In the quest for comforting, rich, and deeply flavored dishes, coffee-rubbed beef short ribs stand out as a luxurious yet surprisingly straightforward meal. Perfect for a cozy weekend dinner or a special occasion, this recipe brings a unique twist to traditional beef ribs with the addition of a coffee-infused spice rub. The coffee, with its bold and robust flavor, pairs exceptionally with the natural richness of the beef, creating a dish that is as memorable as it is delicious. Here’s how to bring this exquisite dish to your table.
Ingredients
To start, gather the following ingredients:
- 4 to 5 pounds of beef short ribs – The star of the dish, make sure they’re nicely marbled.
- 1 teaspoon of kosher salt, divided, plus more as needed – For seasoning.
- 2 teaspoons of stone-ground mustard, divided, plus more as needed – Adds tanginess and depth.
- 1 teaspoon of coarse-ground coffee – The secret ingredient for an earthy rub.
- 1 teaspoon each of whole coriander, fennel seed, and celery seed – For the rub’s aromatic base.
- 1/2 teaspoon of sesame seed and 1/4 teaspoon of black pepper – For a hint of nuttiness and heat.
- 1 tablespoon of oil or other fat (like tallow or duck fat), plus more as needed – For searing the ribs.
- 2 large shallots, diced, and 1 small fennel bulb, thinly sliced – For sweetness and a bit of crunch.
- 4 to 5 garlic cloves, grated – For that indispensable garlic flavor.
- 1 heaping tablespoon of tomato paste – For richness and color.
- 1 cup of dry red wine and 1 cup of vegetable or beef broth – The braising liquids.
- 1/4 cup of chopped tender herbs (like parsley or cilantro) – For freshness.
- Freshly grated lemon zest, optional – For a bright finish.
Directions
1. Prepare the Coffee Rub
Start by grinding the whole coriander, fennel, celery seed, and sesame seeds to a medium-fine texture. Combine this with the coarse-ground coffee and black pepper to create your rub.
2. Season and Marinate
Pat the beef short ribs dry with paper towels and season all sides with kosher salt. Rub them with the stone-ground mustard, ensuring a thin layer coats each rib. Then, generously sprinkle with the coffee seasoning mix. Let the ribs marinate in the refrigerator for at least 1 hour, or for best results, leave them overnight.
3. Sear the Ribs
Preheat your cooking oil in a large cast-iron skillet over medium-high heat. Sear the ribs on all sides until they develop a deep brown crust, then remove them from the pan and set aside.
4. Saute the Vegetables
In the same pan, lower the heat to medium and saute the diced shallots and sliced fennel until soft. Stir in the tomato paste and grated garlic, cooking until fragrant.
5. Deglaze and Braise
Pour in the dry red wine, scraping up any browned bits from the bottom of the pan. Reduce the wine by half before returning the ribs to the pan, bone side up. Add the vegetable or beef broth until the ribs are nearly submerged. Now, you can choose your cooking method:
- Oven Braising: Cover the pan with foil or a lid and transfer it to a preheated 275°F oven. Cook for 3.5 to 4 hours until the ribs are tender.
- Pressure Cooker: Secure the lid and cook on high pressure for 35 minutes. Follow your cooker’s instructions for manual pressure release.
6. Garnish and Serve
Once cooked, let the ribs rest for a few minutes before serving. Garnish with your choice of tender herbs and an optional sprinkle of freshly grated lemon zest for a refreshing contrast to the rich, savory flavors of the dish.
Nutritional Information
This dish serves up to 5 people, with a total caloric content of approximately 1545 kcal. The actual calorie count may vary based on the specific cuts of meat and additional ingredients used.
Final Thoughts
Coffee-rubbed beef short ribs are a testament to the beauty of combining simple ingredients to create complex flavors. Whether you’re looking to impress guests or treat yourself to a gourmet meal at home, this recipe promises to deliver satisfaction in every bite. Enjoy the process, relish the aroma, and most importantly, savor the taste of this delightful culinary creation.
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Coffee-Rubbed Beef Short Ribs
- Total Time: 4 hours 45 minutes
- Yield: 5 1x
Description
This Coffee-Rubbed Beef Short Ribs recipe transforms the ordinary into the extraordinary with its rich, complex flavors. The unique blend of coarse-ground coffee, coriander, fennel seed, and other spices infuses the beef with an incomparable depth of flavor, perfectly complemented by the slow braising or pressure cooking process. This dish is not just a meal; it’s an experience, offering a delightful contrast of textures from the tender, fall-off-the-bone meat to the crisp, fresh garnish of herbs and lemon zest.
Ingredients
4 to 5 pounds beef short ribs
1 teaspoon kosher salt, divided, more as needed
2 teaspoons stone-ground mustard, divided, more as needed
1 teaspoon coarse-ground coffee
1 teaspoon whole coriander
1 teaspoon whole fennel seed
1 teaspoon celery seed
1/2 teaspoon sesame seed
1/4 teaspoon black pepper
1 tablespoon oil or other fat (like tallow or duck fat), more as needed
2 large shallots, diced
1 small fennel bulb, thinly sliced
4 to 5 garlic cloves, grated
1 heaping tablespoon tomato paste
1 cup dry red wine
1 cup veg or beef broth
1/4 cup tender herbs, chopped
Freshly grated lemon zest, optional
Instructions
Grind whole coriander, fennel, celery seed, and sesame seeds to a medium-fine texture. Mix with coarse-ground coffee and pepper.
Pat the short ribs dry and season with sea salt. Rub with mustard, then sprinkle with coffee seasoning.
Marinate in the fridge for 1 hour or overnight.
In a cast-iron pan, sear short ribs in oil. Set aside.
Saute fennel and shallots in the pan. Add tomato paste and garlic, cook until fragrant.
Deglaze with red wine, reduce by half. Return short ribs to the pan, bone up, and add broth.
For oven braising: cover and bake at 275°F for 3.5 to 4 hours.
For pressure cooker: cook on high pressure for 35 minutes. Release pressure manually.
Garnish with herbs and lemon zest before serving.
- Prep Time: 10 minutes
- Cook Time: 4 hours (oven) or 35 minutes (pressure cooker)
Nutrition
- Calories: 1545