Short Ribs Braised in Coffee Ancho Chile Sauce
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
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.
Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons 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.
Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
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.
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).
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.
• 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.
Remove any solidified fat before reheating.
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.
![Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine]()
Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine
Fruit-forward flavors, with soft supple tannins and a long finish.