Coffee-braised Short Ribs
By: Sheri Wetherell
Published: Tuesday, July 12, 2011 - 3:40pm

Ingredients




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

Preparation

1 Food 2 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. 3 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. 4 Stir in garlic and sauté uncovered 1 minute. 5 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. 6 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. 7 Transfer ribs to a platter and spoon sauce over top. 8 Sprinkle with chopped cilantro.

Comments:
thecrabbycook

What's not to like? Meat and caffeine! Beef 'n Buzz!
Nunzio Abruzzi

This recipe is awesome serve it over mashed celery root