Coffee-Braised Short Ribs with Ancho Chile
Coffee-Braised Short Ribs with Ancho Chile is a gluten free and dairy free main course. This recipe serves 6. One serving contains 1180 calories, 42g of protein, and 105g of fat. Head to the store and pick up ground cumin, onion, brown sugar, and a few other things to make it today. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
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.
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.)
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
*Available in the spice section of most supermarkets and at Latin markets.