Okay, y’all these coffee-ancho short ribs are good! Falling off the bone good! They take a bit of love and work–yes they were sous vide, and for 24 hours, but if you do not own a sous vide, there is hope!
I did not think I had the patience to wait, but it was worth it. Rest assured, if you do not have a sous vide machine, you are more than welcomed to cook them the old fashioned way, a nice low and slow braise in the oven. But be sure to check out my sous-vide steak recipe!
Ancho and coffee pairs so wonderfully together! I cannot wait to use the marinade on chicken! I added a handful of my favorite spices to the coffee ancho sauce. I love bold flavors and these surely stuck out. Think coriander, allspice, clove, spicy black pepper, cumin and cinnamon–yes all that goodness.
To make your own chili paste, all you have to do is take dried chiles and rehydrate them in hot water for 30mins up to an hour. After that you puree and then strain.
If some of y’all are wondering what sous vide (pronounced-sue-veed) is French technique where you cook food vacuumed sealed in a temperature controlled water bath. It is a gentle process. And tough cuts of meat really needs a great amount of patience, as they can take up to two days to get tender.
Coffee-Ancho Short Ribs
- 2 tablespoons olive oil
- 1 teaspoon whole allspice added
- 1 teaspoon whole cloves added
- 3 teaspoons of cumin
- 2 teaspoons of coriander
- 1 teaspoon of whole black peppercorns
- 4 cloves of garlic minced
- 5 whole ancho chiles
- 4 whole guajillo chiles
- 2 cups of leftover liquid
- 2 cup of coffee
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 3 tablespoons brown sugar
- 1 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1/2 cup demi glace can be store brought
- 1/2 cup ancho paste
- 1 tablespoon butter
- extra virgin olive oil
- 2 lbs short ribs
- fresh cracked black pepper
- kosher salt to season
Place dried chiles in a bowl and bring a pot of water to a boil. Once water is to a rolling boil, pour the water over the dried chiles, cover with plastic wrap and let sit for 30 minutes to an hour.
While chiles are steeping. Toast the allspice, cloves, cumin, coriander and black peppercorns in a dry skillet until fragrant. Remove and place in a spice grinder. Grind until a fine powder is achieved. In a medium-sized pot, heat the olive oil and add the spices. Drain the chiles and tear or cut into pieces and add to the pot. Stir for a few minutes and then add 2 cups of the reserved liquid from the chiles, coffee, salt, cinnamon, honey, tomato paste and apple cider vinegar. Bring to boil and then reduce the heat. Cook for 30-45 minutes. Remove from heat and then place into blender. Blend on high for 10-15 seconds to create a smooth sauce. Strain sauce back into pot and cook for another 10-15 mintues. Taste for seasoning.
Prepare the beef. Season with salt and pepper on all sides. Let sit at room temp for up to an hour. While meat is resting, pour roughly 3 tablespoons of olive oil into a cast iron skillet. When heated, sear short ribs on all sides. Remove and let cool.
Turn on sous vide circulator according to manufactures settings. Heat water to 167 degrees and set time for 24hours. Place cooled short ribs, 1/2 cup of ancho paste and Demi glace into a zip lock bag or vacuum sealed bag. Once water is heated to desired temperature, drop bag into water and cook for 24 hours. If your using a plastic bag, partially leave it unzipped so that the air can be pushed out before sealing it fully.
Once cooked, remove from bag and serve with more ancho sauce.
Oven Method: 350 degrees
After making the sauce and searing the short ribs. Place into a dutch oven-covered and cook for 2.5-3 hours until nice and tender