Coffee-braised Short Ribs

Coffee-braised Short Ribs


  • 2 tablespoons olive oil
  • 5 pounds 1- inch-thick short ribs
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large jalapeño, seeded and finely chopped
  • 6 garlic cloves, chopped
  • 2 tablespoons dark brown sugar
  • 1 1/2 tablespoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 1/4 teaspoons ground cumin
  • 2 cups #strong freshly brewed coffee
  • 14 -s 1/2 ounce can diced tomatoes in juice
  • 1 tablespoon tomato paste
  • #Chopped fresh cilantro


  • Preheat oven to 300°F. Heat oil in a large heavy stockpot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
  • Add onion, red bell pepper, and jalapeño to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.
  • Stir in garlic and sauté uncovered 1 minute.
  • Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
  • Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper.
  • Transfer ribs to a platter and spoon sauce over top.
  • Sprinkle with chopped cilantro.

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