Chili Short Ribs and Beans
"This is an Americanized version of the Jewish dish "flanken (shoartribs) and lima beans" that was a staple in my growing up years. It is inexpensive and easy to make. The meat should be cooked until it falls off the bone. Meat stewed to this point is called "tserkukt" in Yiddish (the now-dead language of European Jews.)"
- Ready In:
- 3hrs 20mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 5 lbs beef short ribs
- 1 teaspoon thyme
- 3 tablespoons chili powder
- salt
- pepper
- 2 tablespoons oil for browning onions
- 3 large onions, thinly sliced
- 2 garlic cloves
- 2 cups red wine
- 2 (16 ounce) cans kidney beans
- 4 cups cooked hot rice, for serving
directions
- Trim fat off rib. Rub in chili, thyme, salt and pepper. Brown onion and garlic lightly in oil.
- Put meat on onions, and bake 20 minutes in 350 deg oven.
- Turn meat and bake 20 minutes more.
- Add wine.
- Bake for one hour. Turn meat and bake some more until meat is brown on both sides. Add kidney beans and bake about 1/2 hour or until meat is falling off bones (tserkukt).
- Serve with rice.
- May be made ahead and refrigerated. It actually tastes better after a day or two.
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RECIPE SUBMITTED BY
I'm a retired college professor whose main domestic skill has always been cooking and baking. However, I've given up doing recipes that take all day to prepare, like blanket de veau and a genuine paella.
We love restaurants like Providence's New Rivers with its inventive seasonings on local and organically grown foods, served with elegance by white aproned waiters, and authentic Thai food from Sawadee, which doesn't drown the food in sauces so that you have to go digging for it.
My kids love my ginger brisket, flourless chocolate cake, and Portuguese Sweet Bread almond filled rolls. My friends ooh and aah over whatever I give them, but I ooh and aah over theirs as well.
