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Preview: Braised Ancho Chili Beef Short Ribsby Dawn T in Rouxbe Videos This is an extremely flavorful braised short rib dish with a definite spicy 'kick'.
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Step 1: Browning the Ribs
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Preheat oven to 350 degrees Fahrenheit. Soak the ancho chiles in boiling hot water for 20 minutes. Drain. Set aside. Season the ribs on all sides with salt and pepper. Sear the ribs in the oil using a dutch oven or deep frying pan. You may have to do this in batches depending on how big your frying pan is. Brown the ribs on all 4 sides. Transfer the ribs to a plate between batches (if required).
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Step 2: Cooking the Ribs
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First, roughly chop the onions, then place in a food processor with the garlic, ancho chiles, chipotle peppers, chipotle sauce, maple syrup, lime juice and the seasonings then pulse until blended and pureed. Using the same dutch oven or fry pan you browned the ribs in, cook the chili puree over low heat for about 5 minutes. Add the coffee and about 1 1/2 cups water, bring to a boil. Add the ribs back into the pot being sure the liquid comes about halfway up the sides of the ribs. Cover the dutch oven and braise on the middle rack of the oven, for approx. 2 to 2 1/2 hours making sure to turn the ribs at least once at the mid point (see next step).
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Step 3: Finishing the Ribs
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Turn the ribs around in the sauce half way through the cooking time. The meat should be very tender and pull apart easily when done.
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Notes
Like many braised dishes, this dish is better to make the day before (or even two days before). This will allow more time for the flavor to develop, make life that much easier on the day you serve it and by refrigerating overnight, most of the fat will rise to the top so you can easily remove it making this dish much healthier.
You will likely have to go to your butcher shop or meat specialty store to buy these ribs. See the drill down in the recipe for more information on how to buy them.
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Comments
I was about to fall back on the tried and true red wine braised short ribs for a recent dinner party, but thought I'd try this recipe instead. What a wonderful wonderful and thoroughly delicious recipe. Honestly, the ancho chili twist is a delightful surprise and not too spicy. In fact, the slow braising produces a rich, complex and mellow flavour with just a little kick. Add more chili if you want it spicier, but this is very well balanced as is.
Aside for a little time-consuming browning of the meat, short ribs are a great one for dinner parties since you don't have to worry all that much about timing. Pull them out of the oven when you are ready!
As an aside, I have heard about taking the ribs out of the dutch oven and putting them under the broiler just before serving to give them a nice crust. I'm not sure this is something I'd do with this recipe though since the sauce is thick and would not carmelize all that much - just make sure you get a good browning on the meat in step 1.
Ben, if you add sliced fresh onion to the plate of ribs you'll get a nice refreshing kick out of the onion.
Hey There,
Dawn here, from Rouxbe. Cannot tell you how happy I am that you liked the recipe. It is one I also make often for dinner parties for that same reason - it makes me a better hostess cause I can then relax and actually socialize with my friends!
For the record, not sure about the raw onions, especially because there are lots in the actual sauce. But if someone tries it and it is great, let me know.
The chipotle drill-down on this recipe is quite good. Apart from the canned chilies there are a couple of brands of chipotle sauce that could be used if you don't find them in a can. The Tabasco brand has a chipotle version, but it's not as good as the Búfalo brand - a Mexican brand from Herdez. In any case, the canned chilies are better though.
I made this dish just for the two of us -- awesome. Left-overs were equally good. Esp liked the hint of tipping up the dish to make the removal of fat so easy -- I haven't made ribs much in the past as they are so greasy. Also the smashed sweet potatoes have since become a standard side dish at our house. Or should I say casa, in homage to the ancho chilies.
I made these ribs for a recent birthday dinner along with the suggested sides of smashed sweet potatoes and roasted glazed carrots. We were *very* impressed with this entire meal! The flavours, colours, textures all complemented each other perfectly.
The only change I made was to half the amount of chipotle chilis, as I was concerned that it would be too hot. My mistake, there was no heat at all. Next time I will add the full amount of chili.
Made these for dinner the other night and they were very nice. I thought they would be quite spicy, but they were just right. thanks.