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Coffee-Rubbed Braised Short Ribs

TheDeliciousCook's picture
Ingredients
  Shortrib 3 Pound (bone-in short ribs, (meaty ones), at room temperature)
  Kosher salt 3 Tablespoon
  Ground black pepper 3 Tablespoon
  Onion powder 3 Tablespoon
  Garlic powder 3 Tablespoon
  Coffee mix 1 Cup (16 tbs), freshly ground
  Butter 2 Tablespoon
  Olive oil 4 Tablespoon
  Onion 1 Large, roughly chopped
  Carrot 2 Medium, roughly chopped
  Celery 2 Ounce, roughly chopped
  Garlic 4 Clove (20 gm), crushed
  Tomato paste 4 Tablespoon
  Cabernet 1⁄2 Cup (8 tbs)
  Fire roasted crushed tomatoes 14 1⁄2 Ounce (1 can with liquid)
  Worcestershire sauce 1⁄2 Teaspoon
  Bay leaf 2 Gram
  White vinegar 1⁄4 Cup (4 tbs)
  Dark brown sugar 4 Tablespoon
  Rosemary 1 Gram
  Chicken stock/Beef stock 4 Cup (64 tbs) (store-bought or homemade)
Directions

GETTING READY
1. Preheat oven to 250 degrees.

MAKING
2. In a shallow bowl, mix salt, pepper, onion powder, garlic powder, and ground coffee.
3. Coat all sides of the short ribs with this coffee mixture and save the unused portion of the rub.
4. In a large cast-iron or stainless steel pot, heat olive oil and butter over medium heat. When the butter has melted into the oil and begins to give off just a hint of steam, begin searing the short ribs.
5. Sear each side of the short ribs, including the narrows sides, for about 2-3 minutes each side, or until it develops a deep golden brown color.
6. Transfer the short ribs from the pot to a plate.
7. Add the onions, carrots, celery, and the remainder of the coffee rub mixture to the pot. Cook for about 10-15 minutes or until the vegetables have softened and become slightly translucent.
8. Stir in the tomato paste until the vegetables are coated in it and cook for about 2-3 minutes, stirring occasionally.
9. Add the garlic and cook for 3-4 more minutes, stirring occasionally.
10. Deglaze the pot with red wine, making sure to scrape the bottom of the pot with a wooden spoon. Cook this for about 3-4 minutes until the alcohol has evaporated.
11. Add the fire-roasted tomatoes and its liquid, Worcestershire sauce, bay leaves, white vinegar, brown sugar and the rosemary sprig.
12. Place the short ribs on top and add enough stock to cover the short ribs and give the ingredients a gentle stir.
13. Bring the pot back to a simmer, cover, and transfer to the oven. Braise for about 3.5 to 4 hours, until the short ribs are fork tender.

SERVING
14. Serve the braised short ribs the same night or the next along with mashed potatoes and some of the braising liquid.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Method: 
Braising
Ingredient: 
Short Rib
Restriction: 
High Fiber, High Protein
Interest: 
Holiday
Preparation Time: 
30 Minutes
Cook Time: 
265 Minutes
Ready In: 
295 Minutes
Servings: 
4

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