- 4 pounds (8 good-size pieces) bone-in beef short ribs
- Salt, freshly ground black pepper
- 2 tablespoons olive or vegetable oil
- 1 large white onion, cut into 1/2-inch pieces
- 8 ounces full-flavored mushrooms, stemmed and quartered
- 1/2 cups Negra Modelo beer
- 1 cups beef broth
- 1 jar (16 ounces) Frontera Guajillo Salsa or Frontera Roasted Tomato Salsa
- 4 cups cooked, drained black beans (or 3 cans, 15 ounce each, drained)
- 1 teaspoon cornstarch dissolve in 1 tablespoon water
- Chopped fresh cilantro
- Season short ribs on all sides with salt and pepper. Heat the oil in a stovetop-rated slow cooker liner over medium-high heat.· (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.)· Once the oil is hot, lay the short ribs in the pan in a single uncrowded layer. Cook, turning frequently, until they’re a rich golden brown on all sides, about 4 minutes total. Remove to a slow cooker if using a skillet.
- Add onion to the pan and cook, stirring regularly, until golden, about 7 minutes. Stir in mushrooms and cook 2 minutes. Add beer, broth, salsa, beans, 1 ½ teaspoons salt and a generous ½ teaspoon black pepper to the slow cooker. Slow cook on high until the short ribs are fork tender, 5 to 6 hours.
- Carefully remove the short ribs to a deep serving platter. Using a slotted spoon, spoon the beans around the short ribs. Transfer the cooking liquid to a large saucepan. Stir in dissolved cornstarch over low heat until mixture thickens. Taste and season with additional salt if necessary. Ladle the sauce mixture over the ribs and beans. Serve sprinkled with cilantro.