Coffee-Braised Short Ribs with Ancho Chile |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons olive oil | 5 pounds 1-inch-thick flanken-style 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 chile 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 ounce can diced tomatoes in juice |
| 1 tablespoon tomato paste | chopped fresh cilantro | |
| 1 | Preheat oven to 300 F. 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. |
| 2 | 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 chile 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. |
| 3 | 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. |
| 4 | Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro. |