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My adventure's in feeding my family

Coffee & Chile Braised Short Ribs September 5, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Short ribs in the crock pot are always the way to go. The cut of meat needs low and slow cookery and it doesn’t get lower and slower than a crock pot! This recipe was in no way spicy which surprised me because I left the seeds and ribs in.


  • 4 dried ancho chiles, stemmed, seeded, and ribs discarded
  • 2 cups boiling-hot water
  • 1 medium onion, chopped
  • 3 garlic cloves, coarsely chopped
  • 1 tablespoon finely chopped canned chipotle chiles in adobo plus 1 teaspoon adobo sauce
  • 2 tablespoons pure maple syrup
  • juice of 1 lime
  • 3 teaspoons salt, divided
  • 6 lb beef short ribs
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1 cup brewed coffee



Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt; set aside.
Pat ribs dry and sprinkle with pepper, garlic powder and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer browned ribs to a crockpot.

Pour the coffee and pureed chile mixture over the ribs in the crockpot. Cover and cook on high for 6-8 hours or low for 8-10 hours or until tender.


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