Short Ribs Braised in Coffee Ancho Chile Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chef Robert Del Grande of Cafe Annie, in Houston, serves a fillet of beef with a coffee chile sauce we think the flavor combination also works well with the succulence of short ribs. We recommend serving these ribs over soft polenta. Active time: 40 min Start to finish: 4 1/2 hr Ingredients:
4 dried ancho chiles, stemmed, seeded, and ribs discarded |
2 cups boiling-hot water |
1 medium onion, quartered |
3 garlic cloves, coarsely chopped |
2 tablespoons finely chopped canned chipotle chilesin adobo plus 2 teaspoons adobo sauce |
2 tablespoons pure maple syrup |
1 tablespoon fresh lime juice |
3 teaspoons salt |
6 lb beef short ribs orflanken |
1 teaspoon black pepper |
1 tablespoon vegetable oil |
1/2 cup brewed coffee |
Directions:
1. Preheat oven to 350°F.
2. Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
3. Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. 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. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
4. 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. 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).
5. Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.
6. Cooks' note: Ribs improve in flavor if braised 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil. Remove any solidified fat before reheating.
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