Did you know that coffee has tenderizing capabilities which makes it a perfect addition to slow-cooked meat recipes? Now that you know, you can experiment with your own coffee additions or try this Coffee Braised Beef Ribs recipe first. After you create Coffee Braised Beef Ribs you’ll understand how the coffee plays so nicely with the other flavors and be inspired to try it out in other dishes you make. If you’re mouth is already watering, don’t let us slow you down. Get started on your Coffee Braised Beef Ribs recipe provided below.
Coffee-Braised Beef Short Ribs
2 kg (4.5 lbs) beef short ribs, bone-in
Kosher salt and freshly ground pepper
15 ml (1 tbsp) olive oil
500 ml (2 cups) brewed coffee
500 ml (2 cups) robust red wine
8 shallots, peeled and halved lengthwise
4 garlic cloves, crushed
15 ml (1 tbsp) canned chipotle peppers with adobo sauce
45 ml (3 tbsp) maple syrup
750 ml (3 cups) low-sodium beef stock
1 bay leaf
4 sprigs fresh thyme, plus more for garnish
Note: You need to start this recipe a day before you want to serve it.
Preheat the oven to 150 C (300 F). Season beef with salt and pepper. In a very large, heavy, oven-proof pot with lid, heat the olive oil to medium-high and brown the ribs on all sides for about 8 minutes total, working in batches. (Don’t crowd the pan or meat will steam instead of sear.) Remove the beef from the pot, pour off all oil except 15 ml (1 tbsp) or so, reduce heat to medium and add the shallots, cooking and stirring until they begin to soften. Add garlic and cook, stirring, for 1 minute. Add the chipotle peppers with adobo sauce and stir to coat the shallots and garlic, cooking and stirring for 1 minute. Add wine and coffee and then raise heat and boil down liquid until volume is reduced by about half. Add the ribs back in and add stock, along with bay leaf and thyme, using more stock if necessary to cover the meat. Cover and cook in the oven for at least 3 hours, until meat is tender and starting to fall off the bone. Let cool slightly uncovered at room temperature, then cover and refrigerate overnight. Before serving, spoon off any solidified fat and reheat beef ribs gently on stove. Garnish with additional thyme.
Tester’s notes: Making this dish ahead is crucial. Partly this is because the ribs will throw off a lot of fat and letting it solidify is the easiest and most effective way to remove it. But partly, the cooling and sitting and reheating process allows the tastes to mellow and mingle. The resulting sauce is deep and dark with just a slight bitter edge, which counterpoints the meltingly rich meat. These ribs would be good served with polenta or mashed potatoes.
One warning: I’m always tempted to go crazy with chipotles in adobo — the smell is heady — but a little of this mix packs a lot of heat. Add in carefully.
SRC: If you enjoyed this Coffee Braised Beef Ribs recipe, you’ll want to check out 2 other coffee recipes like it at: www.winnipegfreepress.com/arts-and-life/food/cooking-up-coffee-297487651.html