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Coffee-Braised Short Ribs with Ancho Chile

Coffee-Braised Short Ribs with Ancho Chile

Ingredients

  • 5 pounds 1-inch-thick flanken-style short ribs
  • 1 large red bell pepper, chopped
  • 1 large jalapeño, seeded, finely 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

Recipe Preparation

  • 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. DO AHEAD 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.

,Photos by Charles SchillerReviews Section

Coffee and Chocolate Braised Short Ribs Recipe

For a recipe that would dazzle anyone, try our short ribs braised in coffee and chocolate. This is one of our most unique chocolate recipes that works brilliantly for dinner, but also the leftovers can make a rather delicious lunch for the next day. The flavours are different but work as a great pair without being overpowering. It’s time you had a taste!

If you are thinking about preparing our coffee and chocolate braised ribs, we would recommend you take a look at some of our chocolate drinks, our alcoholic chocktails in particular go very well with this dish. This is an extremely sophisticated plate that will wow everyone!


Ancho Short Rib Tacos

Ingredients US Metric

  • For the pickled red onions
  • 1/2 cup red wine vinegar
  • 3 tablespoons thawed frozen orange juice concentrate
  • 3 tablespoons granulated sugar
  • 3/4 teaspoon dried Mexican oregano
  • 1 bay leaf (optional)
  • Kosher salt, to taste
  • 1 large red onion, thinly sliced
  • For the tacos
  • 3 cups beef broth, plus more as needed
  • 4 dried ancho chiles, stemmed and seeded
  • 2 tablespoons extra-virgin olive oil
  • 5 pounds bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 1 yellow onion, finely chopped (2 to 3 cups)
  • 4 cloves garlic, minced
  • 1 cup dry red wine, such as Cabernet or Chianti or Zinfandel
  • 16 to 20 flour or corn tortillas, warmed
  • 1 cup Mexican crema, sour cream, or crème fraîche
  • Cilantro leaves, for serving

Directions

In a bowl, combine the vinegar, orange juice concentrate, sugar, oregano, bay leaf, and salt. Stir until the sugar is dissolved. Add the red onion and stir to coat evenly. Cover and let stand at room temperature, stirring occasionally, for 6 to 8 hours. Remove and discard the bay leaf. Refrigerate, covered, until ready to use and for up to 1 month.

Preheat the oven to 350°F (180°C).

In a saucepan over high heat, bring the broth to a boil, then remove from the heat and add the ancho chiles. Set aside to steep.

Warm the olive oil in an ovenproof pot over medium-high heat. Pat the short ribs dry and season all over with salt and pepper. Working in batches, add the ribs to the pot and sear until browned on all sides, about 4 minutes per side. Transfer to a plate and set aside.

Add the yellow onion to the pot and cook, stirring often, until golden, about 4 minutes. Add the garlic, season with salt and pepper, and cook just until the garlic is soft, about 1 minute. Add the broth, chiles, and wine, stirring to scrape up any browned bits on the bottom of the pot. Nestle the ribs in the liquid, cover the pot, and transfer to the oven until the meat falls off the bones, 2 1/2 to 3 hours. Check the pot every 45 minutes or so to make sure there is enough liquid, adding more broth as needed it should reach about 3/4 of the way up the sides of the ribs.

Using tongs, transfer the ribs and the chiles to a plate to cool. Set the pot with the cooking liquid aside to cool.

When the ribs are cool enough to handle, use your hands or 2 forks to shred the meat. Discard the bones. Using a large spoon, skim the fat off the top of the cooled liquid in the pot. Transfer the contents of the pot and 1 of the reserved chiles to a blender and process to a smooth purée. Taste and, if desired, add more chile and purée again. Otherwise discard the remaining chiles. Return the puréed sauce to the pot and bring to a boil over high heat to warm it through. If a thicker sauce is desired, cook until the sauce reduces by half, about 5 minutes. Add the shredded meat and cook just until warmed through, about 4 minutes.

To assemble the tacos, fill the tortillas with the meat (using about 3 to 4 tablespoons shredded meat per taco) and top with some drained pickled onions, a dollop of crema, and some cilantro. Serve right away.

T-Shirt Variation

  • Quick Pickled Red Onions

When you’re short on ingredients but desperately need to satisfy a craving for these ancho short rib tacos, just squeeze some lime over thinly sliced red onions and wait a few minutes or hours as in this quick pickled red onions recipe. Tada!

Recipe Testers' Reviews

I have to admit, I really needed this recipe to be worth it. After dropping $40 on 5 pounds of bone-in short ribs, I was seriously questioning my sanity and whether I really needed 5 pounds of meat for my household of two. The ribs cooked down slowly in the deeply flavored sauce and resulted in a luxurious taco filling. It was worth it, and I did need (yes, NEED) all 5 pounds. Dinner #4 rolled around before we sadly ran out of the filling and were left yearning for more. I seared the meat in 2 batches, taking about 30 minutes total to get all the sides darkly seared. Once I combined all the ingredients (Cabernet was my choice for wine, as I was trying to get as much flavor and body as possible in the sauce) in the pot and nestled the ribs in nice and snug, I topped off with another 1 cup stock and put everything in the oven. I wrapped my Dutch oven with a layer of foil before placing the lid on it in order to keep some moisture in the braise. The meat was falling off the bone after 3 1/2 hours. The pickled onions are a little unorthodox however, I was pleasantly surprised. There is a lot of flavor due to the OJ concentrate and the relatively large amount of oregano. I too was originally skeptical, but the sweet tang of the OJ stood up nicely to the rich, dark flavor of the ribs. This dish requires a day of devotion. I'm happy to say that the time and effort is worth it with this dish and ultimately results in a very special taco dinner.

This recipe makes a nice, hearty taco filling. It's a great choice for a party, as most of the cooking is unattended in the oven, leaving you free to do other things. The pickled onions are delicious and could be made the day before or even several days in advance. This recipe works very nicely as written. The only suggestion I have is to remove the stems from the chiles before putting them in the broth as the stems will come off during cooking and can be hard to find and fish out later. The other thing is that, depending upon your beef broth and whether it has salt in it, you need to be careful with the amount of salt you add to the cooking liquid. My broth had no salt at all, so it wasn't a problem, but because you're going to reduce the cooking liquid later, if there's salt in your broth, your final sauce could end up being very salty. So know your broth and go easy on the salt early on, adjusting to taste after the sauce is reduced. I haven't tried it, but I think this recipe would be a cinch to adapt to a slow cooker. I'd just reduce the quantity of beef broth, maybe by half. I used Chianti—an inexpensive one. The time in the oven was 3 hours, and I didn't have to add more liquid.

With relatively few ingredients, this recipe yielded tacos that were full-flavored and enjoyed by all who ate them. The pickled red onions are absolutely delicious. I decided to use boneless beef short ribs for this recipe. I estimated that about 20-25% of a short rib was bone, so I used 4 pounds boneless short ribs. (Closest package I could find.) I cut the meat into 3-inch pieces and used Zinfandel for my wine. After 2 3/4 hours in the oven, the short ribs were very tender. I used 2 forks to shred them. (I found that this is easiest to do while they are still warm.) I put the chiles on a small plate, and poured the sauce into a jar. After about 40 minutes, the fat had floated to the top of the jar, and was very easy to spoon off. I put the sauce into my food processor. The chiles had not stayed intact after all of that time in the oven. I estimated what one chile would be and processed until everything was smooth. I tasted for flavor and ended up adding more chile. I did this until I was pleased with the flavor of the sauce. I ended up with 8 cups shredded meat and a little over 2 cups sauce. I found my sauce to be very thick. There was no need to reduce it. I refrigerated the meat and the sauce separately. I did not think that there was enough sauce to flavor all of the meat. It would have been lost if I had tried to mix them together.

The next day we had wonderful tacos. We either spread the sauce on the tortilla and then added the meat, onions, sour cream, and cilantro, or put “the fixins” on the tortilla and drizzled the sauce to the top. Either way, you could taste each component. I do not think that you would have if the sauce had been mixed into the meat. We found that 3 to 4 tablespoons meat made for a very nice taco. I served the tacos with pinto beans that I had cooked down with some water and garlic cloves till they got thick and soupy. We easily could have fed at least 12 people with this recipe. If you have more meats for a variety of tacos, you could feed even more. We froze the leftover meat in 1-cup portions and the sauce in 1/4-cup portions. Each package will make 2 tacos each for both my husband and me—a great, no-fuss meal. I can see making this dish again in such a large portion, so that there will be plenty of leftovers, which means plenty of easy meals at a later date.

Zoom in for that close-up—these are some classy-looking tacos. Rich, dark short ribs in a chile-infused wine sauce that yields supple, unctuous meat with plenty of deep flavor. Short ribs are the perfect cut to wrap up into tacos, as just a little meat delivers a huge punch. Pop some sweet-and-sour, neon-purple onions on there, fling on a bit of crema and some bright green cilantro, and not just for looks, either. You're in for the perfect bite. If you haven't worked with short ribs before, be prepared for them to throw off a lot of fat, both during searing and then again during braising. Pour off the fat to avoid a greasy-tasting result. I paused and refrigerated the braised meat overnight, and it was easy to toss out the solidified fat on the surface of the meat before shredding and blending. These could be a photogenic part of a colorful Mexican feast, but they also feel pretty special when accompanied just by white rice. I live my life with pickled onions on hand at all times, and they were pretty great on these tacos. I used a table Cabernet for the wine. I boiled my broth in the microwave to save a saucepan. The ribs threw off so much fat. I poured almost all of it off, and still thought the sauce was a bit greasy, even with removing the solidified fat after refrigerating. I didn't need to add liquid to the braise.

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Comments

Cooked this as written except that I transferred everything to the slow cooker for 5 to 6 hours and it came out beautifully. Next time, I’ll add in at least two maybe 3 of the ancho chilies to amp up the spiciness. Lucious, rich and delicious. I’ll freeze some of the leftovers.

Magnificent, Margo! We greatly appreciate you taking the time to let us know the slow cooker option. May I inquire, was it on high or, I suspect, low? Once we have that info, we’ll add a variation to the recipe so others can use your incredibly helpful advice.

Right, the slow cooker setting was on low (I only have the options of high/low on my unit). I did want to stop the cooking before the ribs dissolved too, too much.


Replies

Here you go guys.
3 lb brisket (pref. flat cut) with thick fat cap if poss.
rub with:
2 tbs coarse sea salt
equal amts ground ancho powder and ground coffee. I probably use (I don't measure a lot) close to 1/4 cup each but a good bit falls off in the process. Get it good and dark.
Sear both sides to a good black on a hot grill, fat side down first.
Put into a heavy cast iron pot, fat side up, and add:
1 rough chopped onion
3 - 4 rough chopped garlic cloves
1 1/2 tsps cinnamon
2 tbs ground ancho powder
2 tbs ground coffee
2 tbs sea salt
1 whole dried ancho pod
2 bay leaves
1 cup red wine
2 cups tomato juice
3 - 4 tbs red wine vinegar
juice of 2 limes

Cover tightly and braise at 300 for 3 1/2 to 4 hours. Remove meat and rest. Strain braising liquid and reduce by 1/3 to 1/2. Shred meat with fork and add to reduced braise liquid. Serve on warmed tortillas with your choice of fajita toppings.


Martini Moments

This modified recipe was inspired from the BC Seasonal Cookbook.  It is extremely aromatic, flavourful and absolutely perfect for a fall dinner party.  I served it with local corn (boiled on the cob and then sliced off), mashed potatoes and fresh bread to soak up the delicious sauce.

  • Preheat oven to 300˚ F (150˚ C)
  • Heat oil in a heavy-bottomed pot over medium-high heat.
  • Season beef short ribs with salt and pepper.
  • Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.

    Add brown sugar, ancho chile powder, oregano, and cumin and cook for 5 minutes.

Stir in coffee, wine tomatoes, tomato paste and bring the mixture to a boil.

  • Add the short ribs and the collected juices to the pot and heat until boiling.
  • Cover and bake in oven until the meat is very tender, at least 2 hours.
  • Stir in chocolate until it is melted and evenly distributed in the sauce.

Comments

This modified recipe was inspired from the BC Seasonal Cookbook.  It is extremely aromatic, flavourful and absolutely perfect for a fall dinner party.  I served it with local corn (boiled on the cob and then sliced off), mashed potatoes and fresh bread to soak up the delicious sauce.

  • Preheat oven to 300˚ F (150˚ C)
  • Heat oil in a heavy-bottomed pot over medium-high heat.
  • Season beef short ribs with salt and pepper.
  • Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.

    Add brown sugar, ancho chile powder, oregano, and cumin and cook for 5 minutes.

Stir in coffee, wine tomatoes, tomato paste and bring the mixture to a boil.

  • Add the short ribs and the collected juices to the pot and heat until boiling.
  • Cover and bake in oven until the meat is very tender, at least 2 hours.
  • Stir in chocolate until it is melted and evenly distributed in the sauce.


Central American Food Recipes 4+

Central American Food Recipes is an app to explore the fresh and tangy flavors from the region of Central America. This ranges from crunchy quesadilla to tamales, salsa to picadillo and much more. This app has a vast offline collection of more than 1000 Central American Recipes and 1000+ Drinks/Beverages. Spice up your taste buds and learn how to cook delicious Food in an easy, step by step way! The Central American Food app has quick meals spread across major categories like Vegan, Vegetarian, Non-vegetarian, Snacks, Appetizers, Entree, Accompaniments, Cheese recipes, Side dishes, Confectionery items, Desserts, Palate Cleansers and more.
Central American Food has been organized and cataloged, so that you can easily find any recipes by Courses, Taste Buds, Cuisines and Ingredients. Choose your Dietary needs for Vegetables, Fruits, Seafood, Meat, Poultry, Dairy, Pulses, Grains, Sweets, Beverages and more.
Some of the Central American Recipes are listed below:
Homemade Eclairs
Huevos Rancheros Verdes
Crock Pot Minestrone Soup
Yucatan-style Chicken, Lime, And Orzo Soup
Midnight Tortas
Oaxacan Lamb In Spicy Tomatillo Sauce
Egg N Potato Burritos
Chicken Avocado Rice Salad
Coffee-braised Short Ribs With Ancho Chile
Winter Squash And Spinach Salad With A Cranberry Vinaigrette
Application Features:-
* Find the List of ingredients with cooking instructions for each recipe.
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You might run out of hunger, but the mesmerizing aroma of food complemented by worldwide Ingredients, will make you move. Learn to cook because you’ll love gulping down this food from Central American Food Recipes.


Central American Food Recipes 4+

Central American Food Recipes is an app to explore the fresh and tangy flavors from the region of Central America. This ranges from crunchy quesadilla to tamales, salsa to picadillo and much more. This app has a vast offline collection of more than 1000 Central American Recipes and 1000+ Drinks/Beverages. Spice up your taste buds and learn how to cook delicious Food in an easy, step by step way! The Central American Food app has quick meals spread across major categories like Vegan, Vegetarian, Non-vegetarian, Snacks, Appetizers, Entree, Accompaniments, Cheese recipes, Side dishes, Confectionery items, Desserts, Palate Cleansers and more.
Central American Food has been organized and cataloged, so that you can easily find any recipes by Courses, Taste Buds, Cuisines and Ingredients. Choose your Dietary needs for Vegetables, Fruits, Seafood, Meat, Poultry, Dairy, Pulses, Grains, Sweets, Beverages and more.
Some of the Central American Recipes are listed below:
Homemade Eclairs
Huevos Rancheros Verdes
Crock Pot Minestrone Soup
Yucatan-style Chicken, Lime, And Orzo Soup
Midnight Tortas
Oaxacan Lamb In Spicy Tomatillo Sauce
Egg N Potato Burritos
Chicken Avocado Rice Salad
Coffee-braised Short Ribs With Ancho Chile
Winter Squash And Spinach Salad With A Cranberry Vinaigrette
Application Features:-
* Find the List of ingredients with cooking instructions for each recipe.
* Nutritional values of recipes and Ingredients.
* Use up what's in your pantry by “Cook With” feature.
* 3000+ Tips around Food, HouseHold, Remedy, Health, Kitchen & Wellness.
* 5000+ benefits of all ingredients.
* With Filter feature, you not only get what you want but can ignore what you don’t.
* Plan your meals under “Menu Planner”.
* Cook “Hands Free” by simply listening to the ChefChili’s Instructions.
* Explore Worldwide Cuisines.
* Get Similar Central American Food on the basis of your choice!
* Use “Turbo Search” and shortlist with Type of Diet, Taste Buds, Ingredients, Countries and many more.
* Organize or bookmark your favorite recipes in EduBank.
* If you think something is missing, contribute it!
You might run out of hunger, but the mesmerizing aroma of food complemented by worldwide Ingredients, will make you move. Learn to cook because you’ll love gulping down this food from Central American Food Recipes.


3 Terrific Wines to Pair with Short Ribs

Luscious, melt-in-the-mouth short ribs call for robust reds.

Luscious, melt-in-the-mouth short ribs call for robust reds, but much like the Bacon Cheeseburger D’oh Nut, pairing overly rich, palate-coating wines with one of the world’s fattier cuts of meat is just gross. Instead, look for full-bodied reds that have enough acidity to keep your palate refreshed. Here, a few bottles under $17 to try.

Southern French Reds.
The rustic Grenache-based blends made in regions such as the Southern Rhone, Provence and the Languedoc are made for braised meats. They offer spicy fruit and coarser tannins that become soft and delicious with richer dishes, like short ribs. One affordable producer to look for: Mas de Gourgonnier. Domaine Charvin from Châteauneuf-du-Pape and Canet-Valette from Saint-Chinian also make reliable bottles.

Chilean Cabernet Sauvignon.
When served blind, wine geeks often have a hard time pegging Chilean Cabernet. They have some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes them great with short ribs. Look for bottles from Pe༚lolén or Mapuche.

Sangiovese from Tuscany.
Sangiovese, grown in Tuscan subregions such as Chianti, Montepulciano and Montalcino, is too often reserved for pizza and pasta. Yes, super-cheap Sangiovese are best saved for lighter food, but pay a few more dollars and you’ll be rewarded with serious reds that have bright cherry fruit and smoky, herbal notes�licious with beefy short ribs. Try wines from Mastrojanni in Montalcino, Fèlsina in Chianti or Avignonesi in Montepulciano.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.


Braised Ancho Recipes

  • Short Ribs Braised In Coffee Ancho Chile Sauce

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Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .


A not so traditional look at beverages

Mention to some coffee-lovers the idea of a sweetened drink or something that requires whipped cream on top and you’ll get some looks. Especially if you are a guy or gal who takes your java black with no additions.

But what if I told you our list was also ripe for the picking with simple and slight variations that entertain the taste buds and excite the senses?

Even if you aren’t slightly tempted by the sounds of an espresso old-fashioned, a cold brew tonic or a thai iced coffee, keep this list hand for when you play the witty, creative and ever-popular host or hostess.

Place a cold brew dirty chai (with bourbon) in your guests hands next time the weather turns steamy, and we can almost guarantee, that to you, will go the praises.