Coffee-braised Short Ribs
Coffee-braised Short Ribs could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 5 servings with 684 calories, 65g of protein, and 40g of fat each. For $5.62 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe is liked by 6 foodies and cooks. It works well as a pricey main course. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of olive oil, strong coffee, short ribs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. With a spoonacular score of 90%, this dish is outstanding. If you like this recipe, you might also like recipes such as Coffee-Braised Short Ribs, Coffee-Braised Short Ribs, and Michael's Coffee Braised Short Ribs.
Servings: 5
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
Equipment:
oven
pot
Cooking instruction summary:
- 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.
Step by step:
1. Food
2. Preheat oven to 300F.
3. 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.
4. Transfer to platter.
5. 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.
6. 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.
7. Transfer ribs to a platter and spoon sauce over top.Sprinkle with chopped cilantro.
Nutrition Information:
covered percent of daily need
