Ichendorf Milano Decanter.
Drain rice in a fine mesh strainer, and rinse under cold water, stirring with a large spoon, about 45 seconds to stop the cooking; set aside.. Dry Dutch oven with a clean kitchen towel and heat over medium-low.Add oil and swirl to coat bottom of pot in oil.
Add drained parboiled rice and spread it out in an even layer.Using back a spoon, make eight indentations in rice and place 1 tomatillo half into each indentation, cut side up.Spoon beans with their liquid all over the rice.
Arrange short ribs in an even layer over rice mixture, and spoon chile sauce in an even layer all over.Cover pot with a tight-fitting lid and cook over medium-low until you can hear sauce bubbling in pot (you'll have to put your ear close to the pot), about 15 minutes.
Let rest until rice is tender, about 20 minutes.
Gently stir chile sauce into rice mixture..Arrange them on a baking sheet and bake for 5 to 6 minutes.
Turn the baking sheet around and bake for another 4 to 6 minutes, just until the edges of the cakes look set and have pulled slightly away from the sides of the ramekins but the centers are still slightly liquid; do not overbake..Turn each cake out on a plate and serve immediately.. Notes.
Use high-quality bittersweet chocolate for this recipe, such as Valhrona or Callebaut, available at specialty shops, or Lindt, which can be found in most supermarkets..The batter can be prepared ahead and the unbaked cakes frozen, well wrapped, for a few hours, or as long as overnight.