8 Buyers, 1 Store, 8000 Wines

Friday, January 9, 2015

On 1:49 PM by 67wine@gmail.com in , , , ,    No comments


  • 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


  1. Preheat oven to 350°F.
  2. Soak ancho chilies in boiling-hot water until softened, about 20 minutes.
  3. Drain chilies in a colander set over a bowl. Save the liquid for braising. 
  4. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
  5. Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
  6. 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.
  7. Brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. 
  8. After removing the last of the ribs, carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam).
  9. Cook purée over moderately low heat, stirring frequently, 5 minutes. 
  10. 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).
  11. 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.


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