Join “Jayni’s Kitchen” this week for “A Man with a Pan: Dana Fertig’s Beef Short Rib Menu.”

Fertig, a veterinarian in academic affairs for Hill’s Pet Nutrition, will prepare the following recipe. Jayni Carey is host.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

BEEF SHORT RIBS BRAISED IN COFFEE WITH POBLANO PEPPERS

5 pounds beef short ribs

salt and black pepper

2 to 4 tablespoons olive oil

1 large onion, chopped into 1/2-inch pieces

1 large poblano chile pepper, seeded and chopped into 1/2-inch pieces

1 large sweet red pepper, seeded and chopped into 1/2-inch pieces

2 medium carrots, peeled and sliced into 1-inch sections

6 to 8 garlic cloves, coarsely chopped

2 tablespoons brown sugar

1 1/2 tablespoons chili powder, medium heat

1 1/2 tablespoons chipotle chile powder

1 tablespoon ground allspice

3 tablespoons dried oregano

2 tablespoons ground cumin

3 broad strips orange zest

2 cups freshly brewed strong coffee

1 14-ounce can diced fire-roasted tomatoes

2 tablespoons tomato paste

fresh cilantro, chopped

Sprinkle the short ribs with liberal amounts of salt and black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the short ribs in batches, approximately 4 minutes per side, adding more oil to the pot if needed. Once browned, transfer the short ribs to a platter, reserving the drippings in the pot.

Add the chopped onion, poblano pepper, red pepper and carrots to the drippings in the Dutch oven and cook over medium heat, stirring frequently until the onions are tender, about 6 minutes. Add the garlic and saute for 1 minute. Add the brown sugar, chili powders, allspice, oregano, cumin and orange zest. Stir for 30 seconds, then add the coffee, tomatoes with juice and tomato paste. Bring the mixture to a boil, scraping up the browned bits on the bottom of the pot.

Return the ribs to the pot, bring to a boil, cover and bake in a 300 degree oven until the meat is tender, approximately 1 hour and 45 minutes. Skim the fat from the sauce and season with salt and pepper. For a thicker sauce, transfer the ribs to a warm platter and cover. Reduce the sauce over medium-high heat to the desired thickness. Skim off excess fat. To serve, spoon the sauce over the short ribs and sprinkle with chopped cilantro. Serves 6.