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