Coffee and Bourbon Braised Short Ribs
This recipe takes a look through the lens of Afrofuturism. Rich flavors of beef slow cooked with notes of espresso coffee and bourbon joined by stewed collard greens and golden grits.
Equipment
- 1 Cast Iron Skillet
Ingredients
- 2 pounds Beef Short Ribs
- 1 tablespoon extra-virgin olive oil, high quality (or vegetable oil - see notes)
- 3 tablespoons light brown sugar
- 2 tablespoons Bourbon Uncle Nearest
- 1 clove Elephant Garlic, peeled and diced
- 1 tablespoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ stick unsalted butter (4 ounces)
- 2 teaspoons cracked black pepper
- 1/3 cup coffee beans, dark roast, ground to brew cold brew coffee (for short ribs rub)
- 1½ cups cold brew coffee, dark roast to braise short ribs in the oven
Instructions
Pre-Prep for Short Ribs
- Add ground coffee, brown sugar, sea salt, onion powder, garlic powder and black pepper to food processor and pulse until all dry seasoning has blended together. Feel free to adjust seasonings to your taste palate.
- Season short ribs with coffee seasoning blend, cover with plastic wrap and refrigerate for 6 hours. Remove from refrigeration 30 min before preparing.
Instructions for Cooking
- Preheat oven to 375 F degrees.
- Preheat cast iron skillet to medium-high heat on stove-top.
- Lightly oil skillet with vegetable oil, and place ribs, bone side up. Get a good and quick sear and turn to next side until all sides have locked in the internal flavoring.
- Next add ½ stick of unsalted butter, Bourbon, elephant garlic, ½ cup of cold brewed coffee into skillet.
- Cover skillet with aluminum foil then place into preheated oven and braise for 30 minutes.
- Next, reduce oven temperature to 350°F degrees.
- Use a spoon or ladle to braise beef with juices and continue cooking for another 30 minutes. Use a meat thermometer (inserted at the thickest section) until internal temperature reaches 130° for medium-rare (cook additional 1 hour longer if you're seeking more doneness).
- Once ribs are cooked to your likeness, remove from skillet and allow the meat to rest. Do not cut, poke or prod for 10 minutes. This gives the meat time to settle and you'll enjoy the flavors that settle.
- While the ribs are resting, deglaze skillet with butter and 1 (one) cup of cold brew coffee. When you're ready to plate, drizzle over short ribs.
- Serve and enjoy!
Notes
Bourbon of Choice - Uncle Nearest Premium Whiskey
You can use olive oil, but it a flammable oil if heated to a certain threshold. Use with caution. I would recommend using Grapeseed oil, Canola, or Vegetable oil if you feel more comfortable. You only need a little amount. However, we made this recipe using a high quality, olive oil.
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