Coffee-braised Short Ribs
2 tablespoons olive oil
5 pounds 1- inch-thick short ribs
1 large yellow onion, chopped
1 large red bell pepper, chopped
1 large jalapeño, seeded and finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
2 cups #strong freshly brewed coffee
14 -s 1/2 ounce can diced tomatoes in juice
1 tablespoon tomato paste
#Chopped fresh cilantro
Preheat oven to 300°F. Heat oil in a large heavy stockpot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
Add onion, red bell pepper, and jalapeño to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.
Stir in garlic and sauté uncovered 1 minute.
Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper.
Transfer ribs to a platter and spoon sauce over top.
Sprinkle with chopped cilantro.