Crock Pot Short Ribs In Ancho Chile Sauce Recipes

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SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE



Short Ribs Braised in Coffee Ancho Chile Sauce image

Categories     Beef     Onion     Pepper     Braise     Beef Rib     Hot Pepper     Winter     Maple Syrup     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

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 chilesin adobo plus 2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lb beef short ribs orflanken
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

Steps:

  • Preheat oven to 350°F.
  • Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
  • Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
  • Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
  • Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.

CROCK POT SHORT RIBS IN ANCHO CHILE SAUCE



Crock Pot Short Ribs in Ancho Chile Sauce image

Tender ribs with a flavorful, spicy chile sauce. I like to serve this with black beans or poblano chiles stuffed with a seasoned goat cheese mixture, and sometimes a small salad.

Provided by PalatablePastime

Categories     Peppers

Time 11h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon cumin seed
4 dried ancho peppers
1 habanero peppers (optional) or 1 scotch bonnet pepper, seeded and deveined (optional)
4 -5 lbs short rib of beef
1 teaspoon cracked black pepper
4 garlic cloves, peeled
1 teaspoon salt
2 tablespoons fresh lemon juice
1 (15 1/2 ounce) can whole tomatoes, undrained

Steps:

  • Toast cumin seeds in a dry skillet until fragrant and allow to cool.
  • Grind cumin seeds in a mortar or spice mill.
  • Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
  • Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
  • Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
  • Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
  • Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
  • Place ribs in the crock pot and cover with sauce.
  • Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.

SHORT RIBS BRAISED IN ANCHO CHILE SAUCE



Short Ribs Braised in Ancho Chile Sauce image

Categories     Coffee     Beef     Pepper     Braise     Fall     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 350°F.
  • Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
  • Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
  • Carefully add chile purée to fat remaining in skillet (it will spatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should reach about halfway up sides of meat).
  • Cover roasting pan tightly with foil and braise ribs until very tender, 3 to 3 1/2 hours. Skim fat from pan juices. Serve ribs with pan juices.

CROCK POT SHORT RIBS



Crock Pot Short Ribs image

Make and share this Crock Pot Short Ribs recipe from Food.com.

Provided by virtualcook

Categories     Meat

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 10

4 1/2 lbs boneless beef short ribs
1 (14 1/2 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/2 cup cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 cup water

Steps:

  • Place ribs in slow cooker.
  • Whisk together remaining ingredients.
  • Pour over ribs.
  • Slow cook on high for 6 hours.

SIMPLE CROCK POT SHORT RIBS



Simple Crock Pot Short Ribs image

I'm too busy to brown ribs before crock potting so I just skim the fat off after they have cooked. This is so simple and delicious. Throw it together and then serve with brown rice for a simple hearty meal.

Provided by Sherri at the Beach

Categories     Meat

Time 8h5m

Yield 2 ribs per person, 4 serving(s)

Number Of Ingredients 5

3 lbs beef short ribs
28 ounces crushed tomatoes
1 ounce onion soup mix
1 onion, cut in half
1 cup beef stock

Steps:

  • Fit the ribs in as as best as you can in one layer. I have the oval shaped crockpot which works best for this.
  • Add remaining ingredients.
  • Cook for 8 hours on low.
  • How simple is that!

Nutrition Facts : Calories 1408.3, Fat 124.1, SaturatedFat 53.8, Cholesterol 258.9, Sodium 1362.1, Carbohydrate 19.5, Fiber 3.6, Sugar 9.9, Protein 52

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