Ingredients: |
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
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee
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Directions: |
Directions:Preheat oven to 350°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. |
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