2-3 pounds of bone-in short ribs (get the meatier ones), room temperature
2-3 tablespoons of kosher salt
2-3 tablespoons of ground black pepper
2-3 tablespoons of onion powder
2-3 tablespoons of garlic powder
¼ – ½ cup of freshly ground coffee
2 tablespoons of butter
4 tablespoons of olive oil
1 large onion, roughly chopped
2 medium carrots, roughly chopped
2 stalks of celery, roughly chopped
3-4 garlic cloves, crushed
4 tablespoons of tomato paste
½ cup of red wine
1 (14.5 ounce) can of fire roasted tomatoes and liquid
Few dashes of Worcestershire sauce
2 bay leaves
¼ cup of white vinegar
3-4 tablespoons of brown sugar
1 sprig of fresh rosemary
4 cups of chicken or beef stock, store-bought or homemade
2. Coat all sides of the short ribs with this coffee mixture and save the unused portion.
3. Preheat oven to 250 degrees.
4. In a large cast-iron or stainless steel pot, heat up 4 tablespoons of olive oil and 2 tablespoons of butter over medium heat. When the butter has melted into the oil and begins to give off just a hint of steam, begin searing your short ribs.
5. Sear each side of the short ribs, including the narrows sides, for about 2-3 minutes each side, or until it develops a deep golden brown color.
6. Transfer the short ribs from the pot to a plate.
7. Add the onions, carrots, celery, and the remainder of the coffee rub mixture to the pot. Cook for about 10-15 minutes or until the vegetables have softened and become slightly translucent.
8. Stir in the tomato paste until the vegetables are coated in it and cook for about 2-3 minutes, stirring occasionally.
9. Add the garlic and cook for 3-4 more minutes, stirring occasionally.
10. Deglaze the pot with the red wine, making sure to scrape the bottom of the pot with a wooden spoon. Cook for about 3-4 minutes until the alcohol has evaporated.
11. Add the fire-roasted tomatoes and liquid, Worcestershire sauce, bay leaves, white vinegar, brown sugar and the rosemary sprig.
12. Place the short ribs on top and add enough stock to cover the short ribs and give the ingredients a gentle stir.
13. Bring the pot back to a simmer, cover, and transfer to the oven. Braise for about 3.5 to 4 hours, until the short ribs are fork tender.
14. Serve the same night (or tomorrow) with mashed potatoes and some of the braising liquid. Enjoy!