Coffee-braised Short Ribs With Ancho Chile
- Ready In:
- 2hrs 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- salt and pepper
- 5 lbs beef short ribs (1-inch-thick flanken-style)
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 1 large jalapeno, seeded,finely chopped
- 6 cloves garlic, chopped
- 2 tablespoons dark brown sugar
- 1 1⁄2 tablespoons dried ancho chile powder
- 2 teaspoons dried oregano
- 1 1⁄4 teaspoons ground cumin
- 2 cups strong coffee (not espresso or dark roast)
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- chopped fresh cilantro (to garnish)
directions
- Preheat oven to 300 degrees.
- Heat oil in heavy large pot (Dutch oven) over medium-high heat; sprinkle short ribs with salt and pepper; working in batches, add ribs to pot and cook until brown, about 4 minutes each side, transfer to platter.
- Add onion, red bell pepper, and jalapeno to drippings in pot, reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes; stir in garlic and saute uncovered 1 minute.
- Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds; stir in coffee, tomatoes with juice, and tomato paste, bring to a boil, scrapping up browned bits;Return ribs and any juices to pot; bring to boil.
- Cover and bake until meat is very tender, about 1 hour and 45 minutes; spoon fat from surface of sauce, season to taste with salt and pepper, (can be prepared 1 day ahead, cool slightly, chill uncovered until cold, then cover and refrigrate, Rewarm, covered, over medium heat before continuing): Transfer ribs to platter, spoon sauce over and sprinkle with chopped cilantro.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California