Description
Succulent coffee-rubbed beef short ribs showcase bold Brazilian flavor profiles with deep, complex spice layers. Slow-braised until meltingly tender, these ribs deliver a rich culinary experience you’ll savor with pure gastronomic delight.
Ingredients
Scale
Main Protein:
- 4 to 5 pounds (1.8 to 2.3 kilograms) beef short ribs
Spices and Seasonings:
- 1 teaspoon kosher salt
- 2 teaspoons stone-ground mustard
- 1 teaspoon coarse-ground coffee
- 1 teaspoon whole coriander
- 1 teaspoon whole fennel seed
- 1 teaspoon celery seed
- ½ teaspoon sesame seed
- ¼ teaspoon black pepper
Cooking Ingredients:
- 1 tablespoon (15 milliliters) oil or other fat (tallow or duck fat)
- 2 large shallots
- 1 small fennel bulb
- 4 to 5 garlic cloves
- 1 heaping tablespoon (15 milliliters) tomato paste
- 1 cup (240 milliliters) dry red wine
- 1 cup (240 milliliters) additional liquid (not specified in original recipe)
Instructions
- Pulverize coriander, fennel, celery seed, and sesame seeds into a medium-fine consistency using a spice grinder or mortar and pestle.
- Blend the ground spices with finely ground coffee and freshly cracked black pepper to create a robust, aromatic rub.
- Thoroughly pat the beef short ribs (approximately 3 to or 1.4 to ) dry with paper towels to ensure optimal seasoning adherence.
- Generously season the short ribs with coarse sea salt, then brush each piece with Dijon mustard to help the spice mixture adhere.
- Coat the mustard-covered short ribs completely with the prepared coffee spice mixture, ensuring even coverage.
- Refrigerate the seasoned ribs for a minimum of 1 hour, or preferably overnight, to allow the flavors to penetrate deeply.
- Remove ribs from refrigerator and let them come to room temperature for approximately 30 minutes before cooking.
- Heat a heavy-bottomed cast-iron skillet or Dutch oven with of high-heat cooking oil until nearly smoking.
- Sear the short ribs on all sides until a rich, dark crust forms, approximately 3-4 minutes per side.
- Transfer the seared ribs to a separate plate and reduce heat to medium.
- In the same pan, sauté thinly sliced fennel and minced shallots until they become translucent and slightly caramelized.
- Add tomato paste and minced garlic, stirring continuously to prevent burning and develop a deep, rich flavor.
- Deglaze the pan with of full-bodied red wine, scraping up any browned bits from the bottom of the pan.
- Allow the wine to reduce by half, concentrating its flavors.
- Return the short ribs to the pan and add of beef broth.
- For oven method, cover the pan and braise at 275°F (135°C) for 3.5 to 4 hours until meat is fork-tender.
- Alternatively, for pressure cooker method, cook on high pressure for 35 minutes and perform a manual pressure release.
- Once done, let the ribs rest for 10-15 minutes to allow juices to redistribute.
- Garnish with freshly chopped herbs like parsley or thyme and sprinkle with fine lemon zest before serving.
Notes
- Crafting this rub transforms ordinary short ribs into a flavor-packed culinary adventure.
- Grinding whole spices releases intense aromatics that elevate the meat’s rich profile.
- Marinating overnight allows coffee and spice blend to deeply penetrate and tenderize the beef.
- Searing before braising locks in juices and creates a beautiful caramelized exterior that intensifies taste.
- Low and slow cooking method ensures melt-in-your-mouth tenderness, breaking down tough muscle fibers.
- Fresh herb and lemon zest garnish provides bright, zesty contrast to the deep, robust meat flavors.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner, Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 640 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg