Prep time: 10 minutes
Cook time: 2 3/4 hours
Serve these meltingly tender short ribs in their flavorful sauce over soft polenta, rice, or egg noodles. Recipe from Newsday.
3 pounds (3-inch-long) short ribs
Ground black pepper
2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
1 large chipotle chili in adobo, finely chopped
1 cup strong brewed coffee
1 cup dry red wine
1 teaspoon dried oregano
Preheat oven to 325 degrees. Sprinkle short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add ribs and brown on both sides, turning once, about 8 minutes total. Transfer to a plate and discard all but 2 tablespoons grease from pot.
Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili and cook, stirring, until fragrant, about 30 seconds. Add coffee and wine and bring to a boil, stirring up brown bits from bottom of pot. Stir in oregano.
Return ribs to pot. Cover and place in oven until tender and falling off bone, about 2 1/2 hours. Remove ribs from pot and cover with foil to keep warm. Degrease sauce, season with salt and pepper, pour over ribs, and serve.