I modified slightly this wonderful slow-cooked recipe from Gourmet magazine. The mellow heat of the chilies fit melodiously atop the harmony of the sweet maple syrup and lime, supported by the bitter undertones of coffee.
INGREDIENTS
2 dried ancho chiles (also known as pasillio chilies), stemmed, seeded, and ribs discarded
2 dried guajillo chiles, stemmed, seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 garlic cloves, coarsely chopped
2 tbsp finely chopped canned chipotle chiles in adobo plus 2 tsp adobo sauce
2 tbsp and 1 tsp pure maple syrup
1 tbsp fresh lime juice
1 tbsp salt
6 lb beef short ribs (bone-in)
1 tsp black pepper
1 tbsp vegetable oil
½ cup brewed coffee
PREPARATION
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. Transfer chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. 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. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
Carefully add chile purée to fat remaining in skillet (it will spatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should reach about halfway up sides of meat).
Cover roasting pan tightly with foil and braise ribs until very tender, 3 to 3 1/2 hours. Skim fat from pan juices. Serve ribs with pan juices.
Cooks' note:
Ribs improve in flavor if braised 2 days ahead. Cool completely, uncovered, then chill, ribs covered directly with parchment or wax paper and roasting pan covered with foil. Remove any solidified fat before reheating.
Makes 6 servings.
