Name: Short Ribs Braised in Ancho Chile Sauce
Cook time: 40 min
Total time: 4 1/2 hr
Yield: Makes 6 servings
Ingredients: 4 dried ancho chiles, stemmed, seeded, and ribs discarded; 2 cups boiling-hot water; 1 medium onion, quartered; 3 garlic cloves, coarsely chopped; 2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce; 2 tablespoons pure maple syrup; 1 tablespoon fresh lime juice; 1 tablespoon salt; 6 lb beef short ribs or flanken; 1 teaspoon black pepper; 1 tablespoon vegetable oil; 1/2 cup brewed coffee

Inspired by chef Robert Del Grande of Cafe Annie, in Houston, we combine the succulence of short ribs with the bitter undertones of coffee and the mellow heat of two kinds of chiles, along with maple syrup and lime juice to cut the spiciness. We recommend serving these meltingly tender ribs over soft polenta.

Cooks' note:

Ribs improve in flavor if braised 2 days ahead. Cool completely, uncovered, then chill, ribs covered directly with parchment or wax paper and roasting pan covered with foil. Remove any solidified fat before reheating.

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