A plate of gluten free Braised Beef Short Ribs in Coffee Ancho Chile Sauce

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Succulent Braised Beef Short Ribs cooked in a sauce made of coffee and ancho chiles is a perfect winter dish.

Many people believe Alberta has the best beef in the world and I’d have to agree. I live here so it’s easy to buy but you’ll have to try it yourself if you want to weigh in on the debate.

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Slow Food – Beef Short Ribs

When February rolls around I remember beef short ribs. They are larger and meatier than the usual pork ribs and are perfect for braising. The process of braising is slow cooking meat covered in sauce over low heat for many hours. This method transforms tough cuts of meat into tender morsels.

This is slow food. This is Saturday afternoon slow food that will fill your house with the warmth and aroma of some of the best beef in the world. The anticipation of succulent, fork tender, fall-off-the-bone beef in a tasty sauce with strong coffee and pureed ancho chiles…now that is worth waiting for.

Chile Know How for Braised Beef Short Ribs

With over a thousand varieties of chiles there’s lots of room for confusion. An ancho chile is a dried poblano chile. Dried chiles aren’t too hard to find. Try a local can be Latin American or Mexican specialty shops or even a well stocked grocery store. Of course you can also buy them online.

In this sauce the ancho chiles impart a rich, slightly smoky taste. The chipotle chiles add just the right amount of heat with a little more smoke. Combined with coffee, a little maple syrup…this recipe is worth making for anyone or even no one…but if you want to showcase Canadian beef this recipe will do a fabulous job of that.

If you try these braised beef short ribs let me know how they turned out in the comments below. And do you know where your beef came from?


More Recipes – Ribs

Ingredients

SAUCE
2 dried ancho chiles or New Mexico chiles
1½ cups boiling water
½ onion, quartered
2 garlic cloves, coarsely chopped
1 Tbsp finely chopped canned chipotle chiles in adobo sauce
1 Tbsp maple syrup
½ Tbsp lime juice
½ tsp salt
RIBS
3 lb beef short ribs
salt and pepper
½ Tbsp vegetable oil
½ cup brewed coffee
reserved chile soaking liquid

Directions

1
SAUCE
2
Pour boiling water over ancho chiles. Let soak for 20 minutes until soft. Remove chile from water and pull stem away from the chile. Discard stem and seeds. Set chile aside.
3
Reserve soaking liquid for sauce.
4
In a blender or food processor purée ancho chiles, onion, garlic, chipotles with sauce, maple syrup, lime juice and salt. Set aside.
5
RIBS
6
Preheat oven to 350°F.
7
Sprinkle ribs with salt and pepper. Heat oil in pan with high sides over medium-high heat. Brown ribs in batches, turning as needed. As you remove them place ribs into a large roasting pan in a single layer.
8
Pour purée chile mixture into the hot pan and cook over low heat stirring for 5 minutes.
9
Add reserved chile soaking liquid and coffee. Stir to combine and pour over ribs.
10
Cover roasting pan tightly with foil and cook in preheated oven for 3-3½ hours until the meat is fork tender.
11
Skim fat from pan juice if desired. Serve ribs with sauce.

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Ingredients

Directions

  • SAUCE
  • 2 dried ancho chiles or New Mexico chiles
  • 1½ cups boiling water
  • ½ onion, quartered
  • 2 garlic cloves, coarsely chopped
  • 1 Tbsp finely chopped canned chipotle chiles in adobo sauce
  • 1 Tbsp maple syrup
  • ½ Tbsp lime juice
  • ½ tsp salt
  • RIBS
  • 3 lb beef short ribs
  • salt and pepper
  • ½ Tbsp vegetable oil
  • ½ cup brewed coffee
  • reserved chile soaking liquid
  1. SAUCE
  2. Pour boiling water over ancho chiles. Let soak for 20 minutes until soft. Remove chile from water and pull stem away from the chile. Discard stem and seeds. Set chile aside.
  3. Reserve soaking liquid for sauce.
  4. In a blender or food processor purée ancho chiles, onion, garlic, chipotles with sauce, maple syrup, lime juice and salt. Set aside.
  5. RIBS
  6. Preheat oven to 350°F.
  7. Sprinkle ribs with salt and pepper. Heat oil in pan with high sides over medium-high heat. Brown ribs in batches, turning as needed. As you remove them place ribs into a large roasting pan in a single layer.
  8. Pour purée chile mixture into the hot pan and cook over low heat stirring for 5 minutes.
  9. Add reserved chile soaking liquid and coffee. Stir to combine and pour over ribs.
  10. Cover roasting pan tightly with foil and cook in preheated oven for 3-3½ hours until the meat is fork tender.
  11. Skim fat from pan juice if desired. Serve ribs with sauce.