Short Ribs With Coffee and Chiles

Name: Short Ribs With Coffee and Chiles
Total time: 3 h
Yield: 4 to 8 servings
Ingredients: 1 tablespoon oil; 4 large or 8 small short ribs; Salt and pepper; 1 large onion, chopped; 3 cloves garlic, chopped; 1 dried pasilla chile, stemmed, seeded and minced; 1 dried chipotle chile, stemmed, seeded and minced; 1 cup dry red wine; 1 cup strong coffee

By Mark Bittman

Total Time: At least 3 hours
Rating: 4(339)
Comments: Read comments

There is hardly a combination of flavors that does not work with short ribs, as long as you braise them. In Alsace, they use leftover coffee as a braising liquid. When you combine that with a couple of types of chiles and a little red wine, the result is an unfamiliar yet old-fashioned dish that seems to please everyone.

Featured in: Coaxing Exotic Flavor From Familiar Elements

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Ingredients

Yield:4 to 8 servings

1tablespoon oil
4large or 8 small short ribs
Salt and pepper
1large onion, chopped
3cloves garlic, chopped
1dried pasilla chile, stemmed, seeded and minced
1dried chipotle chile, stemmed, seeded and minced
1cup dry red wine
1cup strong coffee

Ingredient Substitution Guide

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Preparation

Step 1
In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.
Step 2
In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.

Ratings

4 out of 5

339 user ratings

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Comments

Ellen Smart5 years ago

Once again, it would be very helpful to know the weight of the meat. Not 'large' or 'small.' Size is in the eye of the beholder.

Nancy5 years ago

I briefly soak the dried peppers in very hot water before cutting. Makes it much easier to finely chop.

Barb5 years ago

This is my go to short rib recipe. Easy and unbelievable. I use chili powder and crush red pepper since I don't usually have jalapenos around. A huge hit.

John O Aldridge1 year ago

This was EPIC. I served it with creamy polenta and an orange gremolata. This is now officially a staple at my house. You are a genius, Mark!

David H1 year ago

Does the recipe call for a cup of ground coffee beans or a cup of brewed coffee?

wendi5 months ago

@David H A cup of brewed strong coffee.

Amy Krakow1 year ago

Great combination of flavors. Used the exact chilies in the recipe - available locally. Used boneless short ribs. Perfectly done after two hours in the pot. Next time will serve over polenta or grits or rice. Just great.

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