Short Ribs Braised in Coffee Ancho Chile Sauce
Indulge in the bold and complex flavors of these Short Ribs Braised in Coffee Ancho Chile Sauce, a dish that transforms simple ingredients into a gourmet masterpiece. With fork-tender beef short ribs slowly cooked in a rich, smoky sauce featuring freshly brewed coffee, earthy ancho chiles, and fragrant spices like smoked paprika and cumin, this recipe is a true celebration of comfort food with a sophisticated twist. The long braising process allows the flavors to meld beautifully, resulting in a deeply savory dish perfect for special occasions or cozy family dinners. Serve these irresistible short ribs over creamy mashed potatoes, polenta, or rice to soak up every drop of the luscious sauce. Perfect for slow-cooking enthusiasts and lovers of robust, hearty meals, this dish promises to be a show-stopper on your table.
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion
- 4 Garlic cloves
- 3 Ancho chiles
- 2 cups Fresh brewed coffee
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 Bay leaf
Instructions
Preheat the oven to 325°F (165°C).
Pat the short ribs dry with paper towels and season them generously with the kosher salt and black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the short ribs until they are browned on all sides, about 8 minutes per batch. Transfer the short ribs to a plate and set aside.
Peel and dice the yellow onion. Mince the garlic cloves. Cut off the stems of the ancho chiles, remove the seeds, and tear them into smaller pieces.
In the same pot, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Add the ancho chiles, coffee, beef broth, tomato paste, smoked paprika, ground cumin, and bay leaf to the pot. Stir to combine and bring the mixture to a simmer.
Return the seared short ribs to the pot, nestling them into the sauce so they are mostly submerged. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the short ribs in the oven for 3 to 3.5 hours, or until the meat is fork-tender and falling off the bone.
Remove the pot from the oven and carefully discard the bay leaf. Skim any excess fat from the surface of the sauce, if necessary.
Serve the braised short ribs over creamy mashed potatoes, polenta, or rice, spooning the rich coffee ancho chile sauce on top. Garnish with fresh herbs if desired.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.0 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1063 mg | 23% | |
*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.
