Best Coffee Chili Rubbed Beef Short Ribs Recipes

Coffee Chili Rubbed Beef Short Ribs image

Provided by RawSpiceBar

Categories Steak

Time P1DT1h

Yield 2 , 2 serving(s)

Number Of Ingredients 11

1 teaspoon dark coffee & chile
2 lbs bone-in beef short ribs, cut into squares between the bones (about 2 1/2 by 2 1/2 inches)
1 1/2 tablespoons olive oil
2 garlic cloves, finely chopped
1 yellow onion, roughly chopped
1 jalapeno, seeded if desired and roughly chopped
1/2 cup freshly brewed espresso
1/2 of 28-ounce can chopped tomato
1 tablespoon balsamic vinegar
sea salt & freshly ground black pepper, to taste
torn basil leaves

Steps:

Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar's Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
Preheat the oven to 350ºF (180ºC).
Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.).
Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.

Nutrition Facts : Calories 1895.5, Fat 175, SaturatedFat 73.1, Cholesterol 345.3, Sodium 237.7, Carbohydrate 9.3, Fiber 1.6, Sugar 4.7, Protein 66.7

Coffee Chili Rubbed Beef Short Ribs image

Provided by Annie Leroux @rawspicebar

Categories Beef

Number Of Ingredients 11

- this rawspicebar's dark coffee & chiles can also be used on pork aside from coffee chili rubbed beef short ribs. just place the meat in a dish, dredge with the rub, and mix it into the meat. cover and put in refrigerator for 8 to 24 hours. let the me
- 2 pounds bone-in beef short ribs, cut into squares between the bones (about 2 1/2 by 2 1/2 inches)
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 yellow onion, roughly chopped
- 1 jalapeño, seeded if desired and roughly chopped
- 1/2 cup freshly brewed espresso
- 1/2 of 28-ounce can chopped tomatoes
- 1 tablespoon balsamic vinegar
- sea salt and freshly ground black pepper, to taste
- torn basil leaves (optional), for garnish

Steps:

Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar's Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
Preheat the oven to 350ºF (180ºC).
Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.)
Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.