Coffee-Braised Short Ribs with Ancho Chile
Tender short ribs slow-braised in a flavorful sauce made with coffee, ancho chile, and aromatic vegetables. This hearty dish combines the rich flavors of beef with the depth of coffee and mild heat of chiles.
Ingredients
- •2 tablespoons olive oil
- •5 pounds 1-inch-thick flanken-style short ribs
- •1 large onion
- •1 large red bell pepper
- •1 large jalapeño
- •6 cloves garlic
- •2 tablespoons dark brown sugar
- •1½ tablespoons ancho chile powder
- •2 teaspoons dried oregano
- •1¼ teaspoons ground cumin
- •2 cups strong freshly brewed coffee
- •1 can diced tomatoes in juice
- •1 tablespoon tomato paste
- •¼ cup fresh cilantro
Cooking Instructions
- 1.
Preheat oven to 300°F. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
20 min
- 2.
Add onion, red bell pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté 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 boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
15 min
- 3.
Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)
105 min
- 4.
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
5 min
- 5.
*Available in the spice section of most supermarkets and at Latin markets.