Coffee-Braised Short Ribs Recipe

4 1 1
Coffee-Braised Short Ribs Recipe
Coffee-Braised Short Ribs Recipe photo by Taste of Home
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Coffee-Braised Short Ribs Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours

Ingredients

  • 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

Directions

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; 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.
Originally published as Coffee-Braised Short Ribs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p13

Nutritional Facts

1 serving: 320 calories, 18g fat (8g saturated fat), 66mg cholesterol, 569mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 21g protein.

  • 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
  1. 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.
  2. 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.
  3. Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; 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.
Originally published as Coffee-Braised Short Ribs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p13

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Reviews forCoffee-Braised Short Ribs

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Cook_aholic User ID: 797539 188991
Reviewed Nov. 9, 2013

"This was not a bad flavor but just too much grease for our family. No matter how much you brown them, that many bone-in beef ribs ends up in too much fat after 6 to 8 hours in a crockpot. Plus I am a lazy cook...I don't want to put something in my crockpot that I have to spend all of that time browning on top my stove first."

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