4 Serves
155 Mins
Preheat your oven to 150°C. Season the beef short ribs generously with salt and pepper on all sides.
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Vitamin E
8 mg / 15 mgVitamin K
72 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
10 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
210 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
632 mg / 1,250 mgPotassium
1541 mg / 4,700 mgSodium
485 mg / 2,300 mgZinc
25 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
5 g / 28 gSugar
18 g / 50 gSaturated Fat
31 g / 20 gCholesterol
248 mg / 300 mgCaffeine
38 mgNet Carbs
21 gAlcohol
0 g
Heat cooking oil in a large heavy stockpot over medium-high heat. Sear the short ribs in batches until well-browned on all sides, then remove them to a platter.
Reduce the heat to medium. Add the chopped onion, red bell pepper, and jalapeno to the pot, cooking until the vegetables are softened.
Stir in the minced garlic and cook for one minute, then add the brown sugar, ancho chili powder, oregano, and ground cumin, stirring briefly to toast the spices.
Deglaze the pot by stirring in the coffee, tomatoes, and tomato paste, scraping up any browned bits from the bottom. Return the ribs and any accumulated juices to the pot.
Cover the pot and transfer it to the oven. Braise until the meat is fork-tender.
Remove the ribs to a serving platter. Skim excess fat from the sauce, adjust seasoning with salt and pepper, and pour the sauce over the ribs. Garnish with fresh cilantro.
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