Mel’s Diner

Sharp Knives, Raw Meat and Fire

COFFEE-MARINATED SHORT RIBS

Opening my freezer downstairs, looking for a roast this weekend, I found I had a pretty sizable package of short ribs.  So, what the heck-o, I decided to make Chet’s short ribs (Chet is what I named my cow when I bought a side of beef this summer)

Looking for a recipe, I found Bruce Aidell had a recipe in the February 2008 Bon Appetit.  That issue was focused on going green, using local ingredients, etc.  This recipe was originally for bison, but grass-fed beef is actually a lot like bison (or is bison like grass-fed beef?).  They are both “gamier” (i.e., actually taste like something), low in saturated fat and high in CLA’s, owing to the grass they eat.  As an aside, it’s the corn we feed our cows that makes the beef “bad for you” – so, it’s not beef that’s bad for you, it’s corn-fed beef that’s bad for you.  And now that some farm-raised salmon is being fed corn, very soon salmon will be a “bad” food, too. 

COFFEE-MARINATED SHORT RIBS (adapted from Bruce Aidell)

Marinade:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
1 tablespoons chopped dried (I didn’t have fresh) rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds beef short ribs, cut between ribs to separate

Short Ribs:
1/4 cup chopped bacon (about 1 1/2 ounces)
2 1/2 cups chopped onions
4 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup homemade chicken broth
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce

For marinade:
Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.

For short ribs:
Sauté bacon in pressure-cooker over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add ketchp and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and bring up to pressure. Braise until meat is tender, about 45 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.

Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.

Short Ribs

Cooking in the pressure cooker reduced the cooking time in a 325 degree over from 2 1/4 hours to 45 minutes!  I actually was going to cook them in the oven, but my afternoon was taken up by bringing my 9 year old girl to see Hannah Montana and the Jonas Brothers in 3-D! (If you have young girls, this will make sense to you).  You couldn’t really taste the coffee, but it brought such an amazing depth of flavor!  This was really good and I will make it again

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February 13, 2008 - Posted by | Grass fed, Main Dish, Recipe

1 Comment »

  1. Yum! I have to try.

    Comment by Sara | February 15, 2008 | Reply


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