Coffee-Braised Short Ribs with Ancho Chilli

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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These coffee-braised short ribs with ancho chilli offer a sophisticated twist on a classic slow-cooked favourite. The deep, earthy notes of freshly brewed coffee perfectly complement the mild heat and smoky undertones of the ancho chilli, creating a sauce with incredible depth of flavour. As the beef gently braises in the oven, it becomes exceptionally tender, absorbing the savoury juices and aromatic spices to deliver a truly comforting meal.

This high-protein dish is an excellent choice for a weekend dinner party or a restorative family Sunday roast. For the best results, serve the ribs with creamy mashed potatoes or a simple side of polenta to soak up every drop of the rich, dark gravy. This recipe can also be prepared a day in advance, allowing the complex flavours to develop even further in the fridge before reheating.

Ingredients for Coffee-Braised Short Ribs with Ancho Chilli

2 colheres de sopa de azeite de oliva
2.3kg 1-inch-thick flanken-style short ribs
1 cebola grande, picada
1 large red pepper, chopped
1 large jalapeño, seeded, finely chopped
6 dentes de alho, picados
2 colheres de sopa de açúcar mascavo escuro
1 1/2 tablespoons ancho chilli powder*
2 colheres de chá de orégano seco
1 1/4 teaspoons ground cumin
475ml strong freshly brewed coffee (not espresso or dark roast)
1 lata de 400g de tomates em cubos no suco
1 colher de sopa de extrato de tomate
Coentro fresco picado

How to make Coffee-Braised Short Ribs with Ancho Chilli

Preheat oven to 149°C. Heat oil in heavy large pot 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.

Add onion, red pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté uncovered 1 minute. Add brown sugar, ancho chilli powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.

Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)

Transfer ribs to platter. Spoon sauce over and sprinkle with chopped coriander.

*Available in the spice section of most supermarkets and at Latin markets.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.