Ancho‑Espresso Braised Short Ribs

Preheat the oven to 325°F.

Combine 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.

Heat 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.

Reduce 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.

Stir in the remaining 1 tbsp of ancho chile powder and toast briefly until fragrant, about 30 seconds.

Deglaze the pot with the bourbon, scraping up any browned bits, and let it reduce by half (approximately 2–3 minutes).

Add the espresso and simmer for 1–2 minutes, allowing the coffee flavor to meld.

Stir in the soy sauce, maple syrup, and beef stock. Bring the mixture to a gentle simmer.

Return the seared short ribs to the pot, arranging them in a single layer.

Press a sheet of parchment paper directly onto the surface of the liquid, cover the pot with its lid, and transfer to the preheated oven.

Braise for 3–4 hours, or until the short ribs are fork‑tender and easily pull apart.

Remove the short ribs and set aside, keeping them warm.

Strain 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.

Spoon the reduced sauce generously over the short ribs and serve immediately.