Short Ribs Braised In Coffee Ancho Chile Sauce

Name: Short Ribs Braised In Coffee Ancho Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried ancho chiles, stemmed,seeded,and ribs discarded; 2 cups boiling-hot water; 1 medium onion, quartered; 3 cloves garlic, coarsely chopped; 2 tablespoons finely chopped canned chipotle chiles in adobo, plus; 2 teaspoons adobo sauce; 2 tablespoons pure maple syrup; 1 tablespoon fresh lime juice; 3 teaspoons salt; 6 lbs short rib of beef (or flanken); 1 teaspoon black pepper; 1 tablespoon vegetable oil; 1/2 cup brewed coffee

Servings: persons

4 dried ancho chiles, stemmed,seeded,and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 cloves garlic, coarsely chopped
2 tablespoons finely chopped canned chipotle chiles in adobo, plus
2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lbs short rib of beef (or flanken)
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

1
Preheat oven to 300u00b0F.
2
Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl.
3
Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
4
Transfer ancho chiles to a blender and puree with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
5
Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
6
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch.
7
Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
8
Carefully add chile puree to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes.
9
Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
10
Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours.
11
Skim fat from pan juices and serve with ribs.
12
Cooks' note: Ribs improve in flavor if braised 2 days ahead.
13
Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
14
Remove any solidified fat before reheating.

2827

kcal

Calories

239

Fat

Carbs

177

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 dried ancho chiles, stemmed,seeded,and ribs discarded, 2 cups boiling-hot water, 1 medium onion, quartered, 3 cloves garlic, coarsely chopped, and more.

Yes, Short Ribs Braised In Coffee Ancho Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!