Coffee-Braised Beef Short Ribs with Cocoa and Ancho Chile
Rich, tender beef short ribs slowly braised in a robust coffee and cocoa sauce with smoky ancho chile notes to balance the deep bitterness. This mexican-inspired beef ready in about 205 minutes pairs bone-in beef short ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs, bone-in beef short ribs
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 1 large, diced onion
- 5 minced garlic cloves
- 2 tsp ancho chile powder
- 2 tbsp unsweetened cocoa powder
- 2 cups strong brewed black coffee
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 bay leaf
- 3 fresh thyme sprigs
Instructions
- Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 2 tsp kosher salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Brown short ribs in batches for 3-4 minutes per side until a deep crust forms. Remove and set aside.
- Step 3: Add 1 large diced onion to the pot and sauté for 5 minutes until translucent. Stir in 5 minced garlic cloves, 2 tsp ancho chile powder, and 2 tbsp unsweetened cocoa powder, cooking for 1 minute until fragrant.
- Step 4: Pour in 2 cups strong brewed black coffee, 2 cups beef broth, and stir in 2 tbsp tomato paste until combined. Return short ribs to the pot, add 1 bay leaf and 3 sprigs fresh thyme.
- Step 5: Cover and braise in the oven for 3 hours until ribs are fork-tender and sauce has thickened, spooning sauce over ribs occasionally. Remove herbs before serving the ribs with the rich, bitter-sweet sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coffee-Braised Beef Short Ribs with Cocoa and Ancho Chile take to make?
Total time is about 205 minutes (25 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coffee-Braised Beef Short Ribs with Cocoa and Ancho Chile?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in beef short ribs from drying out.
Can I substitute ingredients in Coffee-Braised Beef Short Ribs with Cocoa and Ancho Chile?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coffee-Braised Beef Short Ribs with Cocoa and Ancho Chile for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coffee-Braised Beef Short Ribs with Cocoa and Ancho Chile?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
