Ribs. I’m not talking about the kind slapped with bbq sauce that are finger licking good. I’m talking about the more refined sibling – English short ribs. These are probably my favorite beef cut (next to ribeyes) because of the amount of flavor they have. They may take hours on end to prepare traditionally but in an Instant Pot, that succulent bite is only moments away. I came across an interesting combination of ingredients in a short rib recipe. Needless to say, these Coffee & Chile Braised Short Ribs were amazing. Who knew coffee and chile would work so well together?…
Thanks to my Instant Pot, these ribs came out perfectly tender with very little effort and time on my part. I prepared the recipe with a few substitutions and measurement adjustments to suit my tastes but overall this comes together very quickly. Don’t let the list of ingredients fool you! Half of the ingredients are whizzed in a blender to create a chile sauce while the ribs are browned before placing in the Instant Pot. The chile sauce and brewed coffee are poured over the ribs and then you walk away. Before you know it, dinner is on the table and a delicious one at that! I served this over garlic mashed Yukon potatoes, and roasted carrots and asparagus.If you don’t have an Instant Pot, you can get the slow cooker/crockpot recipe version here!
recipe adapted from Epicurious
4 dried ancho chiles, stemmed, seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, chopped
3 garlic cloves, coarsely chopped
1 tablespoon finely chopped canned chipotle chiles in adobo plus 1 teaspoon adobo sauce
2 tablespoons pure maple syrup
juice of 1 lime
3 teaspoons salt, divided
3 lb beef English short ribs
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 cup brewed coffee
In your Instant Pot:
Soak ancho chiles in a bowl with boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt; set aside.
Plug in the IP with insert set in place.
Pat ribs dry and sprinkle with pepper, garlic powder and remaining 2 teaspoons salt.
Press SAUTE on IP; add oil into IP and when hot, add seasoned ribs. Brown ribs in batches, turning occasionally. Once all ribs have been browned, return all ribs into IP.
Pour the coffee and pureed chile mixture into the IP over the ribs.
Press MANUAL and adjust the time to 40 minutes on HIGH pressure.
Once at pressure, the display will reflect 40 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).