Ancho‑Espresso Braised Short Ribs – 230-Minute Recipe
These ancho‑espresso braised short ribs combine smoky coffee, spicy chile, and rich beef stock for a deeply savory, slightly sweet sauce that clings to tender meat. The slow braise brings out complex flavors, while the espresso adds depth and a subtle bitterness that balances the maple syrup, making a hearty, comforting dinner.
Recipe by Zachary Neman· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 1/4 lb short ribs
- 2 tbsp neutral oil
- 1 onion
- 1 carrot
- 1 celery
- 1/2 cup whiskey or bourbon
- 2 espresso
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 3 cup beef stock
Spice Rub
- 1 tbsp ancho chile powder
- 1 1/2 tsp espresso powder
- 1 tsp paprika
- 2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- 1Preheat the oven to 325°F.
- 2Combine the ancho chile powder, espresso powder, paprika, kosher salt, and black pepper. Rub the mixture evenly over the short ribs on all sides, pressing gently to adhere.
- 3Heat the neutral oil in a large, oven‑safe pot or Dutch oven over medium‑high heat. Working in batches, sear the short ribs until deeply browned and caramelized on all sides, then transfer to a plate.
- 4Reduce the heat to medium and add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are lightly caramelized, about 10–12 minutes.
- 5Stir in the remaining 1 tbsp of ancho chile powder and toast briefly until fragrant, about 30 seconds.
- 6Deglaze the pot with the bourbon, scraping up any browned bits, and let it reduce by half (approximately 2–3 minutes).
- 7Add the espresso and simmer for 1–2 minutes, allowing the coffee flavor to meld.
- 8Stir in the soy sauce, maple syrup, and beef stock. Bring the mixture to a gentle simmer.
- 9Return the seared short ribs to the pot, arranging them in a single layer.
- 10Press a sheet of parchment paper directly onto the surface of the liquid, cover the pot with its lid, and transfer to the preheated oven.
- 11Braise for 3–4 hours, or until the short ribs are fork‑tender and easily pull apart.
- 12Remove the short ribs and set aside, keeping them warm.
- 13Strain the braising liquid into a saucepan, discarding solids. Simmer over medium‑high heat until the sauce reduces and becomes glossy enough to coat the back of a spoon, about 10–15 minutes.
- 14Spoon the reduced sauce generously over the short ribs and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Press parchment onto the braising liquid
Place a sheet of parchment paper directly on the surface of the liquid before covering and baking.
Toast the extra ancho chile powder
Stir in the remaining 1 tbsp of ancho chile powder and toast for about 30 seconds until fragrant.
Reduce the sauce after straining
After straining, simmer the braising liquid for 10–15 minutes until it coats the back of a spoon.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Ancho‑Espresso Braised Short Ribs?
- About 3 hours 50 minutes in total: 20 minutes of prep and 3 hours 30 minutes of cooking.
- How many servings does this Ancho‑Espresso Braised Short Ribs recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Ancho‑Espresso Braised Short Ribs recipe come from?
- It was shared by Zachary Neman on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.