Combine the ancho chile powder, espresso powder, paprika, salt, and black pepper. Rub evenly over the short ribs on all sides, pressing gently to adhere.
Heat oil over medium-high heat. Working in batches, sear the short ribs until deeply browned and caramelized on all sides. Transfer to a plate.
Lower the heat to medium and add the onion, carrot, and celery. Cook, stirring occasionally, until lightly caramelized, about 10–12 minutes. Stir in the remaining 2 tablespoons ancho chile powder and toast briefly until fragrant.
Deglaze with bourbon, reduce by half. Stir in the espresso and simmer for 1–2 minutes.
Add soy sauce, maple syrup, and beef stock. Bring to a simmer. Return the short ribs to the pot.
Press a sheet of parchment directly onto the surface, cover with the lid, and transfer to the oven. Braise for 3–4 hours, until the short ribs are fork-tender.
Remove the short ribs. Strain the braising liquid into a saucepan. Simmer over medium-high heat until reduced and glossy enough to coat the back of a spoon.
Spoon the sauce generously over the short ribs. Serve.
Coffee, chili and beef are a match made in heaven — a change from the usual red-wine braise. Via @cheffinwithzach.
