Coffee-braised Short Ribs

Ingredients

• 1.5 tablespoons ancho chili powder 
• 14  tomatoes diced canned
• 2 tablespoons t brown sugar dark
• 5 servings cilantro leaves fresh chopped
• 6  garlic clove chopped
• 1.3 teaspoons ground cumin 
• 1 large jalapeno seeded finely chopped
• 2 tablespoons olive oil 
• 2 teaspoons oregano dried
• 1 large bell pepper red chopped
• 5 pounds beef ribs 
• 2 cups hot-brewed coffee brewed
• 1 tablespoon tomato paste 
• 1 large onion yellow chopped

Equipment

• oven
• pot

Directions

1. Food
2. Preheat oven to 300F.
3. Heat oil in a large heavy stockpot over medium-high heat.
4. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side.
5. Transfer to platter.
6. 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.
7. 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.
8. Transfer ribs to a platter and spoon sauce over top.
9. Sprinkle with chopped cilantro.