☕️☕️☕️ Espresso Braised Short Rib ☕️☕️☕️
Get ready for a 'brew-tiful' meal with these espresso-rubbed short ribs!
Ingredients:
4 beef short ribs
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons espresso powder
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1 cup beef broth
1 cup strong brewed coffee
1 onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
Fresh parsley, for garnish
Instructions:
Preheat your oven to 325°F (163°C).
Combine the espresso powder, brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper to make the espresso rub.
Pat the short ribs dry with paper towels and rub them all over with the espresso rub.
Heat olive oil in a large, oven-proof skillet or Dutch oven over medium-high heat. Add the short ribs and sear on all sides until well browned.
Remove the ribs and set them aside. In the same skillet, add the chopped onion and garlic, and cook until softened.
Stir in tomato paste and cook for another minute.
Deglaze the pan with the coffee and beef broth, scraping up any browned bits from the bottom of the pan.
Add the balsamic vinegar, then return the ribs to the skillet, cover, and transfer to the preheated oven.
Braise in the oven for about 2.5 to 3 hours, or until the ribs are very tender.
Remove the ribs from the oven. You can skim off any excess fat from the surface of the braising liquid and reduce it further on the stove if you want a thicker sauce.
Serve the short ribs with the coffee sauce, garnished with fresh parsley.