
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- Length: 1 minutes
Step 8
- Add the beer, the diced tomatoes with their juices, the tomato sauce and the beef broth. Stir to combine.Return the ribs to the pot. They should be just covered by the liquid.Bring to a boil, cover and transfer to a 325 degree oven.Cook for 2.5-3 hours until the meat is tender.
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- Length: 180 minutes
Step 9
- Remove the pot from the oven, remove the meat from the pot to a cutting board and shred using two forks.Return the shredded meat to the pot and simmer uncovered for another hour, stirring occasionally until thickened and the liquid has reduced a bit.
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Step 10
- Add the beans, stir until warmed through then serve.
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