These Coffee-Braised Short Ribs Are Loaded with Flavor
No steak knife needed.
By Micah Morton
Yields:
4
Prep Time:
10 mins
Total Time:
3 hrs 25 mins
Jump to recipeHere's a secret: On days you crave juicy, fall-of-the-bone goodness, fire up the coffee maker (we used our Krups Savoy Digital Coffee Maker). Trust us.
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Ingredients
- 3 slices bacon, chopped
- 8 bone-in short ribs (depending on the size of Dutch oven)
- 1/3 cup all-purpose flour
- kosher salt
- Freshly ground black pepper
- 2 carrots, diced small
- 1 celery, diced
- 1 large onion, diced
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1 cup dry white or red wine
- 1 1/2 cups black coffee
- 1 cup chicken broth
- 1 14-oz. can diced tomatoes
- 3 sprigs fresh thyme
- 2 small sprigs fresh rosemary
- 2 fresh bay leaves
Directions
- Step 1Preheat oven to 375°. Fry bacon in large Dutch oven until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside.
- Step 2Dredge short ribs in flour and season with salt and pepper. Sear short ribs in bacon fat on high heat until browned on all sides. Use tongs to remove short ribs and set aside.
- Step 3Turn heat down to medium-high, add vegetables, and cook for 3 to 4 minutes.
- Step 4Pour in wine and coffee and deglaze the pan, using a wooden spoon to scrape up all of the bits from the bottom. Return to high heat and bring to a boil; reduce the liquid for 5 minutes.
- Step 5Add in short ribs, more salt and pepper, chicken broth, diced tomatoes, rosemary, thyme, bay leaves and bacon. Cover and place into oven; cook until meat is tender, at least 2 ½ hours. Let rest 20 minutes before serving, when the fat can be skimmed off the top easily.
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