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, Coffee & Acho Chili-Infused Short Ribs Recipes Beef,Vegetables South American Coffee & Ancho Chili-Infused Short Ribs Coffee & Ancho Chili-Infused Short Ribs Recipe | RecipeSavants.com PT1H20M Serves 4 Ingredients: 4 Medium Ancho Dried Chilis 3 Cups Hot Water 1 Cup Brewed Coffee 4 Cloves Garlic 2 Tablespoons Honey 2 Tablespoons Extra-Virgin Olive Oil 1 Small Lime 2.5 Teaspoons Salt 1.5 Teaspoons Freshly Ground Black Pepper 4 Pounds Beef Short Ribs 1 Large Onion 3 Medium Carrots 3 Medium Parsnips 2 Medium Chipotles 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 an Instapot, add ribs and season with remaining salt & pepper, and brown on all sides. Set aside. Meanwhile, in the bowl of a food processor, combine the rehydrated chilis, coffee, garlic, honey, oil, lime, 1/2 teaspoon salt & 1/2 teaspoon pepper, and puree until smooth. Add onions, carrots, parsnips, broth, chipotles, 1 tablespoon adobo sauce, and remaining salt & pepper to the Instapot. 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 and veggies are tender, about 1 hour, allow the pressure to release naturally. 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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