This is an exceptional dish with Spanish flare. Your friends will think you’ve had a chef drop by when you serve these meltingly tender ribs in their rich espresso flavoured molé sauce. Although the ribs initially take a while to cook, they are delicious if you make them a day-ahead and then just warm to serve. You can increase the chipotles if you want to increase the heat. Works with any style of short rib cut, bone-in or boneless.
| 2 tbsp (30 mL) |
olive oil |
| 2 |
garlic cloves, sliced |
| 1 |
EACH medium onion and sweet green pepper, sliced |
| 1 |
can (28 oz/796 mL) diced tomatoes |
| 1 cup (250 mL) |
beef broth |
| ½ cup (125 mL) |
EACH whole blanched almonds and raisins |
| 2 tbsp (30 mL) |
EACH packed brown sugar and sesame seeds |
| 5 |
whole black peppercorns |
| 1-½ tsp (7 mL) |
instant coffee |
| ½ tsp (2 mL) |
EACH ground cinnamon and ground coriander |
| ¼ tsp (1 mL) |
fennel seeds |
| pinch |
ground cloves |
| |
Salt and Pepper |
| 2 |
canned chipotle peppers, coarsely chopped |
| 12 |
Beef Short Ribs |
| 1 oz (25 g) |
unsweetened chocolate, coarsely chopped |
- Heat oil in large saucepan over medium heat. Add garlic, onion and sweet pepper; cook for 4 to 5 minutes until softened. Add tomatoes, broth, almonds, raisins, sugar, sesame seeds, peppercorns, coffee, cinnamon, coriander, fennel seeds, cloves and chipotle peppers. Bring to a gentle simmer. Add salt and pepper to taste. Reduce heat; simmer, covered loosely, for about 30 minutes or until slightly thickened. (Make-ahead: Cover and refrigerate for up to 1 day.)
- Meanwhile, place ribs in single layer on rack in roasting pan; roast in 450°F (230°C) oven until browned, about 30 minutes. Remove from the oven; drain and set aside.
- Stir chocolate into sauce and melt. Cool sauce slightly; purée in food processor or blender until smooth. Pour over ribs; cover and cook in 325°F (160°C) oven for 2-½ to 3 hours, until beef is very tender. Skim any fat from surface of sauce. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days. To serve, reheat in 350°F (180°C) oven, stirring occasionally, about 45 minutes.) Serve two-rib portions with a generous spoonful of the sauce and a salad of baby greens, orange segments, and sliced red onion or avocado.
Cook’s Notes: It is important to drain away all the fat, after cooking the short-ribs in 450°F oven for 30 minutes.