SHORT RIBS BRAISED IN 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 (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.
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Rose Ann
a77@yahoo.comI've tried many short ribs recipes, but this one is by far the best. The sauce is incredible and the meat is so tender. I highly recommend it!
Liqiat Ali
liqiat_ali@yahoo.comThis is my new go-to recipe for short ribs. It's easy to make and the results are always amazing.
Kathleen Reed
kathleen.r0@gmail.comI'm not a big fan of ancho chile sauce, but I thought this recipe was still pretty good. The meat was cooked perfectly and the sauce was not too spicy.
Pom Cro
pcro@yahoo.comOverall, this is a good recipe. The meat was tender and the sauce was flavorful. I would recommend it to others.
Terry Makhoba
terry_makhoba19@gmail.comI would have liked the sauce to be a bit thicker.
Nora Stark
s53@yahoo.comThis recipe is not for beginners. It's a bit complicated and the cooking time is long.
Kelvin Mutwiry
m.kelvin@gmail.comI followed the recipe exactly and the meat was overcooked. I think I'll cook it for less time next time.
Violet Cowell
cowell@hotmail.frThe meat was a bit tough, but the sauce was delicious.
Alie Sayeed
a@hotmail.co.ukI wasn't sure how the ancho chile sauce would taste, but I was pleasantly surprised. It's not too spicy and it has a really nice flavor.
Florence Mugide
florence63@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The meat is fall-apart tender and the sauce is amazing. I will definitely be making this again.
Adefres Roby
r21@aol.comI love the combination of flavors in this dish. The ancho chile sauce is spicy and smoky, and the meat is tender and juicy. It's a great recipe for a special occasion.
Talha Khan
khan.t@yahoo.comThis was my first time making short ribs and I was really happy with the results. The recipe was easy to follow and the meat turned out perfectly.
Mahmud Lalin
m.lalin@yahoo.comI've made this recipe several times and it's always a crowd-pleaser. The ancho chile sauce is delicious and the meat is so tender. I highly recommend it!
Learn And Teach
a_learn49@hotmail.co.ukThis short ribs recipe is a winner! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a hit with my family.