Coffee Braised Short Ribs With Ancho Chile Recipe Epicuriouscom

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CHILE-BRAISED SHORT RIBS



Chile-Braised Short Ribs image

One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don't even need stock.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Beef Rib     Beef     Chile Pepper     Squash     Braise     Soup/Stew     Winter     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 13

2 1/2 lb. (2"-thick) cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces
Kosher salt
2 dried guajillo or ancho chiles, seeds removed
1 large onion, sliced into 1/2"-thick rounds
5 garlic cloves, unpeeled
1 tsp. crushed red pepper flakes
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cinnamon
3 Tbsp. vegetable oil, divided
2 Tbsp. tomato paste
1/2 acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges
Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)

Steps:

  • Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
  • Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
  • Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don't worry if they get super dark), 8-10 minutes.
  • Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.
  • Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate.
  • Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)
  • Add squash to pot and push down so it's mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes.
  • Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
  • Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.

COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE



Coffee-Braised Short Ribs with Ancho Chile image

Categories     Coffee     Tomato     Braise     Beef Rib     Bell Pepper     Hot Pepper     Fall     Jalapeño     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
5 pounds 1-inch-thick flanken-style short ribs
1 large onion, chopped
1 large red bell pepper, chopped
1 large jalapeño, seeded, finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons ancho chile powder*
2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
2 cups strong freshly brewed coffee (not espresso or dark roast)
1 14 1/2-ounce can diced tomatoes in juice
1 tablespoon tomato paste
Chopped fresh cilantro

Steps:

  • Preheat oven to 300°F. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
  • Add onion, red bell pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté uncovered 1 minute. Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
  • Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)
  • Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
  • *Available in the spice section of most supermarkets and at Latin markets.

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE



Short Ribs Braised in Coffee Ancho Chile Sauce image

Categories     Beef     Onion     Pepper     Braise     Beef Rib     Hot Pepper     Winter     Maple Syrup     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

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 orflanken
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

Steps:

  • 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.

SHORT RIBS WITH COFFEE AND CHILES



Short Ribs With Coffee and Chiles image

There is hardly a combination of flavors that does not work with short ribs, as long as you braise them. In Alsace, they use leftover coffee as a braising liquid. When you combine that with a couple of types of chiles and a little red wine, the result is an unfamiliar yet old-fashioned dish that seems to please everyone.

Provided by Mark Bittman

Categories     meat, main course

Time 3h

Yield 4 to 8 servings

Number Of Ingredients 9

1 tablespoon oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chile, stemmed, seeded and minced
1 dried chipotle chile, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee

Steps:

  • In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.
  • In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender - beyond when meat falls off the bone - turning every hour or so. Taste and adjust seasoning and serve.

COFFEE-BRAISED SHORT RIBS



Coffee-Braised Short Ribs image

When the leaves start falling, I crave comfort foods like hearty slow-cooked stews and braised meats. I love this recipe because short ribs that cook until tender smell and taste impressive, but are super easy to make.-Melissa Turkington, Camano Islands, Washington

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 12

4 pounds bone-in beef short ribs
1-1/2 teaspoons salt, divided
1 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons olive oil
1-1/2 pounds small red potatoes, cut in half
1 medium onion, chopped
1 cup reduced-sodium beef broth
1 whole garlic bulb, cloves separated, peeled and slightly crushed
4 cups strong brewed coffee
2 teaspoons red wine vinegar
3 tablespoons butter

Steps:

  • Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion., Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes.

Nutrition Facts : Calories 320 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 569mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

SHORT RIBS BRAISED IN ANCHO CHILE SAUCE



Short Ribs Braised in Ancho Chile Sauce image

Categories     Coffee     Beef     Pepper     Braise     Fall     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

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 chiles in adobo plus 2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
1 tablespoon salt
6 lb beef short ribs or flanken
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

Steps:

  • 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 (it will spatter 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 reach about halfway up sides of meat).
  • Cover roasting pan tightly with foil and braise ribs until very tender, 3 to 3 1/2 hours. Skim fat from pan juices. Serve ribs with pan juices.

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE



Short Ribs Braised in Coffee Ancho Chile Sauce image

Make and share this Short Ribs Braised in Coffee Ancho Chile Sauce recipe from Food.com.

Provided by PaulaG

Categories     Stew

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 dried ancho chiles, stemmed,seeded,and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 cloves garlic, coarsely chopped
2 tablespoons finely chopped canned chipotle chiles in adobo, plus
2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lbs short rib of beef (or flanken)
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

Steps:

  • Preheat oven to 300°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.
  • Cooks' note: Ribs improve in flavor if braised 2 days ahead.
  • Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
  • Remove any solidified fat before reheating.

COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE



Coffee-braised Short Ribs With Ancho Chile image

Relish each step of preparing coffee-and chile-braised short ribs; searing a brown crust on the ribs before they bake adds a deep carmelized flavor; sauteing the aromatics( onions, peppers, garlic) in the drippings makes the sauce base really fragant. The ancho chile powder is available in the mexican spice section of most supermarkets and at latin markets.

Provided by Barb G.

Categories     Vegetable

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
salt and pepper
5 lbs beef short ribs (1-inch-thick flanken-style)
1 large onion, chopped
1 large red bell pepper, chopped
1 large jalapeno, seeded,finely chopped
6 cloves garlic, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons dried ancho chile powder
2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
2 cups strong coffee (not espresso or dark roast)
1 (14 1/2 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
chopped fresh cilantro (to garnish)

Steps:

  • Preheat oven to 300 degrees.
  • Heat oil in heavy large pot (Dutch oven) over medium-high heat; sprinkle short ribs with salt and pepper; working in batches, add ribs to pot and cook until brown, about 4 minutes each side, transfer to platter.
  • Add onion, red bell pepper, and jalapeno to drippings in pot, reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes; stir in garlic and saute uncovered 1 minute.
  • Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds; stir in coffee, tomatoes with juice, and tomato paste, bring to a boil, scrapping up browned bits;Return ribs and any juices to pot; bring to boil.
  • Cover and bake until meat is very tender, about 1 hour and 45 minutes; spoon fat from surface of sauce, season to taste with salt and pepper, (can be prepared 1 day ahead, cool slightly, chill uncovered until cold, then cover and refrigrate, Rewarm, covered, over medium heat before continuing): Transfer ribs to platter, spoon sauce over and sprinkle with chopped cilantro.

Nutrition Facts : Calories 1575.9, Fat 142.2, SaturatedFat 60.3, Cholesterol 287.3, Sodium 380.1, Carbohydrate 16.1, Fiber 2.9, Sugar 9.8, Protein 56.2

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