Indulge in the tantalizing flavors of fall-off-the-bone short ribs braised in a rich and aromatic coffee-chile sauce. This delectable dish is a symphony of sweet, savory, and smoky notes, elevated by the unique combination of coffee and chiles. Accompanying this main course are three equally enticing recipes: a refreshing tomatillo salsa with a hint of spice, a creamy and flavorful avocado crema, and a vibrant and tangy pickled red onion salad. These accompaniments perfectly complement the short ribs, adding layers of texture and flavor to create a truly unforgettable culinary experience.
Here are our top 7 tried and tested recipes!
COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE
Categories Coffee Tomato Braise Beef Rib Bell Pepper Hot Pepper Fall Jalapeño Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
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 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.
COFFEE-BRAISED SHORT RIBS
When the leaves start falling, I crave comfort foods like hearty slow-cooked stews and braised meats. I love this recipe because short ribs that cook until tender smell and taste impressive, but are super easy to make.-Melissa Turkington, Camano Islands, Washington
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion., Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes.
Nutrition Facts : Calories 320 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 569mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
SHORT RIB CHILI
Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.
Provided by Giada De Laurentiis
Categories main-dish
Time 4h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F.
- Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
- Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
- Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
- Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
- Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
- Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
COFFEE CHILI RUBBED BEEF SHORT RIBS
This RawSpiceBar's Dark Coffee & Chiles can also be used on pork aside from Coffee Chili Rubbed Beef Short Ribs. Just place the meat in a dish, dredge with the rub, and mix it into the meat. Cover and put in refrigerator for 8 to 24 hours. Let the meat come to room temperature before cooking.
Provided by RawSpiceBar
Categories Steak
Time P1DT1h
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar's Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
- Preheat the oven to 350ºF (180ºC).
- Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
- Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.).
- Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.
Nutrition Facts : Calories 1895.5, Fat 175, SaturatedFat 73.1, Cholesterol 345.3, Sodium 237.7, Carbohydrate 9.3, Fiber 1.6, Sugar 4.7, Protein 66.7
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.
COFFEE-BRAISED SHORT RIBS RECIPE BY TASTY
Here's what you need: Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee, boiling water, bone-in English-cut beef short ribs, kosher salt, Private Selection™ Tellicherry Black Peppercorn, canola oil, Private Selection® Vidalia Sweet Onion, garlic, large carrots, all purpose flour, beef broth, bay leaves, fresh rosemary, Private Selection™ Petite Medley Potatoes, Private Selection™ Italian Extra Virgin Olive Oil, Private Selection™ Handpicked Broccoli Florets
Provided by Kroger
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Arrange an oven rack in the lower third position and the other in the upper third position. Preheat the oven to 350°F (180°C).
- Add the Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee to the bottom of a French press. Pour the boiling water over the grounds. Give the coffee a quick stir, cover with the lid (leaving the plunger up) and let sit for 4 minutes. Press the plunger down all the way to the bottom. Immediately pour the coffee into a heatproof liquid measuring cup and set aside.
- Season the short ribs all over with 1 teaspoon salt and pepper to taste.
- Heat the canola oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add short ribs, (in batches if needed) and cook until browned on all sides, about 8 minutes total. Transfer the short ribs to a plate and discard all but a thin layer of oil.
- Return the Dutch oven to medium-high heat and add the Private Selection® Vidalia Sweet Onion, garlic, and carrots. Cook until the onion is translucent and the carrots have started to soften, about 5 minutes. Add the flour and cook, stirring frequently, until golden in color, 1 minute more.
- Add the beef broth and use a wooden spatula to scrape up the browned bits from the bottom of the pot. Add the bay leaves, rosemary, short ribs and any accumulated juices, and 1½ cups of the brewed coffee. Bring to a boil.
- Cover the Dutch oven and transfer to the oven. Cook for about 1½ hours, or until the short ribs are tender and the sauce has thickened.
- Meanwhile, line 2 baking sheets with parchment paper.
- Add potatoes to a prepared baking sheet and toss with 1½ tablespoons Private Selection™ Italian Extra Virgin Olive Oil and ½ teaspoon salt until well coated. Spread in a single layer, cut side down. On the other prepared baking sheet, toss the broccoli with the remaining tablespoon olive oil and remaining ¼ teaspoon salt.
- After short ribs have been in the oven for 1 hour, add the potatoes and broccoli to the oven and cook until tender, 25-30 minutes.
- Remove the Dutch oven from the oven and transfer the short ribs to a platter. Discard the rosemary stems and bay leaves. Let the sauce settle, then skim the fat from the surface and discard. Season the sauce with more salt to taste.
- Divide the potatoes and broccoli between shallow bowls, then top with the short ribs and spoon sauce over top.
- Enjoy!
Tips:
- Braising is a great way to cook short ribs, as it allows the meat to become tender and flavorful.
- Using a Dutch oven or heavy pot with a tight-fitting lid is essential for braising.
- Sear the short ribs before braising to add flavor and color.
- Use a flavorful braising liquid, such as beef broth, red wine, or coffee.
- Add vegetables and herbs to the braising liquid for extra flavor.
- Braise the short ribs for at least 2 hours, or until the meat is fall-off-the-bone tender.
- Serve the short ribs with mashed potatoes, rice, or roasted vegetables.
Conclusion:
Short ribs are a delicious and versatile cut of meat that can be cooked in a variety of ways. Braising is a particularly good method for cooking short ribs, as it allows the meat to become tender and flavorful. The coffee and chiles in this recipe add a unique and delicious flavor to the short ribs. This dish is sure to impress your friends and family.
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