Categories: Beef
Ingredients
- 1/4 cup corn or canola oil
- 4 lbs. beef short ribs, cut into individual ribs
- Kosher salt
- Black pepper
- 1/2 cup finely diced white onions
- 1/4 cup thinly sliced garlic (from about 12 cloves)
- 1 cup red wine vinegar
- 1 tbsp finely chopped canned chipotle in adobo
- 2 cups strong decaf coffee
- 2 1/2 cups canned crushed tomatoes
- 1/4 cup light brown sugar
- 1 cup orange juice
- 1/4 cup finely chopped fresh cilantro
Directions
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Preheat the oven to 375. Heat 2 tbsp of the oil in a saute pan. Season the ribs with 2 tbsp salt and 2 tsp pepper. Add the ribs to the pan and brown them for about 10 minutes, until all of the ribs are very brown and well seared. Heat the remaining 2 tbsp oil in a heavy-bottomed pot over high heat. Saute the onions and garlic until lightly browned, 4 to 5 minutes. Add the vinegar, chipotle and coffee. Cook over medium-high heat until reduced by one-third, 10 to 12 minutes. Add the tomatoes, sugar, orange juice, and cilantro and cook for 20 minutes. Add the ribs. Put the pot in the oven, uncovered, and braise the short ribs for 2 hours or until fork tender.
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Remove the pot from the oven. Preheat the broiler. Pull the short rib meat from the bones and discard the bones. Put the meat in an ovenproof casserole. Degrease the sauce and smother the ribs with the sauce, using it all. Broil until the sauce thickens and begins to cling to the ribs, 8 to 10 minutes. To serve, divide the ribs among individual plates or serve family style from a platter.