Coffee Spice Rubbed Short Ribs
A perfect fall or winter dish, the slow-cooked short rib is rich in texture and full of flavor from the coffee rub and red wine braise. The pairing with the BonannoCab is a match made in heaven. The 2016 is in great drinking condition right now, full of classic ripe berry and cassis flavors complemented by cedar, coffee and tobacco overtones and a firm balance of layered acid and tannin.
- Prep Time: 20 min day 1, 20 min day 2
- Cook Time: 3.5 hours
- Total Time: 4 hr 10 min
- Yield: 4-6 servings
3.5–4lbs beef short ribs
1 medium fennel bulb (cut in half and sliced thin)
1/4 Cup olive oil
1.5 cups dry red wine (Cabernet Sauvignon if possible)
1 cup of beef stock
8-10 cipollini onions (2 onions chopped, 6-8 whole and peeled)
4-5 cloves of garlic (smashed)
1 teaspoon sea salt
Coffee rub (mix all ingredients)
3 Tablespoons finely ground espresso
1/3 cup of ancho chili powder
1 tablespoon mustard powder
1.5 tablespoons of sea salt
3 tablespoons paprika
2 tablespoons brown sugar
1 teaspoon of ground black pepper
1 tablespoon dried oregano
2 teaspoons ground ginger
- Season short ribs one day ahead with ½ of the olive oil and coat generously with the coffee rub. There will most likely be left over rub. Store the seasoned short ribs in refrigerator overnight. (you can marinade for up to 3 days in advance).
- When ready, remove short ribs from refrigerator for one hour prior to cooking.
- Heat oven to 300 degrees.
- Coat a large cast iron pan or dutch oven with the remaining oil and sear the short ribs on all sides. Allow space between the ribs so they can brown, and seasoning can caramelize.
- Remove short ribs from pan and set aside. Drain off some of the fat into a container and discard. Usually about a teaspoon left in the pan should be enough for the next step of cooking the vegetables.
- Add the diced cipollini onion and fennel to the pan and season with sea salt and some of the additional coffee rub. Stir occasionally and cook for 2-3 minutes to pick up some of the leftover seasoning and fat from the pan.
- When fennel and onions are soft, add ½ cup of red wine to deglaze the pan.
- Turn off burner heat. Pack the short ribs into the dutch oven and tuck the whole cipollini onions and smashed garlic around them.
- Pour additional wine and stock into the pan and cover.
- Place in oven and cook for 2.5 – 3 hours, turning ribs over ½ way through cooking.
- When ribs are ready, remove from pan, set aside and allow to rest.
- Use remaining liquid to create a pan sauce or just use as is for serving alongside the cooked cipollinis and your favorite starch (we did roasted sweet potatoes in the photo).