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Short Ribs with Coffee and Chilies

There’s a tradition in Alsace and elsewhere of using leftover coffee as a braising liquid. When you combine that with a couple of types of chilies and a little red wine, the result is an exotic yet old-fashioned dish that seems to please everyone.
Yield: 6
Cook Time: At least 3 hours
Ingredients

1 tablespoon oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded and minced
1 dried chipotle chili, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee

Directions

In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.

In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.

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