Daily Hampshire Gazette - Established 1786
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Short Ribs Braised in Coffee

Serves 4

Serve these meltingly tender short ribs in their flavorful sauce over soft polenta, rice, or egg noodles.

3 pounds (3-inch-long) short ribs

Salt

Ground black pepper

2 tablespoons olive oil

1 large yellow onion, finely chopped

3 cloves garlic, finely chopped

1 large chipotle chili in adobo, finely chopped

1 cup strong brewed coffee

1 cup dry red wine

1 teaspoon dried oregano

Preheat an oven to 325 degrees. Sprinkle short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add ribs and brown on both sides, turning once, about 8 minutes total. Transfer to a plate and discard all but 2 tablespoons grease from pot.

Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili and cook, stirring, until fragrant, about 30 seconds. Add coffee and wine and bring to a boil, stirring up brown bits from bottom of pot.

Stir in oregano. Return ribs to pot. Cover and place in oven until tender and falling off bone, about 21/2 hours. Remove ribs from pot and cover with foil to keep warm. Degrease sauce, season with salt and pepper, pour over ribs and serve.

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