Coffee-and-Bourbon-Braised Short Ribs
Ingredients
The short ribs
-
4
lb
English-style bone-in beef short ribs
-
1
Tbsp
kosher salt
-
2
tsp
kosher salt
-
3
tsp
freshly ground pepper
-
2
Tbsp
vegetable oil
The vegetables
-
2
large
white onions, coarsely chopped
-
2
large
carrots, peeled and coarsely chopped
-
4
stalks
celery, coarsely chopped
-
10
cloves
garlic, coarsely chopped
The sauce
-
¼
cup
all-purpose flour
-
1¼
cups
bourbon
-
3
Tbsp
Worcestershire sauce
-
2
Tbsp
red wine vinegar
-
4
leaves
dried bay leaves
-
⅓
cup
dark brown sugar
-
3
Tbsp
instant espresso powder
For serving
-
Mashed potatoes
optional
for serving
Instructions
- Preheat the oven to 300°F and prepare the short ribs by patting them dry and seasoning with salt and pepper.
- Brown the short ribs in vegetable oil in a Dutch oven, then set aside.
- Sauté the onions, carrots, celery, and garlic in the same pot until softened, then add flour and stir.
- Gradually add bourbon, Worcestershire sauce, red wine vinegar, and water, then bring to a boil.
- Add bay leaves, brown sugar, espresso powder, salt, and pepper, then nestle the ribs into the sauce.
- Cover and braise in the oven for about 3 hours, then uncover and roast until the sauce thickens and the ribs brown.
- Transfer the ribs to a plate, strain the sauce, and skim off fat before serving.
- Serve the ribs over mashed potatoes with the sauce poured over.
Nutrition Facts (estimated)
Servings
4–6
Calories
500
Total fat
30g
Total carbohydrates
20g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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