Beef Short Ribs in Coffee Ancho Chile Sauce
This is slow food at it's finest! The aroma is wonderful on a cold winter day, the ribs will be the icing on the cake.
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Ingredients
Coffee Ancho Chile Sauce
- 2 dried ancho chiles (or New Mexico chiles)
- 1½ cups boiling water
- ½ onion, cut in 4
- 2 garlic cloves, coarsely chopped
- 1 tablespoon pureed canned chipotle chiles in adobo sauce (2-3 chipotle chiles)
- 1 tablespoon maple syrup
- ½ tablespoon lime juice
- ½ teaspoon salt
BEEF SHORT RIBS
- 3 lbs beef short ribs
- salt and pepper
- ½ tablespoon vegetable oil
- ½ cup brewed coffee
- reserved chile soaking liquid
Instructions
Coffee Ancho Chile Sauce
- Pour boiling water over ancho chiles. Let soak until soft, about 20 minutes.
- Remove chile from water. When cool enough to handle remove stem and seeds, discard. Set chiles aside. Reserve soaking liquid.
- In a blender or food processor puree ancho chiles, onion, garlic, chipotle chile puree, maple syrup, lime juice and salt. Set aside.
Beef Short Ribs
- Preheat oven to 350°F.
- Generously 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 they are browned transfer them to a single layer in a large roasting pan.
- When all ribs are browned add chile mixture and reduce heat to low. Cook stirring occasionally for 5 minutes.
- Add reserved soaking liquid and coffee. Stir to combine and pour over ribs.
- Cover roasting pan tightly with foil. Cook in preheated oven for 3-3½ hours until the meat is fork tender.
- Skim some of the fat from pan juices if desired. Serve ribs with sauce.
Notes
Chipotle chiles are canned, smoked jalapeños so of course they're amazing! Learn more about using them in this post, Chipotle Chiles in Adobo Sauce vs Chipotle Chile Powder. I puree the whole can as soon as I open it and use them by the teaspoon.