Make this at least 1 day ahead . Not only to allow the flavors to meld but also to de-fat the sauce easily. Serve with grits, polenta, mashed potato, mashed butternut squash, noodles.
I've loved coffee braised meat ever since having lamb braised in coffee grounds at Charlie Trotter's shortly after it first opened. It was a revelation
Serves 6
Soak 4 stemmed, seeded dried ancho chiles in boiling water to cover till soft, about 15 min. Drain, saving all liquid. Taste the liquid. If unpleasantly bitter, ditch. If not, save for braising.
Puree chiles with a medium onion, 3 cloves garlic, 1-2 T chipotle chiles in adobo along with 1-2 tsp adobo sauce [ 2 is over the top for my husbands scoville tolerance ] 2 T maple syrup, 1 T lime juice, 1 t salt.
Brown 6 # short ribs in vegetable oil. Season with salt and pepper and set aside into roasting pan. Pour off all but 1 T fat.
Cook chile puree in pan the ribs were browned in stirring frequently for 5 min. Add reserved soaking liquid, 1/2 cup freshly brewed strong coffee. Boil to deglaze the pan and add to the roasting pan. Liquid should
come halfway up sides of ribs. If not, add water or beef stock. Cover. Braise in slow oven till tender. In my oven on ordinary bake, 260 degrees produces a steady lazy bubble and it takes about 3-4 hours. Longer for grass fed beef.