Coffee-Chipotle Short Ribs

Adapted from Bon Apetit January 2003.

1 medium onion, quartered
3 garlic cloves, coarsely chopped
4 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce
4 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lb beef short ribs
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee
Preheat oven to 350°F.
Purée onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoonsalt.
Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in3 batches, turning occasionally, about 5 minutes per batch.
Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
Carefully add chile purée to fat remaining in skillet (use caution, since it willsplatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add coffee and2 cups of water and bring to a boil, then pour over ribs (liquid should come about halfway up sidesof meat).

Cover roasting pan tightly with foil and braise ribs in middle of oven until verytender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs. Better if served 1-2 days after. Refrigerate and skim fat before reheating.