Coffee-braised Short Ribs

November 18, 2024

45

medium

5

Prepare the Ribs:

  • Preheat your oven to 300°F (150°C).
  • Heat oil in a large, heavy stockpot over medium-high heat.
  • Sprinkle short ribs generously with salt and pepper.
  • Working in batches, sear the ribs in the pot until browned on all sides, about 4 minutes per side. Transfer to a platter.

Cook the Aromatics:

  • Add onion, red bell pepper, and jalapeño to the pot with the drippings.
  • Reduce the heat to medium, cover, and cook, stirring occasionally, until the onion is tender, about 6 minutes.
  • Uncover, add garlic, and sauté for 1 minute.

Build the Flavor Base:

  • Stir in brown sugar, ancho chile powder, oregano, and cumin. Cook for 15 seconds to toast the spices.
  • Add coffee, tomatoes with their juice, and tomato paste, stirring well to deglaze the pot and scrape up browned bits.

Braise the Ribs:

  • Return the seared ribs and any accumulated juices to the pot. Bring the mixture to a boil.
  • Cover the pot and transfer it to the preheated oven. Bake for about 1 hour and 45 minutes, or until the meat is very tender and falling off the bone.

Finish the Sauce:

  • Carefully remove the pot from the oven. Spoon off excess fat from the surface of the sauce.
  • Taste and adjust seasoning with salt and pepper if needed.

Serve:

  • Transfer the short ribs to a serving platter and spoon the rich coffee-infused sauce over the top.
  • Garnish with freshly chopped cilantro and serve warm.
Reviews

Ingredients:

Adjust Servings
1.5tablespoons ancho chile powder
14 canned tomatoes diced, canned
2tablespoons brown sugar dark
5servings cilantro fresh, chopped
6 garlic cloves chopped
1.25teaspoons ground cumin
1large jalapeño seeded, finely chopped
2tablespoons olive oil
2teaspoons oregano dried
1large bell pepper red, chopped
5pounds short
2cups strong freshly coffee brewed
1tablespoon tomato paste
1large onion yellow, chopped

Directions

1.
Prepare the Ribs
1. Preheat your oven to 300°F (150°C). | 2. Heat oil in a large, heavy stockpot over medium-high heat. | 3. Sprinkle short ribs generously with salt and pepper. | 4. Working in batches, sear the ribs in the pot until browned on all sides, about 4 minutes per side. Transfer to a platter.
Mark as complete
2.
Cook the Aromatics
1. Add onion, red bell pepper, and jalapeño to the pot with the drippings. | 2. Reduce the heat to medium, cover, and cook, stirring occasionally, until the onion is tender, about 6 minutes. | 3. Uncover, add garlic, and sauté for 1 minute.
Mark as complete
3.
Build the Flavor Base
1. Stir in brown sugar, ancho chile powder, oregano, and cumin. Cook for 15 seconds to toast the spices. | 2. Add coffee, tomatoes with their juice, and tomato paste, stirring well to deglaze the pot and scrape up browned bits.
Mark as complete
4.
Braise the Ribs
1. Return the seared ribs and any accumulated juices to the pot. Bring the mixture to a boil. | 2. Cover the pot and transfer it to the preheated oven. Bake for about 1 hour and 45 minutes, or until the meat is very tender and falling off the bone.
Mark as complete
5.
Finish the Sauce
1. Carefully remove the pot from the oven. Spoon off excess fat from the surface of the sauce. | 2. Taste and adjust seasoning with salt and pepper if needed.
Mark as complete
6.
Serve
1. Transfer the short ribs to a serving platter and spoon the rich coffee-infused sauce over the top. | 2. Garnish with freshly chopped cilantro and serve warm.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

Print

Share Your Thoughts