Coffee-braised Short Ribs Recipe

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.

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.