Coffee-Braised Short Ribs with Ancho Chile

Ingredients

• 1.5 tablespoons ancho chile powder 
• 14.5 ounce canned tomatoes diced canned
• 2 tablespoons brown sugar dark
• 6 servings cilantro leaves fresh chopped
• 6  garlic cloves chopped
• 1.3 teaspoons ground cumin 
• 1 large jalapeño seeded finely chopped
• 2 tablespoons olive oil 
• 1 large onion chopped
• 2 teaspoons oregano dried
• 1 large bell pepper red chopped
• 5 pounds short 1-inch-thick flanken-style
• 2 cups strong freshly coffee dark brewed (not espresso or roast)
• 1 tablespoon tomato paste 

Equipment

• oven
• pot

Directions

1. Preheat oven to 300°F.
2. Heat oil in heavy large pot over medium-high heat.
3. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side.
4. Transfer to platter.
5. Add onion, red bell pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté uncovered 1 minute.
6. 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.
7. 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. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)
8. Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
9. *Available in the spice section of most supermarkets and at Latin markets.