HomeRoast Digest


Topic: Short Ribs Braised In Coffee Ancho Chile Sauce (4 msgs / 105 lines)
1) From: Scott Miller
I was planning to do pork ribs this weekend but saw some really nice 
beef ribs at the market today. These are not those short, cross-cut beef 
ribs but ribs cut from the plate, about 8 inches long. So tomorrow's 
kitchen task will be the recipe below. The pork ribs will have to wait a 
couple days.
Anyone have a favorite savory food recipe that includes coffee they can 
share?
cheers,
ScoTTT --> love it when things fall together like this. I saw the ribs, 
bought them, then came home and this recipe was posted to another list I 
subscribe to!
~~~~~~~~~~~~~~~~~
Short Ribs Braised In Coffee Ancho Chile Sauce
4    dried ancho chiles; stemmed,
     - seeded, and rib
2 c  boiling-hot water
1 md onion; quartered
3    cloves garlic; coarsely
     -chopped
2    tbsps chipotles in adobo
     -pureé; plus 2 tsp
1 tb lime juice
3 ts salt
6 lb beef short ribs; or flanken
1 ts black pepper
1 tb vegetable oil
1/2 c  brewed coffee
Preheat oven to 350ºF.
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.
Makes 6 servings.
Gourmet January 2003
Recipe Notes
Chef Robert Del Grande of Cafe Annie, in Houston, serves a fillet of 
beef with a coffee chile sauce. Wwe 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

2) From: James House
Wow, this sounds cool!  A way to blend coffee and meat!  I have to try this
out...
On 6/21/06, Scott Miller  wrote:
<Snip>

3) From: David Springston
This is a multi-part message in MIME format.
Sounds good - but I guess we won't be seeing anyone using the Gesha in =
here.

4) From: Scott Miller
This is a multi-part message in MIME format.
David Springston wrote:
<Snip>
No fancy high priced Gesha type stuff. Just a moka brewed CR or some 
other coffee with good body. Since I roasted a half pound of PNG Kimel a 
couple days ago, that actually looks like what I'll grind right now. 
Braising starts shortly!
cheers,
Scott


HomeRoast Digest