Coffee Braised Short Ribs
- 4 lbs. short ribs
- Salt and freshly ground black pepper
- 1 Tablespoon vegetable oil
- 1 large yellow onion, thinly sliced
- 2 carrots, peeled and finely chopped
- 2 Tablespoons tomato paste
- 1 cup red wine
- 1 Extra Bold Coffee K-Cup® or Vue® pack, brewed at 8-oz. setting
Preheat oven to 325° F. Season short ribs with salt and pepper. Heat Dutch oven large enough to hold all the ribs in one layer over medium-high heat. Add oil; when warm, add ribs a few at a time and brown on all sides. Transfer ribs to plate.
Remove all but 1 Tablespoon of rendered fat from the Dutch oven. Add onions and carrots and cook for 5-minutes over medium-low heat, stirring occasionally. Add tomato paste and cook 1-minute, stirring. Pour wine and coffee into the Dutch oven. Cook over high heat, scrapping up brown bits on the bottom of the Dutch oven, for 1-minute. Return ribs to the Dutch oven. Note that ribs will not be completely covered with liquid.
Transfer Dutch oven to preheated over. Cook until ribs are tender, for about 2 ½ hours. Turn ribs over halfway through cooking time. Uncover and cook until ribs fall apart, about 30-minutes more.
Strain sauce into heatproof measuring cup and skim off fat. Serve ribs with sauce.