Father’s Day is fast approaching on 4th September, and the time to find a perfect father’s day gift is slowly running out. But don’t despair! What better way to show your appreciation for dad than a home cooked mean? And better still the whole family can enjoy a delicious celebration together!

Not sure what to cook? We can help you out there with our pick from Granite Transformations own recipe book titled – ‘My Table – Eating Your Way Around Our World’. Check out the recipe for Braised Short Ribs in Coffee Ancho Chile Sauce with Mashed Potatoes recipe.

receipe

Braised Short Ribs in Coffee Ancho Chile Sauce with Mashed Potatoes

Ingredients
4 dried ancho chiles, stemmed, seeded and ribs discarded
2 cups [500ml] boiling water
1 medium onion, quartered
5 garlic cloves, coarsely chopped
2 tablespoons [30ml] finely chopped canned chipotle chiles in adobo sauce
2 tablespoons [30ml] natural maple syrup
1 tablespoon [15ml] fresh lime juice
1 tablespoon [15ml] kosher salt, separated
6 pounds [3kg] beef short ribs or flanken
1 teaspoon [5ml] freshly ground pepper
1 tablespoon [15ml] vegetable oil
½ cup [125ml] brewed strong coffee or espresso

Soak ancho chiles in boiling water until softened, about 20 minutes. Drain over a colander or strainer set over a bowl, reserving the liquid. Transfer the chiles to a blender or food processor and puree with the onion, garlic, chipotles, syrup, lime juice and one teaspoon of the salt.

Pat the ribs dry and sprinkle with the pepper and remaining salt. Heat the oil in a large heavy skillet over medium-high heat. Brown the ribs in batches, turning occasionally, about five minutes per batch. Transfer as browned to a roasting pan just large enough to hold the ribs in a single layer.

Preheat the oven to 330 F (175 C). Meanwhile, carefully add the chile puree to the fat remaining in the hot skillet and cook over medium-low heat, stirring frequently, for about five minutes. Add the reserved chile soaking liquid (or 1 ½ cups [375ml] water) and the coffee, and bring to a boil.

Pour the liquid over the ribs – it should come about halfway up the sides of the meat. Cover the roasting pan very tightly with foil and put it in the middle of the oven, braising the ribs until very tender, between three and 3 ½ hours. Skim the fat from the pan juices so that the juices can be spooned over the ribs.

*Cook’s note: If the chipotles and ancho chiles are not available locally, they are easy to buy on the internet. You may become addicted (as I am) to the smoky heat of the chipotles. I puree the whole can when I first open it and keep the puree in a small plastic container so that I can quickly add a touch to salad dressings, soups, marinades, pasta and scrambled eggs – most anything. Here’s the opportunity for you to use your own favourite mashed potatoes recipe; the ribs are so flavourful that you don’t need to enhance the flavour of the potatoes with garlic or horseradish or whatever 9unless you really want to). Use a hand mixer if you like them really smooth or a masher if you like them lumpier. I mash mine with butter, a bit of milk, a few spoons of sour cream, salt and pepper.

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