Mmm. Coffee. Even if you’re not a coffee drinker, you can’t deny that the smell alone makes you weak in the knees. And if you can deny that? Well, I’m sorry, but we probably can’t be friends.
In this recipe, the union of coffee and chile powder bring a subtle, smoky flavor to the short ribs. They’re not spicy, they’re not overly seasoned, and they’re rich without being rich.
The bonus of braising short ribs is that you’re cooking the rib meat sandwiched between drippy, delicious fat and the bone, so you get the most juicy, tender meat.
Are you ready to braise your own, Seattle Style?
- 3 lbs. beef short ribs (grass-finished if you can get ’em)
- Sea Salt & freshly Ground Black Pepper
- 2 Tablespoons Cooking Oil of your choice (we used bacon lard)
- 1 Cup of Dry White Wine (We’ve also used Red wine and it’s equally delicious – choose your favorite!)
- 1 Cup of Strong Brewed Coffee
- 1 large Yellow Onion, chopped
- 3 cloves Garlic, chopped
- 2 Teaspoons Chili Powder
- 1 Teaspoon dried Oregano
- Season the short ribs with salt and pepper, to taste.
- Warm the oil in a large skillet over high heat.
- Add the ribs and brown until golden, turning them once, about 2-3 minutes per side.
- Transfer the ribs to a paper-towel lined plate.
- Pour the wine and coffee into the skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2-3 minutes.
- Put the ribs, onion, garlic, 2 teaspoons Sea Salt, chili powder, and oregano in a slow cooker. Pour in the wine sauce and cook, covered, on low for 4-5 hours, until the meat is fall-off-the-bone tender.
- Transfer the ribs and sauce to a serving dish and serve.
This recipe was inspired by Paula Deen.
Happy eating! Joey