Coffee-braised Short Ribs

FoodPreheat oven to 300F.

Heat oil in a large heavy stockpot 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 bell pepper, and jalapeo to drippings in stockpot.

Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.Stir in garlic and saut uncovered 1 minute.Add brown sugar, ancho chile 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.Transfer ribs to a platter and spoon sauce over top.Sprinkle with chopped cilantro.