Delicious Short Ribs Braised in Coffee Ancho Chile Sauce
Welcome to my kitchen, my food-loving friends! Today, I want to share with you my recipe for Short Ribs Braised in Coffee Ancho Chile Sauce. This recipe has been passed down in my family for generations, and it’s one of my absolute favorites.
Now, some of you might be wondering: coffee in a savory meat dish? Trust me, it works. The rich flavor of the brewed coffee complements the spiciness of the ancho chile sauce perfectly. And don’t worry about feeling jittery after eating this dish – the coffee is only there for flavor, not caffeine.
This recipe is perfect for anyone who loves bold flavors and a hearty meal. It’s perfect for any occasion, from a cozy night in with loved ones to a fancy dinner party. And the best part? It’s surprisingly easy to make!
So gather your ingredients, put on your apron, and let’s get cooking!
Why You’ll Love This Recipe
If you’re a fan of slow-cooked, tender beef that falls off the bone and packs a flavorful punch, then you’re in for a treat with this Short Ribs Braised in Coffee Ancho Chile Sauce Recipe. Not only is it incredibly easy to make, but it also uses a unique combination of ingredients that can satisfy even the pickiest of eaters.
The recipe combines brewed coffee, salty adobo sauce, zingy fresh lime juice, and sweet pure maple syrup to create a complex yet well-balanced flavor profile that pairs perfectly with the robust and meaty flavor of the beef short ribs. The dried ancho chiles provide a smoky, earthy undertone to the dish that elevates it from ordinary to extraordinary.
But what sets this recipe apart from others is the use of coffee. Coffee adds richness and depth to the sauce while helping to mellow out the spiciness of the chiles. Additionally, using cold brew instead of hot brewed coffee highlights the subtle nuances of the coffee flavor without overpowering the rest of the ingredients.
This recipe is perfect for anyone looking for an easy yet satisfying meal that they can enjoy any day of the week. It’s great for impressing guests at dinner parties or celebrating special occasions with loved ones. So why wait? Try this Short Ribs Braised in Coffee Ancho Chile Sauce recipe today and experience its deliciousness for yourself!
Ingredient List
Here are the ingredients you’ll need to make this coffee ancho chile sauce short ribs recipe:
- Short Ribs of Beef: 4 dried Ancho Chiles, stemmed and seeded; 2 cups boiling hot water; 1 medium onion, quartered; 3 garlic cloves, coarsely chopped; 1 tbsp canned chipotle chiles in adobo; Salt and Black Pepper, to taste
- Coffee Ancho Chile Sauce: 2 cups brewed coffee (cold brew works great), 4 dried ancho chiles, stemmed and seeded, rib discarded; 2 tbsp pure maple syrup; 1 tbsp chipotle chile powder; Salt and Black Pepper, to taste
Additionally, you will also need:
- Water
- Oil
From the ingredient list above, you can see that this recipe requires only a few simple yet flavorful ingredients. Make sure to use top-quality short ribs for the best results.
The Recipe How-To
Note: This recipe involves several steps and some preparation time, but the result is worth it. Trust me.
Step 1: Preparing the Short Ribs
Ingredients:
- 4 beef short ribs
- Salt and black pepper
-
1 tbsp. oil
-
Preheat the oven to 375 degrees Fahrenheit.
- Season the short ribs with salt and black pepper on both sides.
- Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear the ribs until well-browned on all sides, about 7-8 minutes total.
Step 2: Making the Ancho Chile Sauce
Ingredients:
- 4 dried ancho chiles, stemmed and seeded
- 2 cups boiling hot water
- 1 medium onion, quartered
- 3 garlic cloves
- 1 tbsp. adobo sauce (from canned chipotle chiles in adobo)
- Juice of one lime
- 1/4 cup pure maple syrup
-
Salt to taste
-
Soak the dried ancho chiles in boiling hot water for at least one hour until completely soft.
- In a blender, combine the soaked chiles with their soaking liquid, onion, garlic, adobo sauce, lime juice, and maple syrup.
- Blend until smooth.
- Pour the sauce over the short ribs.
Step 3: Braising
Ingredients:
- 1 cup brewed coffee
-
Salt to taste
-
Add the brewed coffee to the pot with the short ribs and ancho sauce.
- Bring to a simmer over medium-high heat.
- Cover with a tight-fitting lid and transfer to the preheated oven.
- Bake for about two hours or until fall-off-the-bone tender.
Step 4: Serving and Pairing
Ingredients:
- Fresh lime juice
- Chopped cilantro
- Lime wedges
-
Cooked rice or mashed potatoes
-
Remove the ribs from the pot and set aside.
- Pour the sauce through a fine-mesh strainer into a bowl and discard any solids.
- Season the sauce with salt and fresh lime juice to taste.
- Serve the short ribs with the sauce, chopped cilantro, and lime wedges on top, alongside cooked rice or mashed potatoes.
Enjoy this delicious and hearty meal with friends and family, pair it with a bold red wine of your choice for an unforgettable dining experience!
Substitutions and Variations
For those who want to add a little twist to this Short Ribs Braised in Coffee Ancho Chile Sauce Recipe, I’ve prepared some substitutions and variations that you can try. These variations will help you customize the recipe according to your taste preferences, and trust me; these variations will not disappoint!
Here are my recommended substitutions and variations:
1. Beef Substitutions:
If for some reason, beef short ribs are not available, you can use beef chuck instead. Though it is not as tender as beef ribs, it is still a good substitution.
2. Coffee Substitutions:
Cold brew is used in this recipe, but if it’s not available, you can substitute it with regular brewed coffee.
3. Maple Syrup Substitution:
Maple syrup adds a unique sweetness to the dish, but if maple syrup is unavailable, you can use honey as an alternative.
4. Adjusting the Spice:
If you don’t like too much heat in your food or want to have more spice added to the dish, adjust the number of canned chipotle chiles in adobo that you use.
5. The Slow Cooker Option:
You can cook this dish in a slow cooker to save time and effort. Combine all of the ingredients (except for lime juice) into the slow cooker and cook on low heat for 8-10 hours or on high heat for 5-6 hours.
These are just some of my suggestions for customizing this recipe; feel free to make any changes or additions according to your preferences!
Serving and Pairing
When it comes to serving and pairing this succulent dish, there are a few options that can elevate its flavors even further. Since it has a rich, smoky and spicy profile, try serving it with side dishes that have refreshing and crunchy textures like a fresh salad or coleslaw.
Pair this coffee ancho chile braised short ribs with a full-bodied red wine such as Syrah or Cabernet Sauvignon to balance out the heat of the chiles and compliment the depth of flavors in the meat. If you prefer beer, go for a dark ale with coffee notes to highlight the brewed coffee used in the recipe.
Serving suggestion: Scoop some polenta or mashed potatoes onto your plates and place one short rib on top. Drizzle each one with the sauce or serve it on the side so everyone can add as much as they’d like. Garnish each serving with a sprinkle of chopped cilantro and a slice of lime.
Enjoy this recipe while sharing good times with family and friends or when you need some comfort food during cold winter days.
Make-Ahead, Storing and Reheating
This coffee ancho chile short ribs recipe is perfect for meal prep and make-ahead meals. The dish can be cooked up to 3 days ahead, making it the ideal choice for a stress-free dinner party or a lazy weeknight meal. Simply let the braised short ribs cool to room temperature before storing them in an airtight container in the refrigerator.
When reheating, place a portion of the short ribs in a saucepan over medium-low heat and add some extra adobo sauce or water if needed. Slowly bring the dish to a simmer, stirring occasionally to prevent sticking, until heated through – usually 10 to 15 minutes should be sufficient.
The braised coffee ancho chile short ribs can also be stored in the freezer for up to two months, but reheat with care as freezing can affect the texture of meats. To thaw the short ribs, transfer them from the freezer to the refrigerator and allow them to come to room temperature overnight.
To reheat from frozen, defrost the container overnight in your fridge before gently reheating it as described above. Note that whenever you are reheating left-over meat dishes you should always make sure they reach a safe internal cooking temperature of 165°F (74°C) and never reheat them more than once.
Indulge in these leftovers when you need something warm and comforting that tastes even better than it did on day one!
Tips for Perfect Results
To ensure perfect results while making this rich and flavorful Short Ribs Braised in Coffee Ancho Chile Sauce recipe, I wanted to share some tips and tricks that will give your dish the best possible taste and texture.
Firstly, when it comes to selecting the short rib of beef, opt for one that is well-marbled. This will ensure a juicy, tender meat which will enhance the overall quality of your dish.
Secondly, make sure to season your short ribs with plenty of salt and black pepper before searing them. This will create a nice crust on the meat, adding flavor and depth to the braising process.
Thirdly, don’t be intimidated by the number of ingredients in this recipe – each one plays an important role in creating a complex and balanced sauce. Be sure to follow the recipe closely as written for best results.
Fourthly, take time to soak the dried ancho chiles in hot water before pureeing them into a paste. The soaking liquid not only helps to soften the chiles but also brings out their complex flavors.
Fifthly, if you’re looking for a healthier version of this dish, consider using pork ribs instead of beef or try brewing the coffee as cold brew for a lower acidity level.
Lastly, consider preparing this dish ahead of time as it only gets better with time. Store it in the fridge overnight and reheat gently on low heat before serving for maximum flavor.
By following these tips and tricks, you’ll be able to make an impressive and delicious Short Ribs Braised in Coffee Ancho Chile Sauce every time!
Bottom Line
In conclusion, short ribs braised in coffee ancho chile sauce is the perfect comfort food. This hearty dish is perfect for any occasion and can be enjoyed with friends and family. The savory and smoky flavor of the ancho chiles, combined with the rich taste of brewed coffee, creates a perfect balance that will leave you wanting more.
As a barista, I highly recommend this recipe for anyone who loves coffee and good food. This recipe is not only delicious but also easy to make with simple ingredients that are readily available.
So why not give it a shot? Prepare your kitchen equipment and gather the ingredients listed above, follow the recipe how-to section, and let your taste buds take you on a journey of flavorful adventure! Trust me; your guests will be singing praises to you after tasting it.
In conclusion, whether you are a slow-cooker enthusiast or want to experience something new, this recipe has got you covered. Explore more ways to enjoy this dish by pairing it up with mashed potatoes, rice or even veggies- the options are endless.
So make some time in your busy schedule to try out this amazing recipe today. It’s worth every penny, and I guarantee you won’t be disappointed. Cheers!
Short Ribs Braised in Coffee Ancho Chile Sauce Recipe
Ingredients
- 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
Instructions
- 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.
Add Your Own Notes
Nutrition
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