Braised and Glazed Coffee Short Ribs

Name: Braised and Glazed Coffee Short Ribs
Prep time: 1 h 30 min
Cook time: 6 h
Total time: 7 h 30 min
Yield: 6
Ingredients: 6 Short Ribs; 30 g Field Blends - Smoky Chilli and Coffee Barbecue Rub; 3 Onions Diced; 4 Sticks Celery; 50 ml Soy Sauce; 500 ml Good Ale; 2 Shots Espresso; 300 ml Proper Beef Stock; 5 Sprigs Thyme; 3 Tablespoons Black Treacle

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eatTelfit HQ, Unit 2 Herriot Court, Leyburn Business Park, Leyburn, North Yorkshire. DL8 5QA

Braised and Glazed Coffee Short Ribs

Sticky and unctuous these Short Ribs are simple to prepare and packed full of flavour. Great for a cold winters night.

Servings: 6

Keywords:

Prep Time: 1 hours 30 mins
Cook Time: 6 hours 0 mins
Total Time: 7 hours 30 mins

Ingredients

Instructions

Ingredients

6 Short Ribs
30 g Field Blends - Smoky Chilli and Coffee Barbecue Rub
3 Onions Diced
4 Sticks Celery
50 ml Soy Sauce
500 ml Good Ale
2 Shots Espresso
300 ml Proper Beef Stock
5 Sprigs Thyme
3 Tablespoons Black Treacle

Instructions

The night before take your Short Ribs and rub liberally with field blends Chilli and Coffee Rub. Leave to marinate in the fridge.
Take the short ribs and in a medium heat pan add to olive oil. Take care to not burn the rub monitoring the heat. You should achieve a good colour all round. Leave to the side.
Start Sweating your onions, once translucent increase the heat till lightly caramelised and sweet. Lower the heat again and add your celery till this is sweated.
Add the soy sauce and use to glaze the onions before adding the ale and espresso. When the alcohol has boiled off add the stock and lightly reduce. Finally add the thyme and remove from the heat.
Add to a deep sided tray the short ribs and pour over the sauce (choose a tray where the liquid will roughly 2/3 cover the ribs)
Heat oven to 160C and cover tray in foil. Cook for 5 hrs turning the short ribs over every hr.
remove the ribs being careful not to damage them and reserve to the side. Take the sauce and pass out with a sieve the onion etc and add to a pan. Add the treacle and reduce the sauce till a sticky glaze.
Add the ribs back to the tray and brush on the glaze. Place these just under a 180C grill, flipping and glazing both sides 2 or 3 times till they are sticky and rich.
Add water to lightly reduce the sauce till like a gravy and use as a sauce.