Ingredients for Coffee-Braised Short Ribs with Ancho Chilli

• 2 matskedar olivolja

• 2.3kg 1-inch-thick flanken-style short ribs

• 1 large onion, chopped

• 1 large red pepper, chopped

• 1 large jalapeño, seeded, finely chopped

• 6 garlic cloves, chopped

• 2 tablespoons dark brown sugar

• 1 1/2 tablespoons ancho chilli powder*

• 2 teaspoons dried oregano

• 1 1/4 teaspoons ground cumin

• 475ml strong freshly brewed coffee (not espresso or dark roast)

• 1 14 1/60g can diced tomatoes in juice

• 1 matsked tomatpuré

• Chopped fresh coriander

Preheat oven to 149°C. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.

Add onion, red pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté uncovered 1 minute. Add brown sugar, ancho chilli powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.

Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)

Transfer ribs to platter. Spoon sauce over and sprinkle with chopped coriander.

*Available in the spice section of most supermarkets and at Latin markets.

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