Ingredients
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4 dried ancho chiles, stemmed,seeded,and ribs discarded
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2 cups boiling-hot water
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1 medium onion, quartered
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3 cloves garlic, coarsely chopped
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2 teaspoons adobo sauce
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2 tablespoons pure maple syrup
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1 tablespoon fresh lime juice
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3 teaspoons salt
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6 lbs short rib of beef (or flanken)
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1 teaspoon black pepper
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1 tablespoon vegetable oil
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1/2 cup brewed coffee
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2 tablespoons finely chopped canned chipotle chiles in adobo, plus
Instructions
- Preheat oven to 300°F.
- Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl.
- Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
- Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
- Pat ribs dry and sprinkle with pepper 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 as browned to a roasting pan just large enough to hold ribs in 1 layer.
- Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes.
- Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
- Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours.
- Skim fat from pan juices and serve with ribs.
- Cooks' note: Ribs improve in flavor if braised 2 days ahead.
- Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
- Remove any solidified fat before reheating.