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Coffee-Braised Short Ribs w/ Ancho Chile Recipe

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This recipe for Coffee-Braised Short Ribs w/ Ancho Chile is from The Sekera Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2Tbsp. olive oil
5 lbs. (1 inch thick) flank-style short ribs
1 lg. onion, chopped
1 lg. red pepper, chopped
1 lg. jalapeno, seeded, finely chopped
6 garlic cloves, chopped
2 Tbsp. dark brown sugar
1-1/2 Tbsp. ancho chile powder
2 tsp. dried oregano
1-1/4 tsp. ground cumin
2 c. strong, freshly brewed coffee
(not espresso or dark roast)
1 (14.5 oz.) can diced tomatoes w/juice
1 tbsp. tomato paste
Chopped fresh cilantro
Directions:
Directions:
Heat oven to 300. On stove top heat oil in heavy large pot
over medium heat. Sprinkle ribs w/salt & pepper. Working
in batches, add ribs to pot and cook until browned, about
4 mins. per side. Transfer to platter. Add onion, red pepper,and jalapeno to dripping in pot. Reduce heat. Cover and cook until onion is tender, stir occasionally, about 6 mins. Stir in garlic and saute uncovered, 1 min.
Add brown sugar, ancho chile powder, oregano and cumin. Stir 15 seconds. Stir in coffee, tomatoes and tomato paste. Bring to a boil, scraping up browned bits.
Return ribs and any juices to pot. Bring to a boil. Cover.
Bake in oven about 1 hr. 45 mins. until meat is very tender.Spoon fat from surface of sauce and season with
salt and pepper to taste.

 

 

 

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