Braised Short Ribs in Coffee & Shiraz
I found this on www.legourmet.tv website…one of my favourite sites to browse with a glass of wine in hand when the kids are fast asleep. Amazing cooking tips, entertaining ideas, recipes. This is a hit with hungry men. Rich and delicious. Kids like it as it shreds into nice pieces of meat to pick at. Serve with egg noodles, smashed potatoes, rice, etc.
Slowly braising is an incredible way to unlock the big beefy flavour that can be found in short ribs. This combination here is a little bit out of the norm, but we think that the zip from the chile combined with the earthy flavour from the coffee & shiraz really brings this to life. A heavy cast iron dutch oven is really the way to cook this, low and slow in the oven lets all the flavour develop.
- 4-6 short ribs
- 2 onions cut in half
- 3 cloves of garlic smashed
- 1 chipotle chile finely chopped
- 1 cup of coffee
- 1 cup of shiraz
- Salt & Pepper to taste
On a stovetop, pre-heat your dutch oven on high, pour in a couple Tbsp’s of olive oil. Pat all the ribs dry with paper towels. Brown the ribs, careful not to let them burn but make sure you build up a good solid brown coating on all sides. Remove ribs to a plate, turn down heat and toss in onions. You don’t want to brown the onions, just soften them up. Once onions are translucent, turn heat back up to high and place garlic, chile, coffee, and wine in dutchoven. Simmer this until reduced by about half. Once reduced, place the ribs back in dutch oven cover and then place dutch oven in a pre heated 300ºf oven.
Cook for 2.5 – 3 hours.
Tags: beef, Braised Short Ribs in Coffee & Shiraz, busy day meal, coffee, dinner, meat, slow cooker, wine