Short Ribs With Coffee And Chilies (Mark Bittman)

I've cooked this one a few times now, twice for large dinner parties - always gets a great reaction. I can never find the pasilla chiles locally (I substituted some dried 'california' chiles) and the only chipotles I can find are the canned ones. But it still tasted great!

Short Ribs With Coffee and Chilies

Published: February 13, 2008 (original recipe here)

Time: At least 3 hours

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.

1. 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.

2. 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.

Yield: 4 to 8 servings.