Toddy® Cold Brew System Recipes
Short Ribs with Toddy® Chile Sauce
Cold brew goes down home with this delicious comfort-food entree. Serve these tasty and tender ribs with something starchy - potatoes, fries, rice, polenta, buttered noodles, etc. - and roasted vegetables for a filling meal that should prevent after-dinner scavenging. You might even say it sticks to your ribs. (Sorry, not sorry.)
Ingredients
- 4 dried chiles (we used New Mexico but use your favorite); stems, seeds, and ribs discarded
- 2 cups boiling-hot water
- 1 medium onion, quartered
- 3 garlic cloves, coarsely chopped
- 2 tablespoons finely chopped canned chipotle chiles, plus 2 teaspoons adobo sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lime juice
- 3 teaspoons salt
- 6 pounds beef short ribs or flank
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup cold brew coffee concentrate
Directions
Preheat oven to 325°F. Soak chiles in boiling-hot water until softened, about 20 minutes, and then drain in a colander set over a bowl, saving the liquid.
Transfer chiles to a food processor or blender and puree with onion, garlic, chipotles, adobo sauce, maple syrup, lime juice, and 1 teaspoon salt. Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
In a roasting pan that is safe for stovetop and oven use, heat oil over moderately high heat until hot but not smoking. Brown ribs in batches, turning occasionally, about 2 minutes per side. After browned, set ribs aside on a plate. Carefully add chile puree to the roasting pan (use caution, since it may splatter and steam) and cook over moderately low heat, stirring frequently, for 5 minutes.
Add reserved chile-soaking liquid and cold brew coffee concentrate, and bring to a boil. Add ribs back to the roasting pan in a single layer, and spoon the puree mixture over the tops of the ribs. Cover the roasting pan tightly with foil and place in the middle of the oven. Check ribs every 30-45 minutes, spooning the puree mixture over the ribs. If more liquid is needed, add water.
Roast until the meat pulls apart easily, between 2 1/2 and 3 1/2 hours. Skim fat from the pan juices and serve with ribs.
Makes 6 servings
Start with Toddy® Sumatra Ketiara
Offering warm, citrusy notes and an earthy aroma, this signature coffee comes from a women-led coffee cooperative in Indonesia.
