Ancho-Coffee Short Ribs

Epicurean Exploits - Food and Recipes
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The Duck Juice Chronicles: Autumn Meals - Coffee-Ancho Short Ribs" onclick="window.open(this.href);return false;

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This sounds awesome, Bob. Particularly intriguing is the coffee. Can’t wait to see/hear how it turns out.

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I’ve made it several time, Michael. It’s awesome.

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My bet is he stole it from you…

http://www.saveur.com/article/Recipes/Coffee-Crusted-Beef-Tenderloin" onclick="window.open(this.href);return false;

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We had a great version of this at Robert McGrath’s restaurant in Scottsdale AZ close to 10 years ago.

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Here’s the finished product. I thickened the sauce with just a little bit of roux because reducing it would have concentrated the already intense flavors too much. It’s on cheddar cheese creamy polenta with roasted Brussels sprouts.

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Looks pretty rocking Bob.
What did you drink with that?

pepsi

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Seee-rah.

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I think this is going to be tonight’s dinner… if I can motivate myself to go to the store…

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They’re better if they sit a day or so, Rick.

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Even better as I remembered I’d bought a lamb chop for tonight.

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A lamb chop . . . as in ONE?

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It’s just me. So yeah, one. SHoulder chop though… not the tiny rib ones :slight_smile:

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Bob,

Cooking this tonight, and having for dinner tomorrow evening. Quick question do you puree all the veggies and chilies into the sauce or take out all the solids?

House is smelling really good right now, after 2 hrs in the oven.

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Chris, I’ve done it both ways and pureeing everything leaves it a bit bitter. Strain it, and be sure to skim. If it’s a bit bitter, throw a little honey or some more maple syrup at it.

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Bob,

I ended up taking the anchos out then pureeing everything… This was a great dish, and the only thing I did differently was add a cinnamon stick to the braise.

Thanks for sharing the recipe, definitely a keeper.