Ancho-Espresso Braised Short Ribs

Ingredients

• 1 tablespoon ancho chile powder
• 1½ teaspoons espresso powder
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 2¼ pounds boneless short ribs (or 4 lbs bone-in)
• 2 tablespoons neutral oil
• 1 large onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• ½ cup whiskey or bourbon
• 2 shots espresso
• 2 tablespoons ancho chile powder
• ¼ cup soy sauce
• ¼ cup maple syrup
• 3 cups beef stock

Method

1. 1

   Preheat oven to 325°F.

2. 2

   Combine the ancho chile powder, espresso powder, paprika, salt, and black pepper. Rub evenly over the short ribs on all sides, pressing gently to adhere.

3. 3

   Heat oil over medium-high heat. Working in batches, sear the short ribs until deeply browned and caramelized on all sides. Transfer to a plate.

4. 4

   Lower the heat to medium and add the onion, carrot, and celery. Cook, stirring occasionally, until lightly caramelized, about 10–12 minutes. Stir in the remaining 2 tablespoons ancho chile powder and toast briefly until fragrant.

5. 5

   Deglaze with bourbon, reduce by half. Stir in the espresso and simmer for 1–2 minutes.

6. 6

   Add soy sauce, maple syrup, and beef stock. Bring to a simmer. Return the short ribs to the pot.

7. 7

   Press a sheet of parchment directly onto the surface, cover with the lid, and transfer to the oven. Braise for 3–4 hours, until the short ribs are fork-tender.

8. 8

   Remove the short ribs. Strain the braising liquid into a saucepan. Simmer over medium-high heat until reduced and glossy enough to coat the back of a spoon.

9. 9

   Spoon the sauce generously over the short ribs. Serve.