These Coffee-Infused Braised Short Ribs bring a rich, deep flavor to the table that’s sure to impress. Perfect for a cozy dinner, the blend of coffee and balsamic vinegar creates a savory and slightly sweet glaze that elevates this hearty dish.
Beef short ribs are the star of this dish, providing a rich and hearty base. The marbling ensures tenderness after slow cooking. Strong brewed coffee adds depth and a slightly bitter note that balances the sweetness of other ingredients. Beef broth enhances the savory aspect, while balsamic vinegar lends a tangy sweetness. Soy sauce contributes umami richness, complementing the beef. Olive oil is used for searing, adding a light fruity flavor. Onion and garlic form the aromatic base, bringing their comforting flavors. Brown sugar introduces a touch of sweetness, balancing the acidity of the vinegar. Smoked paprika provides a hint of smokiness, enhancing the savory profile. Black pepper and salt are essential for seasoning, while fresh rosemary and bay leaves add a fragrant, earthy note.
These ribs pair beautifully with creamy mashed potatoes or polenta to soak up all that lovely sauce. A side of roasted root vegetables or a simple green salad with a tangy vinaigrette will balance the richness of the ribs. Consider serving with a full-bodied red wine, like a Cabernet Sauvignon, to complement the complex flavors.
First, preheat your oven to 325°F (163°C). This ensures it's ready when you finish prepping the ribs. Next, heat the olive oil in a large Dutch oven over medium-high heat. You want the oil shimmering but not smoking. Add the short ribs and sear them on all sides until they’re nicely browned, about 10 minutes. This step locks in the juices and builds flavor. Once browned, remove the ribs and set them aside on a plate.
In the same pot, toss in the sliced onion and minced garlic. Sauté them until they're soft and fragrant, which should take about 5 minutes. Stir occasionally to prevent burning. Now, pour in the brewed coffee, beef broth, balsamic vinegar, soy sauce, and add the brown sugar, smoked paprika, black pepper, and salt. Stir well, bringing the mixture to a gentle simmer.
Return the short ribs to the pot, making sure they’re mostly submerged in the liquid. This is where they’ll really start to soak up all the flavor. Add the rosemary sprigs and bay leaves for that extra aromatic touch. Cover the pot and transfer it to your preheated oven. Let the ribs braise for 2.5 to 3 hours. When they’re done, they should be fork-tender.
Once out of the oven, let the ribs rest for about 15 minutes. This rest period lets the juices redistribute, ensuring every bite is as juicy as possible.
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