- 6
Ingredients
- 4 dried ancho chiles, stemmed, seeded, and ribs discarded
- 2 cups boiling-hot water
- 1 medium onion, quartered
- 3 garlic cloves, coarsely chopped
- 2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lime juice
- 1 tablespoon salt
- 6 lb beef short ribs or flanken
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/2 cup brewed coffee
- Read More http://www.epicurious.com/recipes/food/views/Short-Ribs-Braised-in-Ancho-Chile-Sauce-233545#ixzz15HhsBTgM
Preparation
Step 1
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.
Cooks' note: Ribs improve in flavor if braised 2 days ahead. Cool completely, uncovered, then chill, ribs covered directly with parchment or wax paper and roasting pan covered with foil. Remove any solidified fat before reheating.
Read More http://www.epicurious.com/recipes/food/views/Short-Ribs-Braised-in-Ancho-Chile-Sauce-233545#ixzz15Hi7g2BU