Beef Short Ribs with Chilis and Coffee
|4 Ancho chilis; stemmed, seeded, ribs discarded|
|2 cupsWater; boiling|
|1 mediumOnion; quartered|
|3 clovesGarlic; coarsely chopped|
|2 Chipotles, canned in adobo sauce; finely chopped|
|2 teaspoonsAdobo sauce; from can|
|2 tbsMaple syrup; real syrup|
|1 tbsLime juice; fresh|
|6 poundsBeef short ribs|
|1 teaspoonBlack pepper|
|1 tbsVegetable oil|
|1/2 cupBrewed coffee|
Beef Short Ribs with Chilis and Coffee Preparation
Preheat oven to 350.
Soak anchos in boiling water until soft, about 20 minutes, drain into a bowl. Save soak water as long as it does not taste bitter.
Puree anchos with onion, garlic, chipotles, adobo, maple syrup, lime juice and 1 tsp. salt. Make sure all chili skins are ground up well.
Pat ribs dry, sprinkle with pepper and remaining salt. Heat oil in a 12-inch heavy skillet or dutch oven. Brown ribs a few at a time, about 5 minutes for each batch.
Transfer browned beef to a roasting pan large enough to hold a single layer of ribs .
Add chili puree to hot oil. Be very careful as it will sizzle a lot. Reduce heat to medium low and cook, stirring frequently, for 5 minutes.
Add reserved soak water, or 1 1/2 cups water, and coffee, bring to a boil.
Pour liquid over ribs.
Cover roasting pan with foil, tightly, Braise in oven until very tender, usually 3 to 3 1/2 hours.
Remove and plate ris. Skim fat from remaining juice and serve on the side.
For imroved flavor, braise ribs 2 days in advance. Cool completely in roasting pan. Place parchment paper or wax paper directly on ribs and chill.
Remove fat before reheating.
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