Short Ribs Braised in Coffee Ancho Chile Sauce

Ingredients:

• 4 dried ancho chiles, 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 in adobo plus 2 tsp adobo sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh lime juice
• 6 lb beef short ribs or flanken
• 1 tablespoon vegetable oil
• 1/2 cup brewed coffee

Preparation:

Preheat oven to 350°F with rack in middle.
Wipe anchos clean and soak in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer anchos to a blender with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 tsp salt and purée until smooth.
Pat ribs dry and season with 2 tsp salt and 1 tsp pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown ribs in 3 batches, turning occasionally, about 5 minutes total per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
Carefully add chile purée to fat in skillet (it will spatter and steam) and cook over medium-low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
Cover roasting pan tightly with foil and braise ribs in oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.