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I'm giving this 5 stars because DH went nuts over this dish. I thought it OK but it didn't "wow" me. I substituted a 14 ounce can of beef broth for the "ancho chili soaking water" (at the price of beef ribs I wasn't about to take a chance that the water would be bitter). The second time I made this dish I also added some country style boneless ribs which is simply chuck roast cut in 1" wide strips. I brown the ribs very well in order to try and cook out as much fat as possible then drain off all extra fat. I also like to refrigerate the whole pot and then skim off as much congealed fat as possible. The way DH likes this I'm sure it will be a regular in our house.

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Luby Luby Luby April 28, 2009

Paula, We thought this recipe was missing something. We've had this dish at Cafe Annie's in Houston where the Chef makes it with Filet, Yum! I also have made Mark Bittman's similar recipe with short ribs. Your recipe is missing something and that could be either beer or wine and a cup or so of a rich stock. Interesting and fun recipe to play around with, thanks for posting.

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Trinkets July 11, 2008

This was excellent! I had to cut the recipe in half (6 lbs. is way too much for two people!) and messed up with my maple syrup quantity in the process, but it turned out fine. I used boneless beef ribs, and the sauce evaporated just enough to create a thick coating for the ribs. The flavor is rich and complex, and the meat is fork tender. This one's a keeper - thanks Paula!

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Chilicat June 22, 2007

The meat was very tender and the sauce has a deep, smoky flavor to it that is not too spicy. I really enjoyed these.

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*Shelly* December 12, 2004

This is a keeper! Wonderful, complex flavor with just the right amount of heat. Love the depth from the coffee. Short ribs were outrageously expensive at my grocer, so I used a chuck roast instead. Served with tortillas, cilantro-lime rice, and sliced avocados.

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Tracy K January 26, 2004

I have actually made this recipe twice from Epicurious. I made it once with short ribs and once with flanken ribs. I like the flanken better! It only took 1 1/2 hours at 325 degrees. The meat was so tender and flavorful, not too spicy! The next time I'll add extra chipotle!

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Grace Lynn January 07, 2004

Very good short ribs. I wonder if it is possible to also make these in a crockpot. Thanks for sharing.

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ellie_ August 31, 2003
Short Ribs Braised in Coffee Ancho Chile Sauce