Coffee-Braised Short Ribs Recipe

What happens when a chef and his coffee-geek friend get into the craft coffee-roasting business? Well, for one, you end up with some pretty choice beans – in particular, excellent blends, which makes for a refreshing change from all the single-origin coffee everyone else seems fixated on. Second, you get a couple great coffee-driven recipes. Like this coffee-braised short ribs with polenta and brussels sprouts.

Read: Philadelphia: We Love Rival Bros. Coffee

Coffee-Braised Short Ribs Recipe
No Ratings
Prep Time
Cook Time
  • 6 oz. coarsely ground coffee
  • 2 750 ml spring water
  • 3 lbs. boneless beef short ribs or chuck tail flap
  • 2 cups cold-brewed coffee
  • 2 cups cabarnet sauvignon
  • 2 cups veal stock (demi glace)
  • 8 shallots
  • 1 carrot
  • 4 garlic cloves
  • 1 tbsp white miso paste
  • 1 fresh bay leaf
  • 4 sprigs fresh thyme
  • 2 oz. olive oil
  • 1 cup coarsely ground cornmeal
  • 1 cup milk
  • 1 cup water
  • 1 tbsp. unsalted butter
  • 2 sprigs fresh thyme
  • 2 cups brussels sprouts
  • 1 oz. olive oil
  1. Combine the coffee and water and let infuse for 12 hours.
  2. Strain through cheesecloth or a coffee filter. Discard the solids.
  3. Reserve for the short rib marinade. You will have extra coffee, so drink up!
  4. Marinate the short ribs in wine and coffee for 12 hours.
  5. Preheat the oven to 300F.
  6. Remove the beef from the marinade and pat dry. Season generously with kosher salt and black pepper.
  7. In a dutch oven or large cocotte, heat the olive oil to medium high and sear the ribs on all sides.
  8. Remove the beef from the pot, pour off the spent oil and add the shallots, garlic and carrots.
  9. Lightly roast the vegetables until they take some color and just begin to soften. Add the miso paste and stir to coat the vegetables, taking care that they don’t burn.
  10. Deglaze the pot with the wine and coffee used to marinade the beef. Reduce by half the volume.
  11. Add the ribs back in and add the stock. The meat should be covered.
  12. Prepare a cartouche, or paper lid, and place directly on top of the meat. Cover this with the lid from the dutch oven.
  13. Place the short ribs in the oven for at least 4 hours. They should be tender and yielding, but not falling apart to the touch.
  14. When they are done, gently remove them and place into an oven-proof container.  When cool, trim them into 6-8oz pieces. Strain the braising liquid back over the meat.
  15. Harvest the shallots from the other vegetables and reserve for the final plating. 
  16. In a heavy-bottomed saucepan, scald the water and milk with the thyme leaves.
  17. Add the cornmeal in a steady stream, whisking all the while.
  18. Simmer the polenta for 30-40 minutes until thick and creamy with no resistance from the grains.
  19. Whisk in the butter along with kosher salt and freshly ground black pepper. 
  20. In a sauté pan, heat the olive oil over high heat and quickly cook until just wilted.
  21. Season with sea salt 
  22. Place the short ribs back in the oven so that the liquid reduces and starts to glaze the meat. It is important to baste the meat every 5 minutes or so.
  23. Reheat the polenta and divide amongst 4 plates with the Brussels sprouts scattered on top and around. Place a few of the warmed shallots from the braise around the plate.
  24. Place one short rib on top of each plate and pour the sauce over. A pinch of flaky sea salt wouldn’t hurt as a finishing touch. 
Rate this recipe