COFFEE SHORT RIBS
- 4 Pounds of short ribs
- Salt and freshly-ground black pepper
- 1 Tablespoon of vegetable oil
- 1 Large yellow onion, thinly sliced
- 2 Carrots, finely chopped
- 2 Tablespoons of tomato paste
- 1 Cup of red wine
- 1 Cup of brewed coffee, San Francisco Bay French Roast
Preheat oven to 325 degrees. Season the short ribs with salt and pepper. Use a Dutch Oven pot large enough to hold all the ribs in one layer over medium-high heat. Add the oil; when warm, add the ribs a few at a time and brown on all sides. Transfer ribs to plate.
Remove all but one 1 tablespoon of fat from pot. Add the onions and carrots and cook for 5 minutes over medium-low heat, stirring occasionally. Add the tomato paste, stirring and cooking for 1 minute more. Pour the wine and brewed coffee into pot. Cook over high heat, scrapping up brown bits on bottom of pot, for about a minute, then return ribs to pot. (Ribs will not be completely covered with liquid.)
Transfer pot to preheated oven. Cook until ribs are tender, about 2.5 hours. Turn ribs over halfway through cooking time. Uncover and cook until ribs are falling apart, about 30 minutes more.
Strain sauce into heatproof measuring cup and skim off as much fat as possible. Serve ribs with defatted sauce.
Makes 6 servings.
For this recipe, I used a cast aluminum Dutch Oven pot. I think this made a big difference in cooking time. When I took the ribs out of the oven after 60 minutes to turn them over, they were fully cooked. I think that using a cast iron Dutch Oven pot would have cooked according to the recipe's stated times. Because I took the ribs out after only 60 minutes, they did not have sufficient time to soak up the full flavor of the marinade. However, leaving them in the oven for longer would have overcooked them. Lesson: next time spend the extra $30 on a good Dutch Oven pot.
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