In a large heavy-bottom pot, heat the olive oil over medium-high heat. Season the short ribs with salt, black pepper, and cumin. Once the oil is hot, sear the ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

Sautéing Aromatics

In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and chopped pasilla chiles, cooking for an additional 2 minutes.

Braising

Return the seared short ribs to the pot. Add the beef broth and bay leaves. Bring to a simmer, cover, and reduce heat to low. Braise for about 3 hours, or until the meat is fork-tender.

Cooking the Black Beans

Sautéing

In a saucepan, heat olive oil over medium heat. Add diced onion and cook until soft, about 4 minutes. Add minced garlic, cumin, salt, and black pepper, and sauté for another minute.

Cooking Beans

Add the soaked black beans to the saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 1 hour or until tender. Add more water if necessary.

Preparing Chiles Toreados

Cooking Chiles

In a small skillet, heat olive oil over medium heat. Add the serrano chiles and cook until blistered on all sides, about 5-7 minutes. Remove from heat.

Braised Onions

Cooking Onions

In a separate pan, heat olive oil over medium heat. Add sliced onions, salt, and pepper. Cook until caramelized and soft, about 15-20 minutes.