Coffee Marinated Braised Short Ribs – update

Sometimes a recipe is just so damned good it becomes a family standard. This is one of those recipes. We made it (and I posted it) for the first time over 10 years ago for Christmas Eve dinner, and about once a year since then. My mother-in-law Irene adopted the recipe to replace turkey at Thanksgiving, though I’m sure she’s tweaked it someway, as she always does.

Last night I tweaked it by adding two large carrots, diced, at the same time as the onion and garlic. Should have done that years ago, it’s the perfect addition. Next time I’m changing from chicken to beef broth. I never understood why the recipe uses chicken broth anyway.

So go yourself a favor and make these short ribs. Serve over unadulterated mashed potatoes with a side of roasted green beans (Blanch green beans in boiling water, then drain well, toss w olive oil, salt and pepper and roast at 400 degrees F for 10-15 mins).

You’re welcome.

COFFEE-BRAISED SHORT RIBS

This recipe is modified from a bison-rib recipe on Epicurious. Serves 4-6.

Marinade

• 4 cups water
• 3 cups strong brewed coffee
• 1/2 cup coarse kosher salt
• 3 tbsp + 2 tsp packed  brown sugar
• 1/4 cup pure maple syrup
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons + 1 tsp Worcestershire sauce
• 2 cups ice cubes
• 4 lbs short ribs

Short Ribs

• 1 cup boiling water
• 1 tbsp instant espresso
• 4 strips bacon, chopped (Optional, and just as delicious without the bacon)
• 2 cups chopped onions
• 2 large carrots, peeled and cut into large dice
• 6 garlic cloves, chopped
• 1/2 tsp red pepper flakes
• 1 cup low salt chicken broth
• 1/4 cup Mr TBTAM’s barbecue sauce (you can use tomato paste or chili sauce)
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce

Marinade
Stir  water, coffee,  salt and sugar in large bowl until salt and sugar dissolve. Add syrup and remaining marinade ingredients. Stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade.

Short ribs
Preheat oven to 325°F. In a pyrex measuring cup, stir instant espresso into boiling water and set aside to cool.(Alternatively, use another cup of strong brewed coffee.)

Sauté bacon in heavy heavy ovenproof pot over medium heat until fat starts to render and it begins to brown (be careful – don’t burn it!) Remove bacon to a plate. Increase heat to medium-high.

Working in batches, cook ribs until browned on all sides and transfer to a plate. Add onions, garlic, carrots and red pepper flakes to the pot and cook over medium heat till veggies are soft, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 – 2 1/2 hours.

Transfer ribs to plate; tent with foil to keep warm. Remove fat from surface of sauce. Boil sauce until thickened and reduced to your satisfaction (about 2 cups). Pour sauce over ribs.

Serve over homemade mashed potatoes.