COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE
- Number of Servings: 6
Ingredients
2 tablespoons olive oil5 pounds 1-inch-thick flanken-style short ribs1 large onion, chopped1 large red bell pepper, chopped1 large jalapeño, seeded, finely chopped6 garlic cloves, chopped2 tablespoons dark brown sugar1 1/2 tablespoons ancho chile powder*2 teaspoons dried oregano1 1/4 teaspoons ground cumin2 cups strong freshly brewed coffee (not espresso or dark roast)1 14 1/2-ounce can diced tomatoes in juice1 tablespoon tomato paste
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.
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.
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.)
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
*Available in the spice section of most supermarkets and at Latin markets.
Number of Servings: 6
Recipe submitted by SparkPeople user METTLEMETAL.
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.
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.)
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
*Available in the spice section of most supermarkets and at Latin markets.
Number of Servings: 6
Recipe submitted by SparkPeople user METTLEMETAL.
Nutritional Info Amount Per Serving
- Calories: 676.8
- Total Fat: 47.3 g
- Cholesterol: 170.9 mg
- Sodium: 184.8 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.2 g
- Protein: 48.4 g
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