Short Ribs With Coffee And Chiles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

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.

COFFEE CHILI RUBBED BEEF SHORT RIBS



Coffee Chili Rubbed Beef Short Ribs image

This RawSpiceBar's Dark Coffee & Chiles can also be used on pork aside from Coffee Chili Rubbed Beef Short Ribs. Just place the meat in a dish, dredge with the rub, and mix it into the meat. Cover and put in refrigerator for 8 to 24 hours. Let the meat come to room temperature before cooking.

Provided by RawSpiceBar

Categories     Steak

Time P1DT1h

Yield 2 , 2 serving(s)

Number Of Ingredients 11

1 teaspoon dark coffee & chile
2 lbs bone-in beef short ribs, cut into squares between the bones (about 2 1/2 by 2 1/2 inches)
1 1/2 tablespoons olive oil
2 garlic cloves, finely chopped
1 yellow onion, roughly chopped
1 jalapeno, seeded if desired and roughly chopped
1/2 cup freshly brewed espresso
1/2 of 28-ounce can chopped tomato
1 tablespoon balsamic vinegar
sea salt & freshly ground black pepper, to taste
torn basil leaves

Steps:

  • Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar's Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
  • Preheat the oven to 350ºF (180ºC).
  • Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
  • Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.).
  • Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.

Nutrition Facts : Calories 1895.5, Fat 175, SaturatedFat 73.1, Cholesterol 345.3, Sodium 237.7, Carbohydrate 9.3, Fiber 1.6, Sugar 4.7, Protein 66.7

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.

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.

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

More about "short ribs with coffee and chiles recipes"

THE MINIMALIST’S SHORT RIBS WITH COFFEE AND CHILES
2011-01-27 Heat the oil in a large pot over medium high heat. 2. Brown the short ribs in the oil. Brown each side for about 5 minutes and then turn. Sprinkle with salt and pepper as you turn the ribs. 3. When the ribs are browned, remove to a plate. 4. Reduce the heat to low, and add the onion, garlic, and chiles to the pot.
From inthekitchenwithkath.com
Estimated Reading Time 2 mins
See details


FATHER'S DAY SHORT RIBS - WITH ANCHO CHILI ~ THE SWEET NERD
2017-06-15 5 pounds beef short ribs . all-purpose flour for dredging (seasoned with salt and pepper) Chile sauce. 3 garlic cloves, chopped . 4 dried anchos, stemmed, seeded and ribs discarded . 1 cup yellow onion . 2 tablespoons finely chopped chipotle in sauce . 2 tablespoons pure maple syrup . 1 tablespoon fresh lime juice . Short Ribs. ½ teaspoon ...
From thesweetnerd.com
See details


SHORT RIBS BRAISED WITH COFFEE AND ANCHO CHILES | RECIPE | SHORT …
Sep 27, 2011 - Short Ribs Braised with Coffee and Ancho Chiles by Emeril Lagasse. Sep 27, 2011 - Short Ribs Braised with Coffee and Ancho Chiles by Emeril Lagasse. Sep 27, 2011 - Short Ribs Braised with Coffee and Ancho Chiles by Emeril Lagasse. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com
See details


SHORT RIBS RECIPES - NYT COOKING
Browse and save the best short ribs recipes on New York Times Cooking. Browse and save the best short ribs recipes on New York Times Cooking. X Search. Short Ribs Recipes. Caldo de Costilla (Colombian Beef Rib Soup) J. Kenji López-Alt. About 3½ hours. Red-Cooked Beef Short Ribs Sam Sifton, Jennifer Hwa Dobbertin, Quealy Watson. 4 1/2 hours. Carne Guisada …
From cooking.nytimes.com
See details


COFFEE CHILE RUB BRAISED BEEF SHORT RIBS WITH GRITS - JAY DUCOTE
Brown short ribs over medium high heat, with salt and black pepper to taste. Remove and set aside. Cook onion, celery, carrots and garlic until soft. Deglaze pan with ½ cup beef stock. Add Jay D’s Coffee Chile Rub and Barbecue Sauce. Add the rest of beef stock and braise 3-4 hours covered.For Grits:In a saucepan, heat up 1 quart heavy cream ...
From jayducote.com
See details


REC: SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
2006-01-23 Chef Robert Del Grande of Cafe Annie, in Houston, serves a fillet of beef with a coffee chile sauce — we think the flavor combination also works well with the succulence of short ribs. We recommend serving these ribs over soft polenta. Active time: 40 min Start to finish: 4 1/2 hr. 4 dried ancho chiles, stemmed, seeded, and ribs discarded
From recipeswap.org
See details


COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE - GLUTEN FREE RECIPES
Coffee-Braised Short Ribs with Ancho Chile is a gluten free and dairy free main course. This recipe serves 6. One serving contains 1180 calories, 42g of protein, and 105g of fat. Head to the store and pick up ground cumin, onion, brown sugar, and a few other things to make it today. To use up the dark brown sugar you could follow this main ...
From fooddiez.com
See details


SHORT RIBS WITH COFFEE AND CHILIES (MARK BITTMAN) - MICHAEL …
2015-03-31 Remove them to a plate and turn heat to low. 2. 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.
From starobin.com
See details


SHORT RIBS WITH COFFEE AND CHILES RECIPE | RECIPE | RECIPES, SHORT …
Dec 6, 2011 - 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.
From pinterest.nz
See details


BRAISED BEEF SHORT RIBS IN COFFEE ANCHO CHILE SAUCE
Preheat oven to 350°F. Generously sprinkle ribs with salt and pepper. Heat oil in pan with high sides over medium-high heat. Brown ribs in batches, turning as needed. As they are browned transfer them to a single layer in a large roasting pan. When all ribs are browned add chile mixture and reduce heat to low.
From everydayglutenfreegourmet.ca
See details


SHORT RIBS WITH COFFEE AND CHILES RECIPE - NYT COOKING
Short Ribs With Coffee and Chiles By Mark Bittman. Yield 4 to 8 servings; Time At least 3 hours; Email Share on Pinterest Share on Facebook Share on Twitter. Evan Sung for The New York Times 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 …
From hijabstyle.us
See details


COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE RECIPE | BON …
2004-09-30 Step 1. 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 ...
From bonappetit.com
See details


SHORT RIBS BRAISED WITH COFFEE AND ANCHO CHILES
Remove the ribs from the bag and, working in batches if necessary, cook the ribs until nicely browned and caramelized on both sides, 8 to 10 minutes. Transfer the short ribs to a baking sheet and set aside until ready to use. Lower the heat to medium low. Add the remaining 1/2 cup of oil and whisk in the remaining 1/2 cup flour.
From emerils.com
See details


SHORT RIBS WITH COFFEE AND CHILES RECIPE | RECIPE | SHORT RIBS, …
Apr 11, 2020 - 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.
From pinterest.ca
See details


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE - PLAIN.RECIPES
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.
From plain.recipes
See details


COFFEE AND CHILE BRAISED SHORT RIBS | PALEO GRUB
Sear short ribs in batches (don’t crowd the pan!) in a skillet over hot heat to achieve maximum caramelization. In order to get a really good sear, place each short rib in the skillet and do not move it for 1-2 minutes. If the short rib feels like it is stuck to the pan, don’t try to unstick it. That means it is not ready to flip and give ...
From paleogrub.wordpress.com
See details


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE
6 lbs short rib of beef (or flanken) 1 teaspoon black pepper 1 tablespoon vegetable oil 1/2 cup brewed coffee Recipe 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 ...
From recipecircus.com
See details


BEEF SHORT RIBS WITH CHILE RUB RECIPE | LEITE'S CULINARIA
2021-03-21 Make the beef short ribs. Place the ribs in a large bowl and sprinkle with the coffee and chile rub. (Go ahead and use all the rub.) Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours. Preheat the oven to 350ºF (180ºC).
From leitesculinaria.com
See details


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE - GLUTEN FREE RECIPES
Short Ribs Braised in Coffee Ancho Chile Sauce might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 1426 calories, 51g of protein, and 125g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and ...
From fooddiez.com
See details


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
2014-02-10 1 Teaspoon Freshly Ground Pepper. 6 Pounds Beef Short Ribs. 1 Tablespoon Olive Oil. 1/2 Cup Brewed Coffee. Preheat your oven to 350 degrees. Throw away stem from ancho chiles. Split anchos open and throw away seeds and ribs. Soak in boiling water for 25 minutes until softened. Drain in a colander set over a bowl.
From tinynewyorkkitchen.com
See details


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
Pat ribs dry and season with 2 teaspoons salt and 1 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown ribs in 3 batches, turning occasionally, about 5 minutes total per batch. Transfer as browned to a …
From keeprecipes.com
See details


INSTANT POT: COFFEE & CHILE SHORT RIBS - WHAT'S COOKIN, CHICAGO
2017-03-20 1 tablespoon vegetable oil. 1 cup brewed coffee. In your Instant Pot: Soak ancho chiles in a bowl with boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt; set aside.
From whatscookinchicago.com
See details


25 EASY COFFEE RECIPES THAT TASTE EVEN BETTER THAN YOUR MORNING …
2022-05-18 Get the Coffee-Braised Short Ribs recipe. Hearst Owned. 19 / 26. Coffee-Marinated BBQ Chicken Tacos. We gave this rich, zesty BBQ marinade a serious flavor boost with a cup of joe, brewed fresh ...
From yahoo.com
See details


SHORT RIBS WITH COFFEE AND CHILES RECIPE - EAT YOUR BOOKS
Breadcrumbs on February 13, 2011 . p. 579 - Chapter 11 - Hesser’s description of these earthy, spicy short ribs enticed me to give them a try. The meat was really tasty, fall-off-the-bone tender and, uniquely flavoured.
From eatyourbooks.com
See details


COFFEE BRAISED SHORT RIBS WITH ANCHO CHILE RECIPE - WEBETUTORIAL
Coffee braised short ribs with ancho chile is the best recipe for foodies. It will take approx 145 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coffee braised short ribs with ancho chile at your home.. The ingredients or substance mixture for coffee braised short ribs with ancho chile recipe that are useful to cook such type of …
From webetutorial.com
See details


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
See details


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
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
From mealplannerpro.com
See details


SHORT RIBS WITH COFFEE AND CHILE SAUCE | PRICE-POTTENGER
2020-12-03 ½ cup brewed coffee; Directions. Preheat oven to 300° F. Bring 2 cups of water to a boil. Pour into a small bowl and soak the ancho chiles for about 20 minutes or until soft. Reserve half the liquid after soaking. In a blender, combine the softened ancho chiles, chile adobo sauce, garlic, shallots, maple syrup, lime juice and zest, and salt ...
From price-pottenger.org
See details


COFFEE CHILI RUBBED BEEF SHORT RIBS - PLAIN.RECIPES
Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and …
From plain.recipes
See details


COFFEE CHILI RUBBED BEEF SHORT RIBS RECIPE - FOOD NEWS
How to cook Short ribs with ancho chiles? 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 ...
From foodnewsnews.com
See details


A WORK IN PROGRESS: SHORT RIBS WITH COFFEE AND CHILES
Tonight's dinner was Short Ribs with Coffee and Chiles, shredded and turned into small burritos. Since the short ribs came from my freezer, it's perfect as an entry to Mele Cotte's Deep Freeze Summer Challenge 2. I followed the NY Times recipe, using one mulato chile and one pasilla oaxaca chile, and baking at 300 degrees for 2.5 hours. The ...
From madball911.blogspot.com
See details


MICHAEL'S COFFEE BRAISED SHORT RIBS - PAULA DEEN
Warm the oil in a large skillet over high heat. Add the ribs and brown until golden, turning them once, about 8 minutes. Transfer the ribs to a paper towel-lined plate. Pour the wine and coffee into the skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2 to 3 minutes.
From pauladeen.com
See details


COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE RECIPE | BON APPéTIT
2004-09-30 To revisit this article, visit My Profile, then View saved stories.. Close Alert
From advancejewelrychoice.com
See details


CROCKPOT COFFEE ANCHO CHILE SHORT RIBS - PALEOMG
2012-05-01 Instructions. Place dried ancho chiles in a bowl and cover with hot water. Let sit for around 20-30 minutes until soft. Add your softened ancho chiles, brewed coffee, garlic cloves, honey, olive oil, lime and salt and pepper in your food processor and puree. Place onions in the bottom of your crockpot and add your water or broth.
From paleomg.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook beef short ribs with coffee and Chile rub?
Directions Make the coffee and chile rub 1. Combine all the ingredients in a bowl. You should have a scant 1/4 cup. Make the beef short ribs 2. Place the ribs in a large bowl and sprinkle them with the full amount of the coffee and chile rub. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated.
How to cook ribs in a crock pot with wine?
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.
What is a good substitute for short ribs?
They’re actually cut from the chuck, or shoulder, of the cow and consist of the ends of the ribs near the breastbone. For that reason, chuck roast is the best substitute when boneless short ribs are unavailable, though it does fall short of the flavor and succulence we’ve come to expect from fatty (in a good way) short ribs.

Related Search