Best 2 Ancho Chili Rubbed Beef Roast Recipes

ANCHO CHILI-RUBBED BEEF ROAST

Steps:

• Heat oven to 325 degrees F. Combine rub ingredients; (all ingredients following the roast listed, minus the oil) and reserve 2 Tbs. for potatoes. Press remaining rub onto the beef. Use beef round tip roast.
• Place roast on rack in a shallow roasting pan. Insert oven proof meat thermometer so tip is centered in thickest part of the beef, not resting in fat. (Do not overcook.).
• Meanwhile, mix reserved rub and oil and toss with potatoes. Roast Potatoes in a greased baking pan, covered for 1 hour. After 1 hour stir potatoes and leave pan uncovered and cook for another 10 to 15 minutes or until the potatoes are tender.
• Put the potatoes in the oven during the last hour before roast should be done. I figure in resting time for roast or you can keep the potatoes warm in your convection oven which is what I do, cover back on.
• Remove the roast when the meat thermometer registers 140 degrees for medium rare; 155 degrees for medium. Let stand for 15 minutes and then carve the roast. Season with salt to your taste.
• Important - Let the roast stand and rest before cutting or it for 15 minutes or it won't cut nicely!
• Serve with potatoes.

SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE

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 (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.