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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. —Andrea Bearce Duty
- 4 Ancho Chilies, Dried
- 1 onion, roughly chopped
- 3 garlic cloves
- 2 tablespoons Chipotles in Adobo
- 1/2-1 cups 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. Pre-heat oven to 350 degrees
- 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. 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. Heat oil in a large, deep pot or Dutch oven. Season the ribs with salt and dust them liberally with brown sugar.
- 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. 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. Return the ribs to the pan and nestle them into the sauce so that they are mostly covered.
- 8. Cover the pot with a lit or tinfoil and place in the oven for 3-3 ½ hours.
- 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.
- This recipe was entered in the contest for Your Best Short Ribs