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2 tablespoons olive oil
5 pounds flanken-style 1" thick short ribs
1 large onion, chopped
1 large red bell pepper, chopped
1 large jalapeno, seeded, finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons ancho chili powder
2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
2 cups strong freshly brewed coffee, not espresso or dark roast
1 14 1/2 oz. can diced tomatoes in juice
1 tablespoon tomato paste
chopped fresh cilantro
Preheat oven to 300 degrees. 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.
Add onion, red bell pepper, and jalapeno to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and saute uncovered 1 minute. Add brown sugar, ancho chili 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.
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
Serves 6.
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Coffee-Braised Short Ribs With Ancho Chili
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Category: Recipes
Prep Time: Cook Time: Total Time:
2 tablespoons olive oil
5 pounds flanken-style 1" thick short ribs
1 large onion, chopped
1 large red bell pepper, chopped
1 large jalapeno, seeded, finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons ancho chili powder
2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
2 cups strong freshly brewed coffee, not espresso or dark roast
1 14 1/2 oz. can diced tomatoes in juice
1 tablespoon tomato paste
chopped fresh cilantro
Preheat oven to 300 degrees. 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.
Add onion, red bell pepper, and jalapeno to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and saute uncovered 1 minute. Add brown sugar, ancho chili 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.
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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