Short Ribs Braised in Coffee Ancho Chile Sauce |
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Prep Time: 40 Minutes Cook Time: 3 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Ingredients:
4 dried ancho chiles, stemmed,seeded,and ribs discarded |
2 cups boiling-hot water |
1 medium onion, quartered |
3 cloves garlic, coarsely chopped |
2 tablespoons finely chopped canned chipotle chiles in adobo, plus |
2 teaspoons adobo sauce |
2 tablespoons pure maple syrup |
1 tablespoon fresh lime juice |
3 teaspoons salt |
6 lbs short rib of beef (or flanken) |
1 teaspoon black pepper |
1 tablespoon vegetable oil |
1/2 cup brewed coffee |
Directions:
1. Preheat oven to 300°F.
2. Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl.
3. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
4. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
5. Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
6. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch.
7. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
8. Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes.
9. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
10. Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours.
11. Skim fat from pan juices and serve with ribs.
12. Cooks' note: Ribs improve in flavor if braised 2 days ahead.
13. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
14. Remove any solidified fat before reheating.
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