Mexicasa Beef Ribs

Late Spring

and it is still chilly here!

So I decided to warm up our toes with nippy
Beef Ribs
Why nippy?
It has a kick with Chipotle Peppers
ESPRESSO & CHOCOLATE!
yes
you read this correctly.
Both dark aromatic ingredients lend a rich flavour to this sauce along with zesty Salsa to thicken the gravy.
A touch of stickiness to sweeten the pot
with Honey.
 

Beef Ribs family style

Stick to the Ribs kind of meal.

Pun intended!

 

 

This hearty meal is slow and low.

One of those meals you don't have to watch closely to enjoy its final gastronomic delights.

I made this on the cook top but, you can easily follow the steps and put it in the oven or crockpot and dinner is ready when you get home from work or a busy day!


 

3 lb beef short ribs

2-3tbsp vegetable oil

1 leek, white part only, cleaned and sliced

1 1/2cup mushrooms sliced

1 tsp espresso granules

1 tbsp chipotle pepper in adobo sauce, minced

1 tsp oregano

1/2 cup wine

1 cup beef, chicken or vegetable stock

2 tbsp  honey

1/2 cup salsa

salt & pepper to taste

 

 

Add the oil to a large preheated skillet on medium high. Place the ribs in and brown, searing on all sides.

 

 Remove to a platter. 

Add more oil if needed and drop in leeks, reduce heat to medium, stirring to soften the vegetables.

Add the mushrooms, and a pinch of salt to allow them to release their moisture. Continue stirring to brown.

 

Place ribs back into the pan pushing the vegetables so that the meat comes into contact with the pan.

 

Using a wooden spoon push over some ribs to make space and drop in the espresso. Stir to distribute the heat to toast the coffee. Add the chipotle stir to blend.

 

Pour in wine and cook, reducing the alcohol for 2-3 min.  Turning the meat over to coat with the luscious mixture.

 

Add the broth, sprinkle the oregano and drizzle the honey over the meat. Move the mixture around again to distribute the mixture to combine all of the meat with the gravy.

Taste for seasonings.

 

Cover tightly and reduce the heat to a simmer.

Cook covered for 1 1/2 hrs turning the ribs every 20 minutes to coat evenly. If the liquid reduces quickly add more water, broth or wine.

 

To check for tenderness see if the meat falls from the bone when pierced with a fork and gives.

 

If it is not tender continue cooking on low heat for another 1/2hr.

 

15minutes before the meat is tender make a hot spot and add the chocolate, stir to melt. This along with the coffee granules lends a dark richness to the gravy.

 

Remove the ribs placing over rice or potatoes.

 

Skim any excess fat from the gravy with a spoon, discard.

 

Stir the salsa into the gravy mixture stirring to blend well. The salsa will add a refreshing zestyness.

 

Spoon generously over the ribs and grab a fork!

 

 

 

 

Enjoy with love.