Short Ribs Braised in Coffee Ancho Chile Sauce

Name: Short Ribs Braised in Coffee Ancho Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps finely chopped canned chipotle chilesin adobo plus 2 teaspoons adobo sauce; 4 dried ancho chiles, stemmed, seeded, and ribs discarded; 3 kilograms beef short ribs orflanken; 1 teaspoon black pepper; 118 milliliters brewed coffee; 3 garlic cloves, coarsely chopped; 1 Tbsp fresh lime juice; 2 Tbsps pure maple syrup; 1 medium onion, quartered; 3 teaspoons salt; 1 Tbsp vegetable oil; 473 milliliters boiling-hot water

Short Ribs Braised in Coffee Ancho Chile Sauce might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 1426 calories, 51g of protein, and 125g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up chipotle chilesin adobo plus 2 teaspoons adobo sauce, salt, boiling-hot water, and a few other things to make it today. To use up the coffee you could follow this main course with the Coffee Coconut Ice Cream as a dessert. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.

Ingredients you will need

Ancho Chili Pepper

Water

Equipment you will use

Colander

Bowl

Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.

Ingredients you will need

Ancho Chili Pepper

Maple Syrup

Lime Juice

Chipotle Chiles

Garlic

Onion

Sauce

Salt

Equipment you will use

Blender

Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.

Ingredients you will need

Pepper

Ribs

Salt

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.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Frying Pan

Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.

Ingredients you will need

Ribs

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Chili Pepper

Equipment you will use

Frying Pan

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).

Ingredients you will need

Coffee

Chili Pepper

Water

Meat

Ribs

Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.

Ingredients you will need

Ribs

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

• Ribs improve in flavor if braised 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.

Ingredients you will need

Ribs

Equipment you will use

Baking Paper

Roasting Pan

Wax Paper

Aluminum Foil

Remove any solidified fat before reheating.

Equipment

Ingredients

Servings:

2Tbsps

finely chopped canned chipotle chilesin adobo plus 2 teaspoons adobo sauce 4

dried ancho chiles, stemmed, seeded, and ribs discarded 3kilograms

beef short ribs orflanken 1teaspoon

black pepper 118milliliters

brewed coffee 3

garlic cloves, coarsely chopped 1Tbsp

fresh lime juice 2Tbsps

pure maple syrup 1medium

onion, quartered 3teaspoons

salt 1Tbsp

vegetable oil 473milliliters

boiling-hot water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.