MexicanMain course

Coffee-braised Short Ribs

Name: Coffee-braised Short Ribs
Prep time: 25 min
Cook time: 133 min
Total time: 45 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 tablespoons ancho chile powder; 14 canned tomatoes; 2 tablespoons brown sugar; 5 servings cilantro; 6 garlic cloves; 1.25 teaspoons ground cumin; 1 large jalapeño; 2 tablespoons olive oil; 2 teaspoons oregano; 1 large bell pepper; 5 pounds short; 2 cups strong freshly coffee; 1 tablespoon tomato paste; 1 large onion

These short ribs are slow-braised in a rich sauce built on strong coffee, canned tomatoes, and a blend of ancho chile, cumin, and oregano. First, you sear the ribs for a deep crust, then simmer them with aromatics like onion, bell pepper, and jalapeño. The long, slow cook in the oven yields incredibly tender meat that falls away from the bone, finished with a bright sprinkle of cilantro. It's a dish that takes time, but most of it is hands-off braising.

Recipes.zone

August 29, 2026

Back45 minServes 5Medium877 kcal

Cook mode

gluten free gluten-free dairy-free high-protein

8 steps · 45 min total

Preheat the Oven

Preheat your oven to 300°F.

Heat the Oil

In a large, heavy stockpot, heat the olive oil over medium-high heat.

Sear the Ribs

Season the short ribs generously with salt and pepper. Working in batches to avoid overcrowding the pot, add the ribs and cook them until deeply browned on all sides, about 4 minutes per side. You want a good crust here for maximum flavor.

Transfer Ribs

Transfer the seared ribs to a platter and set aside.

Sauté Aromatics

Add the onion, red bell pepper, and jalapeño to the drippings in the stockpot. Reduce the heat to medium, cover, and cook, stirring occasionally, until the onion is tender, about 6 minutes.

Stir in the garlic and sauté uncovered for another 1 minute, until fragrant.

Braise the Ribs

Stir in the brown sugar, ancho chile powder, oregano, and cumin, cooking for about 15 seconds until fragrant. Pour in the strong coffee, canned tomatoes with their juice, and tomato paste. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.

Return the seared ribs and any accumulated juices to the pot. Bring it back to a boil, then cover the pot tightly and transfer it to the preheated oven. Bake until the meat is fork-tender and practically falling off the bone, about 1 hour 45 minutes.

Once done, carefully spoon off any excess fat from the surface of the sauce. Taste the sauce and season with salt and pepper as needed.

Serve the Ribs

Transfer the tender short ribs to a serving platter and spoon the rich coffee-braised sauce generously over the top.

Garnish with Cilantro

Finish by sprinkling with fresh chopped cilantro.

Coffee-braised Short Ribs

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