Relish each step of preparing coffee- and chile-braised short ribs: Searing a brown crust on the ribs before they bake adds a deep caramelized flavor; sautéing the aromatics (onions, peppers, garlic) in the drippings makes the sauce base really fragrant.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 300°F. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
Step 2
Add onion, red bell pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté uncovered 1 minute. Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
Step 3
Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)
Step 4
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
Step 5
*Available in the spice section of most supermarkets and at Latin markets.
