Coffee Rubbed Short Ribs

moonsama on June 2, 2022

Beef Short Ribs coated in JM Treats & Eats Coffee Rub and slowly cooked in red wine.

Coffee Rubbed Short Ribs

Beef Short Ribs coated in JM Treats & Eats Coffee Rub and slowly cooked in red wine.
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Course Main Course

Ingredients
  

  • 4 pounds English Cut Beef Short Ribs (about 12 ribs)
  • 4 tbsp JM Treats & Eats Coffee Rub divided
  • 1 medium chopped carrot
  • 1 medium chopped parsnip
  • 1 small onion cut into wedges
  • 5 cloves garlic-peeled
  • 1 1/12 tbsp flour
  • 1 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 bottle dry red wine
  • 4 cups low sodium beef broth
  • 2 dried bay leaves

Instructions
 

  • Preheat oven to 350. Season ribs with salt and pepper and 2 T of JM Treats & Eats Coffee Rub and let sit at room temperature for 30 minutes.
  • Cut carrot, parsnip and onion into large pieces and set aside.
  • In a large bowl toss short ribs with flour until evenly coated.
  • In a large Dutch Oven or other oven safe pot, heat oil over medium high heat. When oil is hot add 3-4 short ribs and sear on all sides until browned. About 2 minutes per side. Transfer to a plate and continue working in batches to sear remaining short ribs.
  • When finished searing, pour all but 1 T of oil from the Dutch Oven. Add tomato paste and 1 1.2 T of JM Treats & Eats Coffee Rub, cook stirring until fragrant, about 2 min.
  • Add bottle of wine to the Dutch Oven, scraping up the browned bit with a wooden spoon. Bring cooking liquid to a boil, reduce to a simmer and cook until liquid is reduced by half, about 10 minutes.
  • Once wine is reduced, add carrot, parsnip, onion, garlic, bay leaves, beef broth. Mix will and then add short ribs back to the pot. Make sure they are covered by the cooking liquid. Add more beef broth or water if necessary.
  • Bring liquid to a boil on the stove top and then cover and transfer to the oven to braise for 2 hours.
  • Uncover pot and continue to braise until the beef is very tender and falling off the bone. Another 30-60 minutes.
  • When the short ribs are done, transfer them from pot to a serving plate. Set a strainer over a large bowl and strain cooking liquid. Discard solids and pour strained liquid back into the pot. Set pot over medium high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 min. Taste and adjust seasonings if necessary. Serve sauce with short ribs.