This is a recipe that I took from the New York Times some time ago. I make it when I have 2-3 hours on a Sunday. This is a satisfying and hearty dish that’s so easy to make and impressive to serve. Since it can take time to cook the short ribs, its perfect for company since you only have to spend time chatting with a glass of wine stirring the polenta for the side dish. It’s a little spicy and rich from the coffee and wine.
What you’ll need:
A heavy bottom pot – such as a Dutch oven that’s oven safe and has a lid
Ingredients
1 Tablespoon of oil (your choice, I used olive oil)
4 large or 8 smaller short ribs (bone in)
1 large onion, chopped
3 cloves of garlic, minced
1 dried pasilla chili, stemmed, seeded and minced
1 chipotle chili, stemmed, seeded and minced
1 cup good dry red wine
1 cup of good strong coffee
Preheat the oven to 300-dregrees
In the heavy pot, drizzle with oil. Over medium heat and sear the ribs – adjusting the heat so that they don’t burn. You want a dark crust. Take your time and as you turn them sprinkle with salt and pepper until they are browned and seasoned on all sides. Remove them a plate to rest and turn the heat to low.
In the same pot, cook the onions, garlic and chili (I used chipotle in adobo sauce since I was unable to find the peppers. I used two chilies and about a table spoon of the sauce). Stir the onion mixture occasionally until the onions are soft – about 15 minutes. Add the wine and coffee (I used instant espresso to make the cup of coffee). Crank up the heat and reduce the liquid by half. Return the ribs to the pot, cover, and place in the oven for 2 to 3 hours. Cook until very tender – beyond when the meat falls off the bone – turning every hour or so. Adjust seasons and serve! I served it over polenta, but you can serve it with anything you want!
Short Ribs with Coffee and Chilies
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Loading...This is a recipe that I took from the New York Times some time ago. I make it when I have 2-3 hours on a Sunday. This is a satisfying and hearty dish that’s so easy to make and impressive to serve. Since it can take time to cook the short ribs, its perfect for company since you only have to spend time chatting with a glass of wine stirring the polenta for the side dish. It’s a little spicy and rich from the coffee and wine.
Ingredients
- What you’ll need:
- A heavy bottom pot – such as a Dutch oven that’s oven safe and has a lid
- Ingredients
- 1 Tablespoon of oil (your choice, I used olive oil)
- 4 large or 8 smaller short ribs (bone in)
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 dried pasilla chili, stemmed, seeded and minced
- 1 chipotle chili, stemmed, seeded and minced
- 1 cup good dry red wine
- 1 cup of good strong coffee
Instructions
Preheat the oven to 300-dregrees
In the heavy pot, drizzle with oil. Over medium heat and sear the ribs – adjusting the heat so that they don’t burn. You want a dark crust. Take your time and as you turn them sprinkle with salt and pepper until they are browned and seasoned on all sides. Remove them a plate to rest and turn the heat to low.
In the same pot, cook the onions, garlic and chili (I used chipotle in adobo sauce since I was unable to find the peppers. I used two chilies and about a table spoon of the sauce). Stir occasionally the onion mixture until the onions are soft – about 15 minutes. Add the wine and coffee (I used instant espresso to make the cup of coffee). Crank up the heat and reduce the liquid by half. Return the ribs to the pot, cover, and place in the oven for 2 to 3 hours. Cook until very tender – beyond when the meat falls off the bone – turning every hour or so. Adjust seasons and serve! I served it over polenta, but you can serve it with anything you want!
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