By Victoria Hart Glavin of Tiny New York Kitchen
These delicious ribs are flavored with rich coffee, two kinds of chiles, maple syrup, and fresh lime juice. Valentine’s Day is around the corner and these ribs make a wonderful Valentine’s dinner. Serve over polenta.
INGREDIENTS
- 4 Dried Ancho Chiles (Wipe Clean With Damp Cloth)
- 2 Cup Boiling Water
- 1 Quartered Medium Onion
- 3 Chopped Garlic Cloves
- 2 Tablespoons Finely Chopped Canned Chipotle Chiles In Adobo Sauce
- 2 Teaspoons Adobo Sauce
- 2 Tablespoons Maple Syrup (Pure Maple Syrup Only)
- 1 Tablespoon Freshly Squeezed Lime Juice
- 3 Teaspoons Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 6 Pounds Beef Short Ribs
- 1 Tablespoon Olive Oil
- 1/2 Cup Brewed Coffee
Preheat your oven to 350 degrees. Throw away stem from ancho chiles. Split anchos open and throw away seeds and ribs. Soak in boiling water for 25 minutes until softened. Drain in a colander set over a bowl. Reserve ancho water for braising. Transfer anchos to a blender or food processor and puree with onions, garlic, chipotles (with the sauce), maple syrup, lime juice, and 1 teaspoon kosher salt. Pat short ribs dry and sprinkle with 2 teaspoons kosher salt and 1 teaspoon pepper. Heat olive oil in a 12-inch heavy sauté pan over a medium-high heat until it shimmers. Brown ribs in batches – about 5 minutes per batch. Transfer to a large-size Dutch oven (or a large-size roasting pan) and arrange in 1 layer. Slowly add the to the fat remaining in the sauté pan. It will spatter and steam so please be careful. Cook over a medium-low heat, stirring frequently, for 5 minutes. Add reserved chile soaking water (or 1 1/2 cups water if you accidently threw the chile water out), and the brewed coffee. Bring to a boil and then pour over short ribs.
The liquid should reach about halfway up the sides of the ribs. Cover Dutch oven tightly with foil. Place in oven and braise for 3 to 3 1/2 hours or until very tender. Skin fat from pan juices and serve ribs with pan juices. Serves 6
Easy Polenta
INGREDIENTS
- 6 Cups Water
- 1 Bay Leaf
- 2 Teaspoons Kosher Salt
- 1 1/2 Cups Cornmeal
Bring water to a boil in a 4-quart heavy saucepan with bay leaf and kosher salt. Gradually whisk in cornmeal in a thin stream. Cook mixture over a medium heat for 2 minutes while continuing to whisk. Cover saucepan and simmer over a low heat for 45 minutes. Stir for 1 minute every 10 minutes. Make sure to replace lid after each stir. Remove from heat and throw away bay leaf. Serves 6
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.