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
Anyone have a favorite savory food recipe that includes coffee they can
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
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
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
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
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
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