Coffee-Braised Short Ribs

Coffee-Braised Short Ribs is a main course that serves 4. One serving contains 1432 calories, 117g of protein, and 74g of fat. For $8.39 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It is brought to you by Food Republic. A mixture of ground cornmeal, water, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 472 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 25 hours and 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 74%. Try Coffee-Braised Short Ribs, Coffee-braised Short Ribs, and Michael's Coffee Braised Short Ribs for similar recipes.

Servings: 4

Preparation duration: 1440 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the cold-brewed coffee Combine the coffee and water and let infuse for 12 hours. Strain through cheesecloth or a coffee filter. Discard the solids. Reserve for the short rib marinade. You will have extra coffee, so drink up! For the short ribs Marinate the short ribs in wine and coffee for 12 hours. Preheat the oven to 300F. Remove the beef from the marinade and pat dry. Season generously with kosher salt and black pepper. In a dutch oven or large cocotte, heat the olive oil to medium high and sear the ribs on all sides. Remove the beef from the pot, pour off the spent oil and add the shallots, garlic and carrots. Lightly roast the vegetables until they take some color and just begin to soften. Add the miso paste and stir to coat the vegetables, taking care that they dont burn. Deglaze the pot with the wine and coffee used to marinade the beef. Reduce by half the volume. Add the ribs back in and add the stock. The meat should be covered. Prepare a cartouche, or paper lid, and place directly on top of the meat. Cover this with the lid from the dutch oven. Place the short ribs in the oven for at least 4 hours. They should be tender and yielding, but not falling apart to the touch. When they are done, gently remove them and place into an oven-proof container. When cool, trim them into 6-8oz pieces. Strain the braising liquid back over the meat. Harvest the shallots from the other vegetables and reserve for the final plating. For the polenta In a heavy-bottomed saucepan, scald the water and milk with the thyme leaves. Add the cornmeal in a steady stream, whisking all the while. Simmer the polenta for 30-40 minutes until thick and creamy with no resistance from the grains. Whisk in the butter along with kosher salt and freshly ground black pepper. For the brussels sprouts In a saut pan, heat the olive oil over high heat and quickly cook until just wilted. Season with sea salt For the plating Place the short ribs back in the oven so that the liquid reduces and starts to glaze the meat. It is important to baste the meat every 5 minutes or so. Reheat the polenta and divide amongst 4 plates with the Brussels sprouts scattered on top and around. Place a few of the warmed shallots from the braise around the plate. Place one short rib on top of each plate and pour the sauce over. A pinch of flaky sea salt wouldnt hurt as a finishing touch.

 

Step by step:

1. For the cold-brewed coffee

2. Combine the coffee and water and let infuse for 12 hours. Strain through cheesecloth or a coffee filter. Discard the solids. Reserve for the short rib marinade. You will have extra coffee, so drink up! For the short ribs Marinate the short ribs in wine and coffee for 12 hours. Preheat the oven to 300F.

3. Remove the beef from the marinade and pat dry. Season generously with kosher salt and black pepper. In a dutch oven or large cocotte, heat the olive oil to medium high and sear the ribs on all sides.

4. Remove the beef from the pot, pour off the spent oil and add the shallots, garlic and carrots. Lightly roast the vegetables until they take some color and just begin to soften.

5. Add the miso paste and stir to coat the vegetables, taking care that they dont burn. Deglaze the pot with the wine and coffee used to marinade the beef. Reduce by half the volume.

6. Add the ribs back in and add the stock. The meat should be covered. Prepare a cartouche, or paper lid, and place directly on top of the meat. Cover this with the lid from the dutch oven.

7. Place the short ribs in the oven for at least 4 hours. They should be tender and yielding, but not falling apart to the touch. When they are done, gently remove them and place into an oven-proof container. When cool, trim them into 6-8oz pieces. Strain the braising liquid back over the meat. Harvest the shallots from the other vegetables and reserve for the final plating. For the polenta In a heavy-bottomed saucepan, scald the water and milk with the thyme leaves.

8. Add the cornmeal in a steady stream, whisking all the while. Simmer the polenta for 30-40 minutes until thick and creamy with no resistance from the grains.

9. Whisk in the butter along with kosher salt and freshly ground black pepper. For the brussels sprouts In a saut pan, heat the olive oil over high heat and quickly cook until just wilted. Season with sea salt For the plating

10. Place the short ribs back in the oven so that the liquid reduces and starts to glaze the meat. It is important to baste the meat every 5 minutes or so. Reheat the polenta and divide amongst 4 plates with the Brussels sprouts scattered on top and around.

11. Place a few of the warmed shallots from the braise around the plate.

12. Place one short rib on top of each plate and pour the sauce over. A pinch of flaky sea salt wouldnt hurt as a finishing touch.

Nutrition Information:

covered percent of daily need