Short Ribs Braised In Coffee Ancho Chile Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE



Short Ribs Braised in Coffee Ancho Chile Sauce image

Make and share this Short Ribs Braised in Coffee Ancho Chile Sauce recipe from Food.com.

Provided by PaulaG

Categories     Stew

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 dried ancho chiles, stemmed,seeded,and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 cloves garlic, coarsely chopped
2 tablespoons finely chopped canned chipotle chiles in adobo, plus
2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lbs short rib of beef (or flanken)
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

Steps:

  • Preheat oven to 300°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 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.

COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE



Coffee-Braised Short Ribs with Ancho Chile image

Categories     Coffee     Tomato     Braise     Beef Rib     Bell Pepper     Hot Pepper     Fall     Jalapeño     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
5 pounds 1-inch-thick flanken-style short ribs
1 large onion, chopped
1 large red bell pepper, chopped
1 large jalapeño, seeded, finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons ancho chile powder*
2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
2 cups strong freshly brewed coffee (not espresso or dark roast)
1 14 1/2-ounce can diced tomatoes in juice
1 tablespoon tomato paste
Chopped fresh cilantro

Steps:

  • 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.

SHORT RIBS WITH COFFEE AND CHILES



Short Ribs With Coffee and Chiles image

There is hardly a combination of flavors that does not work with short ribs, as long as you braise them. In Alsace, they use leftover coffee as a braising liquid. When you combine that with a couple of types of chiles and a little red wine, the result is an unfamiliar yet old-fashioned dish that seems to please everyone.

Provided by Mark Bittman

Categories     meat, main course

Time 3h

Yield 4 to 8 servings

Number Of Ingredients 9

1 tablespoon oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chile, stemmed, seeded and minced
1 dried chipotle chile, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee

Steps:

  • In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.
  • In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender - beyond when meat falls off the bone - turning every hour or so. Taste and adjust seasoning and serve.

SHORT RIBS BRAISED IN ANCHO CHILE SAUCE



Short Ribs Braised in Ancho Chile Sauce image

Categories     Coffee     Beef     Pepper     Braise     Fall     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

4 dried ancho chiles, stemmed, seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
1 tablespoon salt
6 lb beef short ribs or flanken
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

Steps:

  • 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 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 (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.

ANCHO CHILE GLAZED RIBS



Ancho Chile Glazed Ribs image

Provided by Aarón Sánchez

Yield 4 servings

Number Of Ingredients 17

2 whole "St. Louis" pork rib steaks
1/2 cup oil
1 cup Chef Paul Meat Magic seasoning or substitute
1 1/2 gallons chicken stock
1 cup Worcestershire sauce
1/2 cup whole garlic cloves peeled
1 cup ancho chile (seeded, deveined, and toasted)
1/4 cup molasses or honey
2 tablespoons of each spice (toasted fennel seed, toasted cumin seed, star anise, and black pepper)
1 onion roughly chopped
2 tablespoons chopped garlic
1 red bell pepper roughly chopped
1 green bell pepper roughly chopped
1 cup red wine vinegar
Ancho Chiles to taste
1/2 cup diced pineapple
1 cup braising liquid, recipe above, strained

Steps:

  • Season racks generously with salt and pepper. Combine oil and seasoning and mix well until a paste forms. Then brush racks with seasoning paste on both sides. On a hot grill or grill pan, cook ribs for 2 minutes on both sides. While ribs are cooking, combine ingredients for braising liquid in large mixing bowl. After ribs have cooked on both sides, place in roasting pan and cover with braising liquid, reserving 1 cup, strained. Cook in 375-degree oven for 45 minutes to 1 hour.
  • For the Glaze: In a medium saucepan, heat and cook, onion, garlic, and peppers for 3 minutes. Add vinegar and ancho chilies and reduce by half. Add pineapple and braising liquid. Cook for 10 minutes at medium heat and puree with stock blend until smooth. Remove ribs from oven and finish n a grill or grill pan, cook racks on one side for just a few minutes brushing the other side with the glaze. Repeat twice. Cut ribs off rack and serve.

CHILE-BRAISED SHORT RIBS



Chile-Braised Short Ribs image

Provided by Nancy Fuller

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

2 large dried New Mexico chile peppers, stemmed, seeded and torn into pieces
1 cup boiling water
5 pounds meaty English-style center-cut short ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 cups low-sodium chicken stock
2 tablespoons tomato paste
4 cloves garlic, peeled and smashed
1 large onion, chopped
One 750-milliliter bottle hard cider
2 tablespoons balsamic vinegar
3 sprigs fresh rosemary
Chopped fresh parsley, for garnish

Steps:

  • Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
  • Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes.
  • Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
  • Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
  • Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
  • Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish.

COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE



Coffee-braised Short Ribs With Ancho Chile image

Relish each step of preparing coffee-and chile-braised short ribs; searing a brown crust on the ribs before they bake adds a deep carmelized flavor; sauteing the aromatics( onions, peppers, garlic) in the drippings makes the sauce base really fragant. The ancho chile powder is available in the mexican spice section of most supermarkets and at latin markets.

Provided by Barb G.

Categories     Vegetable

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
salt and pepper
5 lbs beef short ribs (1-inch-thick flanken-style)
1 large onion, chopped
1 large red bell pepper, chopped
1 large jalapeno, seeded,finely chopped
6 cloves garlic, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons dried ancho chile powder
2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
2 cups strong coffee (not espresso or dark roast)
1 (14 1/2 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
chopped fresh cilantro (to garnish)

Steps:

  • Preheat oven to 300 degrees.
  • Heat oil in heavy large pot (Dutch oven) over medium-high heat; sprinkle short ribs with salt and pepper; working in batches, add ribs to pot and cook until brown, about 4 minutes each side, transfer to platter.
  • Add onion, red bell pepper, and jalapeno to drippings in pot, reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes; stir in garlic and saute 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 a boil, scrapping up browned bits;Return ribs and any juices to pot; bring to boil.
  • Cover and bake until meat is very tender, about 1 hour and 45 minutes; spoon fat from surface of sauce, season to taste with salt and pepper, (can be prepared 1 day ahead, cool slightly, chill uncovered until cold, then cover and refrigrate, Rewarm, covered, over medium heat before continuing): Transfer ribs to platter, spoon sauce over and sprinkle with chopped cilantro.

Nutrition Facts : Calories 1575.9, Fat 142.2, SaturatedFat 60.3, Cholesterol 287.3, Sodium 380.1, Carbohydrate 16.1, Fiber 2.9, Sugar 9.8, Protein 56.2

More about "short ribs braised in coffee ancho chile sauce recipes"

BRAISED BEEF SHORT RIBS IN COFFEE ANCHO CHILE SAUCE
braised-beef-short-ribs-in-coffee-ancho-chile-sauce image
Web Preheat oven to 350°F. Generously sprinkle ribs with salt and pepper. Heat oil in pan with high sides over medium-high heat. Brown ribs in batches, …
From everydayglutenfreegourmet.ca
Estimated Reading Time 5 mins


BRAISED SHORT RIBS WITH ANCHO BBQ SAUCE | READY SET EAT
braised-short-ribs-with-ancho-bbq-sauce-ready-set-eat image
Web Heat the oven to 325°F. Set a Dutch oven over medium-high heat and heat remaining 1 1/2 tablespoons oil. Sprinkle the meat with about 1/2 teaspoon salt, place in the hot oil and sear all sides to a rich golden brown, about …
From readyseteat.com


BRAISED SHORT RIBS WITH SQUASH AND CHILE RECIPE | BON …
braised-short-ribs-with-squash-and-chile-recipe-bon image
Web Aug 13, 2019 Preparation. Step 1. Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
From bonappetit.com


BRAISED SHORT RIBS RECIPE - FOOD & WINE
braised-short-ribs-recipe-food-wine image
Web Nov 2, 2022 Preheat the oven to 350°F. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil.
From foodandwine.com


CROCKPOT COFFEE ANCHO CHILE SHORT RIBS - PALEOMG
crockpot-coffee-ancho-chile-short-ribs-paleomg image
Web May 1, 2012 Instructions. Place dried ancho chiles in a bowl and cover with hot water. Let sit for around 20-30 minutes until soft. Add your softened ancho chiles, brewed coffee, garlic cloves, honey, olive oil, lime and salt …
From paleomg.com


BIRRIA STYLE BEEF TACOS RECIPE | MICHAEL SYMON | FOOD NETWORK
Web Season the chuck roast and short ribs with salt and pepper. Add to the hot oil and deeply brown on all sides, 2 to 3 minutes per side. Add the garlic, carrot, onion, cumin, oregano …
From foodnetwork.com
Author Michael Symon
Steps 6
Difficulty Intermediate


ANCHO BRAISED SHORT RIBS : RECIPES : MISSION FOOD SERVICES
Web 6 each Dried Ancho Peppers , stemmed and seeded 3 cups Water 6 lbs. Short Ribs, raw Salt and Pepper to taste 1/4 cup Olive Oil 12 each Garlic Cloves, minced 2 each Red …
From missionfoodservice.com


BEST BRAISED SHORT RIBS - HOW TO MAKE BRAISED SHORT RIBS - DELISH
Web Mar 30, 2022 1 tbsp.. extra-virgin olive oil. 8. pieces bone-in short ribs (4 to 5 lb. total) Kosher salt. Freshly ground black pepper. 3. heads garlic, halved crosswise, one clove …
From delish.com


FRENCH ONION SHORT RIBS - 5* TRENDING RECIPES WITH VIDEOS
Web Apr 21, 2023 Add the shallots, garlic, thyme, sage, and chili flakes. Then add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover …
From food.theffeed.com


SIMPLE BRAISED SHORT RIBS | THE HUNGRY HUTCH
Web Dec 9, 2020 Instructions. Heat the oven to 350˚F. Heat a thin layer of oil in a Dutch oven or other large oven-safe pot with a lid over medium-high heat. Meanwhile, pat the short …
From thehungryhutch.com


BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS - THE …
Web Dec 16, 2022 Step 1 Salt and pepper ribs, then dredge in flour. Set aside. Step 2 Cook pancetta in a large Dutch oven over medium heat until complete crispy and all fat is …
From thepioneerwoman.com


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE - PLAIN.RECIPES
Web 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. …
From plain.recipes


BRAISED SHORT RIBS RECIPE - TASTES BETTER FROM SCRATCH
Web Feb 24, 2020 Preheat oven to 350 degrees F. In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook …
From tastesbetterfromscratch.com


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE - LUNCHLEE
Web Jan 22, 2023 Ingredients: [‘dried ancho chiles’, ‘water’, ‘onion’, ‘garlic’, ‘chipotle chiles in adobo’, ‘adobo sauce’, ‘pure maple syrup’, ‘fresh ...
From lunchlee.com


RECIPE | ANCHO CHILI BRAISED SHORT RIBS | NATALIE MACLEAN
Web Season ribs with rub and allow marinate overnight. Soak ancho chilies in boiling-hot water until softened (20 minutes), and drain in a colander, retaining liquid. Taste soaking liquid; …
From nataliemaclean.com


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
Web 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. …
From keeprecipes.com


SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
Web Feb 10, 2014 1 Tablespoon Olive Oil. 1/2 Cup Brewed Coffee. Preheat your oven to 350 degrees. Throw away stem from ancho chiles. Split anchos open and throw away seeds …
From tinynewyorkkitchen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #beef     #american     #caribbean     #southwestern-united-states     #tex-mex     #central-american     #dietary     #meat     #beef-ribs

Related Search