Grill-Braised Short Ribs With Arbol Chiles, White Beans, Mushrooms And Beer

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Rick Bayless


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4 pounds (8 good-size pieces) bone-in beef short ribs

8 dried arbol chiles

2 tablespoons olive or vegetable oil

Salt and black pepper, preferably freshly ground

1 large white onion, cut into 1/2-inch pieces

8 ounces full-flavored mushrooms (think wild ones here, or maybe shiitakes), stemmed and quartered

2 cups full-flavored beer (I like Bohemia)

2 cups beef broth

1 head of garlic, cut in half across the center

3 sprigs fresh thyme

One 15-ounce can diced tomatoes in juice (preferably fire-roasted)

4 cups cooked white beans (homemade or canned—you'll need 3 15-ounce cans), drained

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