Ancho-Braised Short Ribs
2009 January 20
Ancho-Braised Short Ribs
These are fantastically rich in flavor and do well served with polenta or my favorite cauliflower puree. Make sure to taste the sauce before and after the ribs are done to adjust the seasonings. The anchos can give off a bitter flavor, which is easily balanced with more maple syrup or limejuice.
4 ancho chilies, dried
1 onion, roughly chopped
3 cloves garlic
2-3 heaping Tbs chipotles in adobo
1/2c-1c maple syrup
5 limes, juiced
1tsp salt
1 c coffee
Olive oil
1c brown sugar
6 bone-in beef short ribs
1c Red wine (optional)
- Pre-heat oven to 350 degrees
- Soak the ancho chilies in boiling-hot water, about 20 minutes. Once the chilies are pliable, remove the stem and seeds and discard the soaking liquid.
- Blend the onion, garlic, chipotles, maple syrup, limejuice, salt and anchos together in a food processor. Stir in the coffee. Adjust seasonings if needed.
- Heat oil in a large, deep pot or Dutch oven. Season the ribs with salt and dust them liberally with brown sugar.
- Sear the ribs in the oil until a crust has formed, turning to cook evenly on all sides. Remove ribs and set aside.
- Pour the ancho puree into the same pan used to sear the ribs. Add a cup of red wine if desired. Bring the puree to a boil.
- Return the ribs to the pan and nestle them into the sauce so that they are mostly covered.
- Cover the pot with a lit or tinfoil and place in the oven for 3-3 ½ hours.
