Short Ribs Braised In Coffee Ancho Chile Sauce Recipes

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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 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.

SHORT RIB CHILI



Short Rib Chili image

Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h5m

Yield 4 to 6 servings

Number Of Ingredients 23

3 pounds meaty short ribs, with bone
Kosher salt and freshly ground black pepper
One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces
2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces
1/4 cup extra-virgin olive oil
6 large cloves garlic, chopped
1 large red onion, chopped
1 tablespoon freshly ground cumin
1 tablespoon dried Mexican oregano
1 cup beef broth (preferably organic)
2 tablespoons dark agave
1 teaspoon instant espresso coffee
One 15- to 16-ounce can black beans, rinsed and drained
Adobo sauce, from can of chipotle chiles, optional
Chopped green onions
Creamy Corn Polenta, recipe follows
Coarsely grated bittersweet chocolate, such as Lindt
Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos
2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

Steps:

  • Preheat the oven to 325 degrees F.
  • Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
  • Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
  • Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
  • Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
  • Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
  • Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
  • Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

CHILE-BRAISED SHORT RIBS



Chile-Braised Short Ribs image

Provided by Nancy Fuller

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

2 large dried New Mexico chile peppers, stemmed, seeded and torn into pieces
1 cup boiling water
5 pounds meaty English-style center-cut short ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 cups low-sodium chicken stock
2 tablespoons tomato paste
4 cloves garlic, peeled and smashed
1 large onion, chopped
One 750-milliliter bottle hard cider
2 tablespoons balsamic vinegar
3 sprigs fresh rosemary
Chopped fresh parsley, for garnish

Steps:

  • Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
  • Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes.
  • Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
  • Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
  • Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
  • Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish.

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.

BARBEQUE STYLE BRAISED SHORT RIBS



Barbeque Style Braised Short Ribs image

Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.

Provided by Valerie Brunmeier

Categories     Main Dish Recipes     Rib Recipes

Time 3h15m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
5 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5 carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbeque sauce
1 cup beef broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
  • Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
  • Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g

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 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 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

COFFEE-BRAISED SHORT RIBS RECIPE BY TASTY



Coffee-Braised Short Ribs Recipe by Tasty image

Here's what you need: Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee, boiling water, bone-in English-cut beef short ribs, kosher salt, Private Selection™ Tellicherry Black Peppercorn, canola oil, Private Selection® Vidalia Sweet Onion, garlic, large carrots, all purpose flour, beef broth, bay leaves, fresh rosemary, Private Selection™ Petite Medley Potatoes, Private Selection™ Italian Extra Virgin Olive Oil, Private Selection™ Handpicked Broccoli Florets

Provided by Kroger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

¼ cup Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee
2 cups boiling water
3 lb bone-in English-cut beef short ribs, cut crosswise into 2-inch pieces
1 ¾ teaspoons kosher salt, divided
Private Selection™ Tellicherry Black Peppercorn, to taste
2 tablespoons canola oil
1 Private Selection® Vidalia Sweet Onion, cut into 1 in (2.5 cm) pieces
4 cloves garlic, crushed
2 large carrots, cut into 1 in (2.54 cm) pieces
1 tablespoon all purpose flour
16 oz beef broth
2 bay leaves
2 sprigs fresh rosemary
1 ½ lb Private Selection™ Petite Medley Potatoes, halved
2 ½ tablespoons Private Selection™ Italian Extra Virgin Olive Oil, divided
16 oz Private Selection™ Handpicked Broccoli Florets, defrosted

Steps:

  • Arrange an oven rack in the lower third position and the other in the upper third position. Preheat the oven to 350°F (180°C).
  • Add the Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee to the bottom of a French press. Pour the boiling water over the grounds. Give the coffee a quick stir, cover with the lid (leaving the plunger up) and let sit for 4 minutes. Press the plunger down all the way to the bottom. Immediately pour the coffee into a heatproof liquid measuring cup and set aside.
  • Season the short ribs all over with 1 teaspoon salt and pepper to taste.
  • Heat the canola oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add short ribs, (in batches if needed) and cook until browned on all sides, about 8 minutes total. Transfer the short ribs to a plate and discard all but a thin layer of oil.
  • Return the Dutch oven to medium-high heat and add the Private Selection® Vidalia Sweet Onion, garlic, and carrots. Cook until the onion is translucent and the carrots have started to soften, about 5 minutes. Add the flour and cook, stirring frequently, until golden in color, 1 minute more.
  • Add the beef broth and use a wooden spatula to scrape up the browned bits from the bottom of the pot. Add the bay leaves, rosemary, short ribs and any accumulated juices, and 1½ cups of the brewed coffee. Bring to a boil.
  • Cover the Dutch oven and transfer to the oven. Cook for about 1½ hours, or until the short ribs are tender and the sauce has thickened.
  • Meanwhile, line 2 baking sheets with parchment paper.
  • Add potatoes to a prepared baking sheet and toss with 1½ tablespoons Private Selection™ Italian Extra Virgin Olive Oil and ½ teaspoon salt until well coated. Spread in a single layer, cut side down. On the other prepared baking sheet, toss the broccoli with the remaining tablespoon olive oil and remaining ¼ teaspoon salt.
  • After short ribs have been in the oven for 1 hour, add the potatoes and broccoli to the oven and cook until tender, 25-30 minutes.
  • Remove the Dutch oven from the oven and transfer the short ribs to a platter. Discard the rosemary stems and bay leaves. Let the sauce settle, then skim the fat from the surface and discard. Season the sauce with more salt to taste.
  • Divide the potatoes and broccoli between shallow bowls, then top with the short ribs and spoon sauce over top.
  • Enjoy!

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From pauladeen.com


BRISKET BRAISED IN COFFEE ANCHO CHILE SAUCE - ST. LOUIS JEWISH LIGHT
2016-01-01 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 chiles in adobo plus 2 teaspoons adobo sauce* 3 tablespoons honey 1 tablespoon fresh lime juice 1 teaspoon salt 6 lbs. beef brisket Salt and freshly...
From stljewishlight.org


KONA BRAISED BONELESS SHORT-RIB WITH ANCHO CHILI SAUCE
Blend together brewed coffee and ancho chili until it forms a liquid paste consistency. Season short ribs with coffee ancho paste on all sides, then put into a shallow baking pan with bottom of pan covered with mirepoix mix. Place into the oven to braise at 350°F for about 3.5 to 4 hours until tender then let rest until serving.
From ktasuperstores.com


TEXAS-STYLE BEEF SHORT RIB CHILI - COOKING WITH COCKTAIL RINGS
2019-03-19 Cook the beef. Bring the mixture to a boil then turn down heat to low and tightly cover, cooking until the short ribs are tender and easily pulls apart, about 2½ – 3 hours. Stir in the chocolate until combined. Thicken the broth. Ladle about 1 cup of the sauce into a small bowl and whisk in the masa harina.
From cookingwithcocktailrings.com


BRAISED SHORT RIBS WITH ANCHO BBQ SAUCE - READY SET EAT
Heat the oven to 325°F. Set a Dutch oven over medium-high heat and heat remaining 1 1/2 tablespoons oil. Sprinkle the meat with about 1/2 teaspoon salt, place in the hot oil and sear all sides to a rich golden brown, about 10 minutes. Pour the sauce into the Dutch oven and add 1 cup of water. Cover and slide into the middle rack of the oven.
From readyseteat.com


SWEET CHILI BRAISED BEEF SHORT RIBS - GRUMPY'S HONEYBUNCH
2017-12-10 Sear ribs on all sides until browned. Deglaze pan with beef broth and bring to a simmer. Simmer for two minutes. Add monkfruit sweetener, chili paste, balsamic vinegar and stir to combine. Return ribs and garlic to pan, cover with lid, and place in oven. Cook for 2 hours. Reduce heat to 325, remove lid, and cook one more hour.
From grumpyshoneybunch.com


BRAISED ANCHO CHILI SHORT RIBS - THE YOUNGRENS
Soak the ancho chiles in boiling hot water for 20 minutes. Drain. Set aside. 3. Season the ribs on all sides with salt and pepper. Heat a large Dutch oven or frying pan over medium-high heat and add the oil. Sear the ribs in batches, if necessary. Brown the …
From theyoungrens.com


QUICK INSPIRATION: ANCHO CHILI BRAISED SHORT RIBS - YOUTUBE
Practice your braising technique with this spicy (yet a little sweet) recipe for Ancho chilis short ribs. Rouxbe students may access the full recipe here: h...
From youtube.com


ANCHO SHORT RIB TACOS RECIPE - LEITE'S CULINARIA
2015-07-07 Preheat the oven to 350°F (180°C). In a saucepan over high heat, bring the broth to a boil, then remove from the heat and add the ancho chiles. Set aside to steep. Warm the olive oil in an ovenproof pot over medium-high heat. Pat the short ribs dry and season all …
From leitesculinaria.com


TINY NEW YORK KITCHEN: SHORT RIBS BRAISED IN COFFEE ANCHO CHILE …
2014-02-10 Pat short ribs dry and sprinkle with 2 teaspoons kosher salt and 1 teaspoon pepper. Heat olive oil in a 12-inch heavy sauté pan over a medium-high heat until it shimmers. Brown ribs in batches – about 5 minutes per batch. Transfer to a large-size Dutch oven (or a large-size roasting pan) and arrange in 1 layer. Slowly add the to the fat remaining in the sauté …
From greenwichfreepress.com


BRAISED BEEF SHORT RIBS – MY MASTERCHEF FINALE DISH
2020-07-10 1 1/4 quarts beef stock homemade or good-quality store-bought. 1 can can anchovies in olive oil roughly chopped. 3 tbsp molasses. 2 tbs tamarind paste. 1 teaspoon whole black peppercorns. 2 whole cloves. Keyword beef, braised meat, fancy dinner, gordon ramsey, luca manfe, main course, masterchef, masterchef finale.
From dinnerwithluca.com


CHILE BRAISED BEEF SHORT RIBS - THE 5 TASTES TABLE
2022-04-26 Preheat the oven to 300F. Soak the dried Ancho in the hot beef stock. In a dutch oven over medium heat, fry the chopped bacon until crisp. Using a slotted spoon remove the bacon bits and set aside. Pour off all but a tablespoon of bacon fat. While the bacon is cooking, coat the beef pieces with the coffee-chile dry rub.
From the5tastestable.com


CELEBRITY CHEFS RECIPES: JEN BIESTY’S ANCHO CHILI AND CHOCOLATE …
2018-11-27 Preheat oven to 350 degrees F. Heat a Dutch oven over medium-high heat; pour in oil and swirl to coat. Add the short ribs in a single layer, browning on all sides. Add the wine from the marinade and reduce by half. Add the onions, fennel, carrots, garlic, fresh thyme, chilies, tomato paste, chocolate, coffee and stock.
From kqed.org


BRAISED SHORT RIBS WITH SQUASH AND CHILE RECIPE - BON APPéTIT
2019-08-13 Step 6. 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 ...
From bonappetit.com


ASIAN BRAISED SHORT RIBS WITH CHILI LIME POTATOES
2015-05-13 Cover and refrigerate for 6 to 24 hours. Preheat your oven to 300 degrees F and place a rack in the middle of the oven. Arrange ribs, bone side down, in a 9×13-inch roasting pan and cover with the marinade, along with 1 1/2 cups of water. Cover with foil and roast for 3 hours. Remove the foil and roast for another 15 minutes.
From thewoksoflife.com


KAUAI COFFEE BRAISED SHORT RIBS RECIPE
Cook the pureed sauce over medium heat, occasionally stirring for about 5 minutes. Add the brewed coffee and beef stock to the sauce and bring it to a gentle boil and reduce slightly. Pour sauce over the seared ribs in the slow cooker, cover, and cook on high for 3.5 to 4 hours or until fork-tender. Notes.
From kauaicoffee.com


BRAISED SHORT RIBS IN A RICH TOMATO SAUCE - JUST~ONE~DONNA
2018-02-15 8 beef short ribs, about 5-6 pounds; Kosher salt, to season the ribs; Extra virgin olive oil, for the pot; 1 large onion, cut into chunks; 2 stalks of celery, cut into chunks
From justonedonna.com


BEEF SHORT RIBS IN ANCHO-MOLASSES SAUCE - RECIPE - FINECOOKING
Move the pan to the cool side of the grill if the meat begins to burn or stick. Tear the ancho chiles into pieces and combine with the root beer in a saucepan over medium heat. Simmer until the chiles soften, about 15 minutes. Heat the oil in a skillet and add the onion. Cook until softened, about 5 minutes.
From finecooking.com


FRENCH SHORT RIBS BRAISED IN RED WINE - JUST A LITTLE BIT OF BACON
Instructions. Preheat oven to 325F. Heat olive oil in a large ovenproof pot or large straight-sided skillet oven medium high heat. Sprinkle the short ribs with salt and add them to the pot. Brown well on all sides, about 10 minutes. Transfer the short ribs to a bowl.
From justalittlebitofbacon.com


BRAISED BEEF SHORT RIBS IN RED WINE SAUCE - RECIPETIN EATS
2019-02-06 Sprinkle beef all over with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
From recipetineats.com


HONEY CHIPOTLE BRAISED SHORT RIBS - THE SUBURBAN SOAPBOX
2022-02-15 Add the tomatoes, beef stock and honey. Cover with the lid and transfer to the oven. Cook for 90 minutes. Whisk the butter and cornstarch together. Transfer the ribs to a platter. Stir the butter mixture into the sauce and cook on low heat until slightly thickened. Serve the short ribs with the sauce.
From thesuburbansoapbox.com


COFFEE-BRAISED SHORT RIBS RECIPE - FOOD REPUBLIC
2012-03-07 Preheat the oven to 300F. Remove the beef from the marinade and pat dry. Season generously with kosher salt and black pepper. In a dutch oven or large cocotte, heat the olive oil to medium high and sear the ribs on all sides. Remove the beef from the pot, pour off the spent oil and add the shallots, garlic and carrots.
From foodrepublic.com


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Top Asked Questions

How to cook ancho chiles?
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.
How to cook ribs in a pan?
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.
What to serve with short ribs?
Inspired by chef Robert Del Grande of Cafe Annie, in Houston, we combine the succulence of short ribs with the bitter undertones of coffee and the mellow heat of two kinds of chiles, along with maple syrup and lime juice to cut the spiciness. We recommend serving these meltingly tender ribs over soft polenta.
How do you make New Mexico Chiles braise?
This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section. Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds.

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