From inthekitchenwithkath.com
(Adapted from a Mark Bittman recipe from The Minimalist column in The New York Times)
1 tablespoon oil
4 large, or 8 small short ribs
Salt and pepper
1 large onion, chopped (about 1 1/2 cups)
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded, and minced (or 1 dried chile de arbol)
1 dried chipotle chili, stemmed, seeded, and minced
1 cup dry red wine
1 cup strong coffee
1. Heat the oil in a large pot over medium high heat.
2. Brown the short ribs in the oil. Brown each side for about 5 minutes and then turn. Sprinkle with salt and pepper as you turn the ribs.
3. When the ribs are browned, remove to a plate.
4. Reduce the heat to low, and add the onion, garlic, and chilies to the pot. Cook, stirring occasionally, for about 15 minutes, or until the onions are softened. Do not allow them to brown.
5. Add the wine and coffee to the pot and turn the heat to high. Boil, stirring occasionally, until the liquid is reduced to about half.
6. Turn the heat back down to low, and put the ribs back in the pan. It should be barely simmering, with just a few small bubbles. Turn the ribs every hour or so.
7. Cook 3 - 4 hours until the ribs are very tender. Bittman says it should be “beyond when meat falls off the bone”.