Recipe

Short Ribs Braised In Ancho Chile Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 11 months ago 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 and the result is amazing. Prep:30m Cook:210m Servings:6	Mystic_rive
	altered recipe of chef del grande in houston

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Ingredients

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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

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Ribs improve in flavor if braised 2 days ahead. Cool completely, uncovered, then chill, ribs covered directly with parchment or wax paper and roasting pan covered with foil. Remove any solidified fat before reheating.

Directions

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 unpleasant, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and puree 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 puree 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.

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Plating:

I serve these over whipped potatoes and rutabega; about 3 potatoes to 1 large rutabaga with lots of butter and pepper.

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Comments

jonmic 1 year, 11 months ago said:
Yum! Sounds just great to me. Thanks for the post.

trigger 1 year, 4 months ago said:
Dried Chilies add a robust flavor that is smoky which accentuates the the braised short ribs and the hint of maple flavor within this delectable sauce. High Five
Michael

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