Description
Sizzling coffee-rubbed beef short ribs offer a bold culinary adventure through rich, smoky flavors rooted in traditional Mexican cooking techniques. Slow-braised meat melts with intense spice profiles, inviting you to savor each deeply caramelized, tender bite.
Ingredients
Scale
- 4 to 5 lbs (1.8 to 2.3 kg) beef short ribs
- 1 tsp kosher salt
- 2 tsps stone-ground mustard
- 1 tsp coarse-ground coffee
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) additional liquid
- 1 tbsp (15 ml) oil or other fat (tallow or duck fat)
- 2 large shallots
- 1 small fennel bulb
- 4 to 5 garlic cloves
- 1 heaping tbsp (15 ml) tomato paste
- 1 tsp whole coriander
- 1 tsp whole fennel seed
- 1 tsp celery seed
- ½ tsp sesame seed
- ¼ tsp black pepper
Instructions
- Spice Preparation: Pulverize coriander, fennel, celery seed, and sesame seeds into a medium-fine powder using a spice grinder, then blend with ground coffee and black pepper to create a robust rub.
- Rib Seasoning: Pat beef short ribs dry, season with coarse sea salt, brush with Dijon mustard, and thoroughly coat with the coffee spice mixture, ensuring complete coverage.
- Marination: Refrigerate seasoned ribs for at least 1 hour or overnight to allow deep flavor penetration, then rest at room temperature for 30 minutes before cooking.
- Searing Process: Heat a cast-iron skillet with high-heat oil until nearly smoking, then sear short ribs on all sides to develop a rich, dark crust, approximately 3-4 minutes per side.
- Flavor Building: Reduce heat and sauté fennel and shallots until translucent, add tomato paste and garlic, then deglaze with red wine, scraping up browned bits and reducing by half.
- Braising Method: Return ribs to the pan, add beef broth, and either bake covered at 275°F (135°C) for 3.5-4 hours or pressure cook on high for 35 minutes until meat becomes fork-tender.
- Finishing Touch: Allow ribs to rest 10-15 minutes for juice redistribution, then garnish with fresh herbs and lemon zest before serving.
Notes
- Master Moisture Control: Pat beef short ribs completely dry to guarantee maximum spice adherence and create an exceptional caramelized exterior during searing.
- Marinate for Depth: Refrigerate seasoned ribs for minimum 1 hour or overnight, allowing coffee and spice blend to deeply penetrate meat and intensify flavor profile.
- Temperature Precision: Let ribs rest at room temperature for 30 minutes before cooking to ensure even heat distribution and consistent tenderness throughout.
- Deglaze for Richness: When reducing wine, meticulously scrape browned bits from pan bottom to capture concentrated flavor compounds and create a more complex sauce base.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner, Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg