Coffee-braised short ribs
Coffee-braised Short Ribs is a gluten-free and dairy-free main course. Packed with protein and vitamins, this dish is perfect for a special dinner occasion or holiday meal.
Ingredients
ground ancho chili
1.5 Tbsps
canned diced tomatoes
14
dark brown sugar
2 Tbsps
cilantro
5 servings
whole garlic clove
6
cumin
1.25 tsps
jalapeno
1 large
olive oil
2 Tbsps
oregano
2 tsps
red bell peppers
1 large
short ribs
1.66 kgs
coffee
474 ml
tomato paste
1 Tbsp
yellow onion
1 large
Method
- Food
- Preheat oven to 300F.
- Heat oil in a large heavy stockpot over medium-high heat.
- Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side.
- Transfer to platter.
- Add onion, red bell pepper, and jalapeo to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.Stir in garlic and saut uncovered 1 minute.
- Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper.
- Transfer ribs to a platter and spoon sauce over top.
- Sprinkle with chopped cilantro.
Nutrition:
Carbs
59 g
Fat
41 g
Protein
73 g
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