Coffee Braised Short Ribs with Ancho Chile
Tender, fall-off-the-bone beef short ribs get an irresistible upgrade in this recipe for Coffee Braised Short Ribs with Ancho Chile. This bold and flavorful dish boasts a rich braising liquid made with strong brewed coffee, dried ancho chiles, and a touch of brown sugar, creating a savory-sweet balance with a hint of smoky spice. Slow-cooked with aromatic vegetables, fresh thyme, and bay leaves, the short ribs become melt-in-your-mouth tender, while the sauce reduces into a luscious gravy. Perfectly suited to cozy dinners or special occasions, these ribs pair beautifully with creamy mashed potatoes or buttery polenta for an indulgent, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 lb beef short ribs
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp all-purpose flour
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 ancho chiles, dried and stemmed
- 2.5 cup coffee, brewed strong
- 2 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 tbsp white vinegar
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef short ribs dry with paper towels and season them generously with kosher salt and black pepper. Lightly dust the ribs with the all-purpose flour, shaking off excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2–3 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer the seared ribs to a plate and set aside.
Using the same pot, add the diced onions, carrots, and celery. Sauté until softened and aromatic, about 5 minutes, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and dried ancho chiles to the vegetables. Cook for 1–2 minutes until the garlic is fragrant and the chiles begin to soften.
Stir in the brewed coffee, beef broth, tomato paste, and brown sugar, ensuring everything is well combined. Return the seared short ribs to the pot, nestling them into the liquid and vegetables.
Add the bay leaves and thyme sprigs to the pot, then bring the mixture to a simmer over medium heat.
Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5–3 hours, or until the meat is fork-tender and falling off the bone. Check halfway through cooking to ensure the liquid is sufficient and add a splash of water or broth if needed.
Remove the pot from the oven and skim off any excess fat from the surface of the sauce. Add the white vinegar to the pot and stir to balance the flavors.
Serve the short ribs hot, spooning the rich, saucy mixture over mashed potatoes, polenta, or creamy grits for a hearty meal.
Nutrition Facts
Calories |
5346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.0 g | 387% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 15627 mg | 679% | |
| Total Carbohydrate | 295.1 g | 107% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 213.1 g | ||
| Protein | 347.0 g | 694% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 702 mg | 54% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 7797 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
