**Introduction:**
Indulge in the culinary masterpiece that is Short Ribs Braised in Ancho Chile Sauce, a dish that tantalizes taste buds with its harmonious blend of rich flavors and tantalizing aromas. This delectable dish has all the elements of a satisfying meal: tender and succulent short ribs, slow-cooked in a velvety and flavorful ancho chile sauce, complemented by a medley of vegetables and herbs. The ancho chile sauce, made from dried ancho chiles, imparts a smoky and slightly sweet flavor profile, while the short ribs soak up all the deliciousness, resulting in a tender and juicy meat that falls off the bone. Served over a bed of creamy polenta or mashed potatoes, this dish is a true feast for the senses.
**Recipes in the Article:**
1. **Short Ribs Braised in Ancho Chile Sauce:**
This recipe takes you through the step-by-step process of creating this mouthwatering dish. From preparing the ancho chile sauce to braising the short ribs until fall-off-the-bone tender, this recipe provides detailed instructions and helpful tips to ensure success.
2. **Creamy Polenta:**
Accompany your short ribs with a creamy and comforting polenta. This recipe guides you through the process of making a smooth and rich polenta that pairs perfectly with the savory short ribs and tangy ancho chile sauce.
3. **Roasted Vegetables:**
Complement your meal with a vibrant array of roasted vegetables. This recipe offers a selection of vegetables such as carrots, bell peppers, and zucchini, seasoned with herbs and roasted to perfection. The roasted vegetables add color, texture, and a delightful sweetness to the dish.
4. **Ancho Chile Sauce:**
If you're looking to recreate the delicious ancho chile sauce from scratch, this recipe provides a detailed guide. From selecting the right ancho chiles to blending them into a smooth and flavorful sauce, this recipe ensures you get the perfect sauce to elevate your short ribs.
SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
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
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.
SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
Categories Beef Onion Pepper Braise Beef Rib Hot Pepper Winter Maple Syrup Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
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.
ANCHO CHILE GLAZED RIBS
Provided by Aarón Sánchez
Yield 4 servings
Number Of Ingredients 17
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
Provided by Nancy Fuller
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
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.
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.
CROCK POT SHORT RIBS IN ANCHO CHILE SAUCE
Tender ribs with a flavorful, spicy chile sauce. I like to serve this with black beans or poblano chiles stuffed with a seasoned goat cheese mixture, and sometimes a small salad.
Provided by PalatablePastime
Categories Peppers
Time 11h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast cumin seeds in a dry skillet until fragrant and allow to cool.
- Grind cumin seeds in a mortar or spice mill.
- Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
- Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
- Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
- Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
- Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
- Place ribs in the crock pot and cover with sauce.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.
Tips:
- For the best flavor, use high-quality ancho chiles. Look for chiles that are deep red in color and have a smoky aroma.
- If you can't find ancho chiles, you can substitute another type of dried chile, such as guajillo or pasilla chiles. Just be sure to adjust the amount of chiles you use, as they can vary in spiciness.
- To make the ancho chile sauce, you'll need to rehydrate the chiles in hot water. Once they're softened, remove the stems and seeds and then blend the chiles with the other sauce ingredients until smooth.
- The short ribs can be braised in a Dutch oven or a slow cooker. If you're using a Dutch oven, brown the short ribs on all sides over medium-high heat before adding the sauce. If you're using a slow cooker, simply add all of the ingredients to the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
- Serve the short ribs with rice, beans, or your favorite sides.
Conclusion:
These short ribs braised in ancho chile sauce are a delicious and easy-to-make meal that is perfect for a special occasion or a casual weeknight dinner. The ancho chile sauce is rich and flavorful, and the short ribs are fall-off-the-bone tender. Serve with your favorite sides for a complete meal that everyone will enjoy.
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