Chili Short Ribs and Beans |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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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.) 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:
1. Trim fat off rib. Rub in chili, thyme, salt and pepper. Brown onion and garlic lightly in oil.
2. Put meat on onions, and bake 20 minutes in 350 deg oven.
3. Turn meat and bake 20 minutes more.
4. Add wine.
5. 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).
6. Serve with rice.
7. May be made ahead and refrigerated. It actually tastes better after a day or two.
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