Coffee-braised Short Ribs



  • 2 tablespoons olive oil
  • 5 pounds short ribs (thick)
  • 1 yellow onion (large, chopped)
  • 1 red bell pepper (large, chopped)
  • 1 jalapeño (large, seeded and finely chopped)
  • 6 garlic cloves (chopped)
  • 2 tablespoons dark brown sugar
  • 1 1/2 tablespoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 1/4 teaspoons ground cumin
  • 2 cups brewed coffee (#strong freshly)
  • 1/2 ounce diced tomatoes in juice
  • 1 tablespoon tomato paste
  • chopped fresh cilantro
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    1. Preheat oven to 300°F. Heat oil in a large heavy stockpot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
    2. Add onion, red bell pepper, and jalapeño to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.
    3. Stir in garlic and sauté uncovered 1 minute.
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