Ancho Chili Braised Short Ribs

8 pieces of beef shortribs

1 T Canola oil for searing

Rub Sauce

1/2 T salt
2 Dried Ancho Chilies, stemmed, seeded, and ribs removed
1/2 T pepper
1 cup boiling water
1/2 T chili powder
1/2 medium spanish onion, coarsely chopped
1/2 T cumin
2 garlic cloves, coarsely chopped
1 tsp coriander seeds
1 T chopped chipotle peppers + 2 tsp adobo sauce
(grind all in coffee grinder)
1 T pure maple syrup
1/2 T fresh lime juice
1/2 tsp salt
1/4 cup brewed coffee
1 can tomatoes (14oz)

Season ribs with rub and allow marinate overnight.

Soak ancho chilies in boiling-hot water until softened (20 minutes), and drain in a colander, retaining liquid. Taste soaking liquid; if unpleasant discard, if okay keep for braising. Transfer ancho chilies to a blender and puree with onion, garlic, chipotles, adobo sauce, maple syrup, lime juice and 1 tsp salt.

Heat oil in heavy sauté pan and brown ribs on all sides. Transfer to a roasting pan in a single layer.

Cool sauté pan and carefully add chile puree to fat remaining and cook over low to medium heat, stirring frequently for 5 minutes. Add reserved chile soaking liquid (or 1/2-1 cup water if it was discarded) and coffee. Bring to a boil, and pour over ribs (liquid should come half way up the sides of the meat).

Cover roasting pan with foil and braise ribs until very tender, 3 – 3 ½ hours.

Once cooked, remove ribs from braising liquid. Transfer liquid to saucepan and defat. Add tomatoes and simmer to combine flavours. Season sauce with salt and pepper.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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