1 Tbsp oil
4 large or 8 small short ribs
salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee
In a heavy pot that can later be covered, drizzle oil.
Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take you time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.
In same pot, cook onions, garlic and chilies, stirring occasionally until garlic are soft, about 15 minutes.
Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover and cook over low heat (or in a 300-degree oven for 2 to 3 hours. Cook until very tender – beyond when meat falls off the bone – turning every hour or so.
Taste and adjust seasoning and serve.
Yield: 4 to 8 servings.
