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
Ancho Chilies, Dried
onion, roughly chopped
Chipotles in Adobo
Bone-in Beef Short Ribs
In This Recipe
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.