Ingredients

  • 1 1/2 tablespoons ancho chile powder
  • 14 -s 1/2 ounce can diced tomatoes in juice
  • 2 tablespoons dark brown sugar
  • Chopped fresh cilantro
  • 6 garlic cloves, chopped
  • 1 1/4 teaspoons ground cumin
  • 1 large jalapeƱo, seeded and finely chopped
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 large red bell pepper, chopped
  • 5 pounds short ribs
  • 2 cups strong freshly brewed coffee
  • 1 tablespoon tomato paste
  • 1 large yellow onion, chopped

Ready In 45 Minutes

Servings: 5


Cooking Instructions


Step 1

  • Food

Step 2

  • Preheat oven to 300F.
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Step 3

  • Heat oil in a large heavy stockpot over medium-high heat.
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Step 4

  • Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side.
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  • Length: 4 minutes

Step 5

  • Transfer to platter.

Step 6

  • Add onion, red bell pepper, and jalapeo to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.Stir in garlic and saut uncovered 1 minute.
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  • EQUIPMENT:
  • Length: 7 minutes

Step 7

  • 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.
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  • EQUIPMENT:
  • Length: 105 minutes

Step 8

  • Transfer ribs to a platter and spoon sauce over top.
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Step 9

  • Sprinkle with chopped cilantro.
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