Herbed Coffee Short Ribs

  1. Season the short ribs generously with Herbed Coffee Rub – about 1 tbs per pound. This is best done the day before.
  2. In a large pan, over hight heat, sear the ribs in canola oil. You need to get a very deep brown color on the meat.
  3. Remove meat from the pan and scrape away the fond (good stuck that gets stuck on the pan) that has developed.
  4. In the same pan, gently sweat the mirepoix (medium dice of carrot, onion and celery). When they are soft, add the garlic and then tomato paste and allow to caramelize slightly. Deglaze the pan with the red wine and coffee and allow to reduce until thickened. Add the short ribs back into the pan.
  5. Add the stock and top with a circle of parchment paper. (the stock should come to the top of the meat but should not cover the meat)
  6. Braise covered (with foil and a lid – we don’t want any juices to evaporate) in the oven at 300 degrees for at least 5 hours. The meat should easily fall off the bone when done.
  7. Strain the liquid into a small saucepan and skim off any fat.
  8. Add 1 bunch of tarragon (whole, it will be removed before serving) and reduce the liquid to about 1 cup
  9. Remove tarragon, whisk in 1 tbs of butter and adjust seasoning with salt and pepper.

Mashed Potato Puree

  1. If you have a steamer set up, use it to cook your potatoes. They will take on less water. If you do not have a steamer, fret not. Put the potatoes in a pot, cover with cold water and bring to a boil. Gently simmer until just done.
  2. Meanwhile, warm your cream and butter.
  3. When the potatoes are cooked, strain immediately into a colander and drain completely.
  4. Transfer to a bowl, and mix with butter and cream.
  5. Season to your taste.
  6. OPTIONAL – if you feel decadent, add 1.5 tbs of room temperature mascarpone cheese…mmm.


    Herbed Coffee Short Ribs

    • 4lb bone in short ribs or 2lb boneless, at least 2” thick
    • 4 tbs Just Cook Foods Herbed Coffee Rub
    • 1/2 cup red wine
    • 1/2 cup brewed coffee
    • 1 cup chopped onion
    • 1/2 cup chopped celery
    • 1/2 cup chopped carrots
    • 1 tbs tomato paste
    • 2 cloves of garlic, sliced
    • 1 bay leaf
    • 2.5 cups beef stock (We know, it’s hard to find...chicken stock will work as another option)
    • 1 bunch tarragon
    • 1 tbs butter

    Mashed Potato Puree

    • 1.5 lb russet potatoes - peeled and quartered
    • 1 cup heavy cream
    • 2 oz unsalted butter
    • salt and pepper to taste

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