Pairings & Recipes


Tuna Avocado Toast
Spring Pea & Strawberry Salad (coming soon)
De-boned BBQ Grilled Whole Chicken (coming soon)


Coffee Spice-rubbed Short Ribs

Prep Time40 minutes
Cook Time3 hours 30 minutes
Servings: 4


  • 4 lbs Beef short ribs
  • 1 med Fennel bulb (cut in half and sliced thin)
  • ¼ cup Olive oil
  • 1.5 cups Dry red wine (Cabernet Sauvignon if possible)
  • 1 cup Beef stock
  • 10 ea Cipollini onions (2 onions chopped, 6-8 whole and peeled)
  • 5 ea Cloves of garlic (smashed)
  • 1 tsp Sea salt

Coffee Rub (mix all ingredients)

  • 3 tbs Finely ground espresso
  • cup Ancho chili powder
  • 1 tbs Mustard powder
  • 1.5 tbs Sea salt
  • 3 tbs Paprika
  • 2 tbs Brown sugar
  • 1 tsp Ground black pepper
  • 1 tbs Dried oregano
  • 2 tsp 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)