Short Ribs with Coffee Chile Sauce & Kimchi Slaw
Active time: 30 minutes - Total time: 4 hours / Serves 6
Chile Adobo Sauce
ingredients
- 3 OUNCES GUAJILLO CHILES, WIPED CLEAN, STEMMED, SLIT OPEN, SEEDED, AND DEVEINED
- 3/4 CUP WATER FOR BLENDING
- 2 CLOVES GARLIC, MINCED
- 1 1/2 TEASPOONS APPLE CIDER VINEGAR
- 3/4 TEASPOON SEA SALT
- 3/4 TEASPOON RAPADURA (OPTIONAL)
- 1/4 TEASPOON GROUND CUMIN
- ONE PINCH OF GROUND CLOVES
- 2 TEASPOONS DRIED (MEXICAN PREFERABLY) OREGANO
- 4 CUPS HOMEMADE BEEF OR CHICKEN BONE BROTH, OR A COMBINATION OF THE TWO
- 1 TABLESPOON GHEE
method
Measure the ghee into a large skillet and set over medium heat. When hot, add the chiles 1 or 2 pieces at a time until very toasty smelling and blistered, only a few seconds per side. Pour off all but a generous film of ghee from the skillet and set aside. Transfer the chiles to a large bowl and measure in 4 cups hot water; a small plate on top will keep the chiles submerged. Let rehydrate for about 20 minutes.
Combine the garlic, oregano, cumin, cloves and vinegar into a blender or food processor. Pour in the rehydrated chiles, and half of the liquid. Pulse the mixture to a smooth puree. Press through a medium-mesh strainer set over a bowl.
Set the chile-frying skillet over medium heat. When hot, add the sauce and stir until reduced to the thickness of tomato paste, about 10 minutes.
Stir in the broth, reduce to medium heat and simmer until reduced by ¾- about 30 minutes. The finished sauce should be quite light, but not watery. Season with salt and rapadura. Stir until combined—it should be sweet and sour with a hint of saltiness.
Short Ribs with Coffee & Chile sauce
ingredients
- 6 POUNDS BEEF SHORT RIBS
- ½ CUP OF BREWED COFFEE
- 2 TABLESPOONS PURE GRADE B MAPLE SYRUP
- JUICE & ZEST OF ONE LIME
- 1 TEASPOON ONION POWDER
- 1 TEASPOON GROUND CUMIN
- 1 TEASPOON SMOKED PAPRIKA
- 4 DRIED ANCHO CHILES
- 1 CUP SHALLOTS, CHOPPED
- 3 GARLIC CLOVES, MINCED
- 4 TABLESPOONS ADOBO SAUCE
- 1 TABLESPOON GHEE, OR LARD
method
Preheat oven to 300° F.
Bring two cups of water to a boil. Pour water into a small bowl and soak the ancho chiles for about 20 minutes- or until soft.
In a blender combine the softened ancho chiles, chile adobo sauce, garlic, shallot, maple syrup, lime juice & zest, and salt. Puree until smooth.
Heat ghee in a heavy bottom skillet over medium heat- do not let the ghee smoke. In a small bowl combine the onion powder, paprika, and cumin with a little salt. Pat the ribs dry, and sprinkle with seasoning.
Brown the ribs in batches, about 5 minutes each until a crust forms. Transfer to a Dutch oven and arrange in one layer.
Carefully add chile sauce to the fat in the skillet, and cook for about five minutes or until slightly caramelized. Add the brewed coffee, and half of the soaking liquid from the ancho chiles. Bring to a boil and reduce for 5 minutes, pour over the ribs (liquid should be less than half way up the sides of the meat)
Cover the Dutch oven tightly with a lid, using parchment paper to seal the pot if necessary. Braise until the meat falls off the bone, about 3-4 hours. Skim the fat from the pan juices. Serve the ribs on the bone with the sauce poured over.
kimchi coleslaw
ingredients
- ½ CUP OF kimchi, JULIANNE
- ½ PURPLE CABBAGE
- 2 TEASPOONS SHERRY VINEGAR
- 1 TEASPOON ONION POWDER
- 1 CARROT, JULIENNE
- ¼ CUP OF HOMEMADE MAYONNAISE
method
Slice cabbage ¼ inch thick, reserve in a medium bowl.
In a small bowl combine mayonnaise, vinegar, and onion powder.
In the medium bowl mix the cabbage, kimchi, and carrot. Toss, then add mayonnaise. Mix until completely coated. Refrigerate for at least 10 minutes, serve cold.
Want to learn how to make your own bone broth?
