Braised short ribs with arbol chiles, mushrooms, white beans and beer

Heat a pan over medium heat and turn the oven on to 325F.

Tear the stems off the arbol chiles and roll them between the fingers to dislodge the seeds.

Coat the bottom of the pan with oil and stir the chiles in it 10 to 15 seconds until aromatic; remove.

Salt the short ribs and brown them in the hot oil, salting again, turning until rich golden brown all over.

Stem the shiitakes and quarter the caps; cut the onion in half-inch pieces.

Brown the onion in the pot, then add the mushrooms and cook a couple of minutes.

Drain the canned white beans in a sieve and add them with the fire-roasted tomatoes and their juice.

Add about two cups of beef broth, a bottle of beer, salt and pepper and stir; add the toasted chiles whole, fresh thyme, a halved head of garlic and the browned short ribs.

Bake a couple of hours until the ribs are completely tender.

Serve topped with a little frisee and watercress salad.