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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EQUIPMENT:
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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EQUIPMENT:
- 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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