"Tasty Tuesday" Tries to bring you
"Quick & Economical"
to "YOUR PLACE"
These Coffee-Braised Short Ribs Are Loaded with Flavor
Here's a secret: On days you crave juicy, fall-of-the-bone goodness, fire up the coffee maker
- 3 slices bacon, chopped
- 6-8 bone-in short ribs (depending on the size of Dutch oven)
- 1/3 c. 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 c. dry white or red wine
- 1 ½ c. black coffee
- 1 c. chicken broth
- 1 14-oz. can diced tomatoes
- 3 sprigs fresh thyme
- 2 small sprigs fresh rosemary
- 2 fresh bay leaves
- Preheat oven to 375°. Fry bacon in large Dutch oven until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside.
- Dredge 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.
- Turn heat down to medium-high, add vegetables, and cook for 3 to 4 minutes.
- Pour 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.
- Add 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.