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Short Ribs Braised in Coffee Ancho Chile




Source of Recipe


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List of 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


Recipe



Preheat oven to 300°F.
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.
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.
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).
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.
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.