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maple coffee braised short ribs on top of mashed sweet potatoes in bowl

Maple Coffee Braised Short Ribs

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  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6
  • Category: Main Dishes
  • Method: Braise, Stovetop
  • Cuisine: American

Description

Get at these Maple Coffee Braised Short Ribs if you’re craving something cozy and delicious, peeps. Beef short ribs infused with a powerhouse of flavor from aromatics, herbs, warm maple, smoky bourbon, and notes of espresso. The short ribs are slowly cooked until they’re fall-apart tender, along with an infusion of big flavor in the braising liquid. This dish is succulent to the max and such a showstopper!

Ingredients

  • 4 lbs bone-in beef short ribs, english-cut, trimmed of excess fat
  • Kosher salt & fresh ground black pepper, to season
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil, plus more as needed
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, sliced on a bias
  • 2 tablespoons tomato paste
  • 2 tablespoons garlic paste
  • 1 tablespoon espresso instant coffee
  • 1 teaspoon red pepper flakes
  • 4 sprigs fresh rosemary, plus more for garnish
  • 1 cup bourbon whiskey (see notes for sub if needed)
  • ½ cup dark soy sauce (or regular soy sauce)
  • ½ cup pure maple syrup
  • 2 ½ cups beef broth

Instructions

  1. Season & rest the short ribs: On a large plate/platter, generously season the short ribs with salt and pepper on all sides. Set the short ribs aside to rest and come up to room temperature for at least 30 minutes. Afterwards, preheat the oven to 300°F. 
  2. Brown the short ribs: In a large dutch oven (at least 5-quarts in capacity + oven-safe) over medium-high heat, add the butter and olive oil. Once the mixture is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few short ribs into the pot, working in batches, careful not to overcrowd. Sear the short ribs on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned short ribs onto a clean plate/small baking sheet and repeat the process until all the short ribs are browned, adding a slick more of oil into the pot, only if necessary. Then set the browned short ribs aside and reduce the heat to medium.
  3. Sauté the mirepoix: Add the chopped onion, celery, and carrot to the pot. Sauté the mixture in the rendered beef fat, while stirring every so often. Season the mirepoix with salt/pepper, to taste. Continue cooking until the veggies are tender, golden brown, and fragrant, about 6-8 minutes. 
  4. Bring the flavors together: Create a small well in the center of the pot and add in the tomato + garlic paste. Stir in the paste with a wooden utensil along with the mirepoix to coat, about 2-3 minutes. Then add the coffee granules, red pepper flakes, and rosemary sprigs. Add the bourbon whiskey to deglaze and use a wooden utensil to scrape up any caramelized bits on the bottom of the pot. Continue cooking the mixture, stirring continuously, until the bourbon/whiskey cooks down and the mixture takes on a thicker consistency, about 2-3 minutes. Then add the soy sauce, maple syrup, and broth and stir until well combined.
  5. Assemble the braise: Return the browned short ribs back into the pot along with any residual juices that have collected- the ribs should be almost completely submerged under the liquid. Increase the heat to medium-high and bring the pot to a simmer, about 5 minutes, then remove from heat.
  6. Braise the short ribs: Cover the pot with a lid and transfer the pot to the oven. Allow the short ribs to braise at 300°F for 3 – 3 ½ hours, covered- until the ribs are meltingly tender and falling off the bone.
  7. Adjust braising liquid, if desired: If you’d like to thicken the braising liquid in the pot (for a glaze-like consistency), follow the next steps. Remove the short ribs from the pot and place them onto a clean plate and remove most of the solids as well- set the items aside. Skim any fat off the top of the liquid. Cook the liquid over medium-high heat, gently stirring, until the liquid reaches your desired consistency- about 10-20 minutes. Afterwards, taste and adjust with more salt/pepper, as needed, and return the solids to incorporate with the sauce.
  8. Serve the maple coffee braised short ribs immediately. I love serving these short ribs in shallow bowls on top of creamy mashed sweet potatoes with a bit of the braising gravy poured right over it all, the perfect fall meal. Garnish the dish with more fresh rosemary if you’d like. Enjoy!

Notes

  1. Alcohol sub: You can sub the bourbon whiskey with coca-cola or a non-alcohol bourbon/whiskey spirit if needed.
  2. Please read blog post in its entirety for more tips + tricks.

Find it online: https://www.butterbeready.com/maple-coffee-braised-short-ribs/