Friday, January 9, 2015
- 4 dried ancho chilies, 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
- 3 teaspoons salt
- 6 lb beef short ribs or flanken (the meat of the short ribs stripped from the bones)
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 cups strongly brewed coffee
- Preheat oven to 350°F.
- Soak ancho chilies in boiling-hot water until softened, about 20 minutes.
- Drain chilies in a colander set over a bowl. Save the liquid 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 dutch oven (just large enough to hold the ribs in one layer)over moderately high heat until hot but not smoking.
- Brown ribs in 3 batches, turning occasionally, about 5 minutes per batch.
- After removing the last of the ribs, carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam).
- Cook purée over moderately low heat, stirring frequently, 5 minutes.
- Add reserved chili 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.
This recipe was adapted from a recipe that can be found on epicurious.com. It originally appeared in Gourmet Magazine, January 2003.