Ingredients
-
4
-
2
-
1
-
3
-
2
-
2
-
2
-
1
-
3
-
6
-
1
-
1
-
1/2
-
-
Directions
Short Ribs Braised in Coffee Ancho Chile Sauce,,I’m giving this 5 stars because DH went nuts over this dish. I thought it OK but it didn’t “wow” me. I substituted a 14 ounce can of beef broth for the “ancho chili soaking water” (at the price of beef ribs I wasn’t about to take a chance that the water would be bitter). The second time I made this dish I also added some country style boneless ribs which is simply chuck roast cut in 1″ wide strips. I brown the ribs very well in order to try and cook out as much fat as possible then drain off all extra fat. I also like to refrigerate the whole pot and then skim off as much congealed fat as possible. The way DH likes this I’m sure it will be a regular in our house.,I’m giving this 5 stars because DH went nuts over this dish. I thought it OK but it didn’t “wow” me. I substituted a 14 ounce can of beef broth for the “ancho chili soaking water” (at the price of beef ribs I wasn’t about to take a chance that the water would be bitter). The second time I made this dish I also added some country style boneless ribs which is simply chuck roast cut in 1″ wide strips. I brown the ribs very well in order to try and cook out as much fat as possible then drain off all extra fat. I also like to refrigerate the whole pot and then skim off as much congealed fat as possible. The way DH likes this I’m sure it will be a regular in our house.
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Steps
|
1
Done
|
Preheat Oven to 300f. |
|
2
Done
|
Soak Ancho Chiles in Boiling-Hot Water Until Softened, About 20 Minutes, Then Drain in a Colander Set Over a Bowl. |
|
3
Done
|
Taste Soaking Liquid: It Will Be a Little Bitter, but If Unpleasantly So, Discard It; Otherwise, Reserve For Braising. |
|
4
Done
|
Transfer Ancho Chiles to a Blender and Pure With Onion, Garlic, Chipotles With Sauce, Maple Syrup, Lime Juice, and 1 Teaspoon Salt. |
|
5
Done
|
Pat Ribs Dry and Sprinkle With Pepper and Remaining 2 Teaspoons Salt. |
|
6
Done
|
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. |
|
7
Done
|
Transfer as Browned to a Roasting Pan Just Large Enough to Hold Ribs in 1 Layer. |
|
8
Done
|
Carefully Add Chile Pure to Fat Remaining in Skillet (use Caution, Since It Will Splatter and Steam) and Cook Over Moderately Low Heat, Stirring Frequently, 5 Minutes. |
|
9
Done
|
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). |
|
10
Done
|
Cover Roasting Pan Tightly With Foil and Braise Ribs in Middle of Oven Until Very Tender, 3 to 3 1/2 Hours. |
|
11
Done
|
Skim Fat from Pan Juices and Serve With Ribs. |
|
12
Done
|
Cooks' Note: Ribs Improve in Flavor If Braised 2 Days Ahead. |
|
13
Done
|
Cool, Uncovered, Then Chill, Surface Covered With Parchment Paper or Wax Paper and Roasting Pan Covered With Foil. |
|
14
Done
|
Remove Any Solidified Fat Before Reheating. |
