Coffee Braised Short Ribs With Ancho Chile

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Relish each step of preparing coffee-and chile-braised short ribs; searing a brown crust on the ribs before they bake adds a deep carmelized flavor; sauteing the aromatics( onions, peppers, garlic) in the drippings makes the sauce base really fragant. The ancho chile powder is available in the mexican spice section of most supermarkets and at latin markets.

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Steps

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Preheat oven to 300 degrees.

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Heat oil in heavy large pot over medium-high heat.

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Sprinkle short ribs with salt and pepper.

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Working in batches , add ribs to pot and cook until brown , about 4 minutes each side , transfer to platter.

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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.

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Stir in garlic and saute uncovered 1 minute.

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Add brown sugar , ancho chile powder , oregano , and cumin.

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Stir 15 seconds.

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Stir in coffee , tomatoes with juice , and tomato paste , bring to a boil , scrapping up browned bits.

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Return ribs and any juices to pot.

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Bring to boil.

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Cover and bake until meat is very tender , about 1 hour and 45 minutes.

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Spoon fat from surface of sauce , season to taste with salt and pepper , : transfer ribs to platter , spoon sauce over and sprinkle with chopped cilantro.

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Ingredients

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olive oil, salt and pepper, beef short ribs, onion, red bell pepper, jalapeno, garlic, dark brown sugar, dried ancho chile powder, dried oregano, ground cumin, strong coffee, diced tomatoes with juice, tomato paste, fresh cilantro