Short Ribs Braised In Ancho Chile Sauce
From mystic_river1 16 years ago
- 210 minutes to make
- Serves 6
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.
Ingredients
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- 4 dried ancho chiles, stemmed, seeded, and ribs discarded shopping list
- 2 cups boiling-hot water shopping list
- 1 medium onion, quartered shopping list
- 3 garlic cloves, coarsely chopped shopping list
- 2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce shopping list
- 2 tablespoons pure maple syrup shopping list
- 1 tablespoon fresh lime juice shopping list
- 1 tablespoon salt shopping list
- 6 lb beef short ribs or flanken shopping list
- 1 teaspoon black pepper shopping list
- 1 tablespoon vegetable oil shopping list
- 1/2 cup brewed coffee shopping list
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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. shopping list
How to make it
- 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.
People Who Like This Dish 1
- trigger MA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 2 people-
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
trigger
in loved it
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" It was excellent "