Coffee braised Short Ribs

Coffee-braised Short Ribs

Coffee-braised Short Ribs

45 minutes

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Details
  • Serving Size:   5
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   19 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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 jalapeño, 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
Instructions

Food

Preheat oven to 300F.

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 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.

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.

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