Short Ribs Braised in Coffee Ancho Chile Sauce

• Ready In: 4 hrs 10 mins
• Serves: 6

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

Directions

1. Preheat oven to 300°F.
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 purée 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 purée 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.