Use your Instapot to make the most tender short ribs ever! The succulent ribs are infused with the complex flavors of ancho chilis, chipotles, brewed coffee and aromatic spices. The meat falls off the bone and the veggies are delightfully tender. Don't forget to drizzle some savory red-eye gravy on top! Smart Recipes, South American Recipes, Beef,Vegetables Recipes Beef,Vegetables South American

Coffee & Ancho Chili-Infused Short Ribs

Coffee & Ancho Chili-Infused Short Ribs Recipe | PT1H40M Serves 4 Ingredients: 4 Medium Ancho Dried Chilis 3 Cups Hot Water 1 Cup Brewed Coffee 4 Large Garlic Cloves 2 Tablespoons Honey 2 Tablespoons Extra-Virgin Olive Oil 1 Small Lime 2.5 Teaspoons Kosher Salt 1.5 Teaspoons Freshly Ground Black Pepper 4 Pounds Beef Short Ribs 1 Large Onion 3 Medium Carrots 3 Medium Parsnips 2 Medium Chipotle In Adobo Sauce 0.5 Cup Vegetable Stock 2 Cups Red-Eye Gravy In a large bowl, add water and soak ancho chilis until soft, about 20 minutes. In the bowl of a food processor, add rehydrated chilis, coffee, garlic, honey, oil, lime, 1/2 teaspoon salt & 1/2 teaspoon pepper. Puree until smooth. In an Instapot, add ribs and season with remaining salt & pepper. Sear until brown on all sides, about 10 minutes. Transfer ribs to a cutting board and set aside. Add onions, carrots, parsnips, broth, chipotles, 1 tablespoon adobo sauce and remaining salt & pepper. Sauté the vegetables until they just start to soften. Return the seared ribs back to the Instapot and top with coffee-infused puree. Cook under high pressure until the ribs and veggies are tender, about 1 hour. Allow the pressure to release naturally for 10 minutes, and then carefully perform a manual release. With a slotted spoon, transfer veggies to a large platter and top with the ribs. Drizzle with the red-eye gravy and serve.



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