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Coffee-Braised Short Ribs

 Coffee-Braised Short Ribs
When the leaves start falling, I crave comfort foods like hearty slow-cooked stews and braised meats. I love this recipe because short ribs that cook until tender smell and taste impressive, but are super easy to make.—Melissa Turkington, Camano Islands, Washington
8 ServingsPrep: 25 min. Cook: 6 hours


  • 4 pounds bone-in beef short ribs
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon ground coriander
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1-1/2 pounds small red potatoes, cut in half
  • 1 medium onion, chopped
  • 1 cup reduced-sodium beef broth
  • 1 whole garlic bulb, cloves separated, peeled and slightly crushed
  • 4 cups strong brewed coffee
  • 2 teaspoons red wine vinegar
  • 3 tablespoons butter


  • Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large
  • skillet, brown ribs in oil in batches. Using tongs, transfer ribs to
  • a 6-qt. slow cooker. Add potatoes and onion.
  • Add broth to the skillet, stirring to loosen browned bits. Bring to a
  • boil; cook until liquid is reduced by half. Stir in garlic and
  • remaining salt; add to slow cooker. Pour coffee over top. Cover and
  • cook on low for 6-8 hours or until meat is tender.
  • Remove ribs and potatoes to a serving platter; keep warm. Strain
  • cooking juices into a small saucepan; skim fat. Bring to a boil;

2 of 2

Coffee-Braised Short Ribs (continued)

Directions (continued)

  • cook until liquid is reduced by half. Stir in vinegar. Remove from
  • the heat; whisk in butter. Serve with ribs and potatoes. Yield: 8
  • servings.
Nutritional Facts: 1 serving equals 320 calories, 18 g fat (8 g saturated fat), 66 mg cholesterol, 569 mg sodium, 17 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.