Drinks & Beveragesbonappetit4.8
Coffee-and-Bourbon-Braised Short Ribs
Instant espresso powder and smoky-sweet bourbon lend big flavor to a delectable braising liquid that begs to blanket a bowl of mashed potatoes.
👥 4 Servings👤 Inés Anguiano📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 300°. Place 4 lb. English-style bone-in beef short ribs on a rimmed baking sheet, pat dry, and sprinkle all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 2 tsp. freshly ground pepper. Heat 2 Tbsp. vegetable oil in a large ovenproof Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook short ribs on all 4 sides until a deeply browned crust forms, about ⏱️ 3 minutes per side. Transfer to a plate with tongs. Carefully pour fat into a small bowl. Return 2 Tbsp. fat to pot; discard the rest.
. English-style bone-in beef short ribs4 lb. freshly ground pepper, divided, plus more3 tsp. vegetable oil2 Tbsp
2
Cook 2 large white onions, coarsely chopped, 2 large carrots, peeled, coarsely chopped, 4 celery stalks, coarsely chopped, and 10 garlic cloves, coarsely chopped, in same pot, stirring often, until softened and starting to brown, 10–⏱️ 14 minutes. Sprinkle ¼ cup (31 g) all-purpose flour over; stir until vegetables are evenly coated, then gradually pour in 1¼ cups bourbon, 3 Tbsp. Worcestershire sauce, 2 Tbsp. red wine vinegar, and 6 cups water, stirring constantly to combine. Add 4 dried bay leaves, ⅓ cup (67 g; packed) dark brown sugar, 3 Tbsp. instant espresso powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper and bring to a boil. Immediately remove pot from heat; nestle ribs into sauce so they are mostly submerged. Cover pot, transfer to oven, and braise until meat is tender, about ⏱️ 3 hours. Uncover and roast until sauce thickens slightly and tops of ribs are browned, 25–⏱️ 35 minutes.
large white onions, coarsely chopped2large carrots, peeled, coarsely chopped2celery stalks, coarsely chopped4¼ cup (31 g) all-purpose flour¼ cups bourbon1. Worcestershire sauce3 Tbsp. red wine vinegar2 Tbspdried bay leaves4. instant espresso powder3 Tbsp. freshly ground pepper, divided, plus more3 tsp
3
Using a slotted spoon, carefully transfer short ribs to a clean plate. Strain sauce through a fine-mesh sieve into a small bowl; discard solids. Skim fat from surface, then taste and season with more salt if needed.
4
Serve short ribs over mashed potatoes if desired with sauce poured over and seasoned with more pepper. Do Ahead: Ribs can be cooked 2 days ahead. Let cool; cover and chill. Skim fat from surface before reheating, covered, in a 300° oven, 20–⏱️ 30 minutes.
Mashed potatoes (for serving; optional)
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