Ancho and Coffee Braised Short Ribs

By • January 4, 2011 • 4 Comments

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Author Notes: I live in Texas and have seen many coffee-rubbed beef dishes, as well as many chili-based braises around town for years. I adore braised short ribs and came up with this recipe over time, adding more coffee here, a little sweetness from maple syrup there...it's a perfect for winder and the left over sauce is wonderfully all-purpose. acbearce

Serves 4-6

  • 4 Ancho Chilies, Dried
  • 1 onion, roughly chopped
  • 3 garlic cloves
  • 2 tablespoons Chipotles in Adobo
  • 1/2-1 cup Maple Syrup
  • 5 Limes, Juiced
  • 1 teaspoon salt
  • 1 cup Coffee, brewed
  • Olive Oil As Needed
  • 6 Bone-in Beef Short Ribs
  • 1 cup Red Wine
  1. 1. Pre-heat oven to 350 degrees
  2. 2. Soak the ancho chilies in boiling-hot water, about 20 minutes. Once the chilies are pliable, remove the stem and seeds and discard the soaking liquid.
  3. 3. Blend the onion, garlic, chipotles, maple syrup, limejuice, salt and anchos together in a food processor. Stir in the coffee. Adjust seasonings if needed.
  4. 4. Heat oil in a large, deep pot or Dutch oven. Season the ribs with salt and dust them liberally with brown sugar.
  5. 5. Sear the ribs in the oil until a crust has formed, turning to cook evenly on all sides. Remove ribs and set aside.
  6. 6. Pour the ancho puree into the same pan used to sear the ribs. Add a cup of red wine if desired. Bring the puree to a boil.
  7. 7. Return the ribs to the pan and nestle them into the sauce so that they are mostly covered.
  8. 8. Cover the pot with a lit or tinfoil and place in the oven for 3-3 ½ hours.
  9. Make sure to taste the sauce before and after the ribs are done to adjust the seasonings. The anchos can give off a bitter flavor, which is easily balanced with more maple syrup or limejuice.
Jump to Comments (4)

Tags: savory, serves a crowd, spicy, winter

Comments (4) Questions (1)

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over 3 years ago UhOhSarah

What do you serve them on? Grits? Any other ideas?

Kay_at_lake

over 3 years ago Kayb

Tried this tonight with country style pork ribs, as I'd already had beef once this weekend and figured i was due a change of pace. Used ancho chile powder instead of the real thing. Absolutely gorgeous flavor! I should have used more liquid -- coffee or wine or broth or something -- as mine braised dry. Nevertheless, the flavor is outstanding, and the leftovers will make the most stunning quesadillas I can even contemplate....Thanks for this!

Eda_takoyaki_cooking

over 3 years ago edamame2003

i had no idea the ancho/coffee combo was a texas thing. i made aargersi's beef barbacoa with short ribs and loved the flavor! so happy to have another version to try.

036

over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Hey Austin! Love the coffee / ancho flavor combo ....