Short Ribs Braised in Coffee Ancho Chile Sauce

Ingredients

• 2 tablespoons chiles in adobo sauce canned finely chopped
• 4  ancho chili pepper dried stemmed seeded
• 6 lb beef ribs 
• 1 teaspoon pepper black
• 0.5 cup hot-brewed coffee brewed
• 3  garlic clove coarsely chopped
• 1 tablespoon juice of lime fresh
• 2 tablespoons maple syrup pure
• 1 medium onion quartered
• 3 teaspoons salt 
• 1 tablespoon vegetable oil 
• 2 cups water 

Equipment

• bowl
• frying pan
• baking paper
• oven
• blender
• roasting pan
• aluminum foil
• wax paper
• colander

Directions

1. Preheat oven to 350°F.
2. Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
3. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
4. Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
5. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch.
6. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
7. Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes.
8. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
9. Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.
10. • Ribs improve in flavor if braised 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
11. Remove any solidified fat before reheating.