Beef · Low, slow and sticky
Braised and Glazed Coffee Short Ribs
Short ribs are one of the great slow-cook cuts: richly marbled and full of flavour, transformed by a long braise into something meltingly tender. A coffee-spiked glaze adds a dark, bittersweet edge that cuts through the richness. This is a weekend dish: mostly hands-off, hugely rewarding.
Total
4 hrs
Prep
30 mins
Cook
3.5 hrs
Serves
4
Difficulty
Intermediate
Method
- 1
Season the ribs generously and brown them deeply on all sides in a large casserole. Take your time, 15–20 minutes. Remove and set aside.
- 2
Soften the onions, carrots and garlic in the same pan, then stir in the tomato purée and cook for 2 minutes. Pour in the wine and reduce by half.
- 3
Return the ribs. Add the coffee, stock, thyme and a little seasoning. Bring to a simmer, cover, and braise at 150°C for 3 hours until the meat is yielding.
- 4
Lift out the ribs. Strain the braising liquid, skim the fat, and add the sugar and soy. Reduce on the hob until glossy and syrupy.
- 5
Return the ribs to the glaze and spoon over until coated in a deep, mahogany shine. Serve with mash or soft polenta.
Ben's Tip
The deep browning at the start is non-negotiable. Those caramelised edges are the foundation of the whole sauce; rush it and the braise tastes flat.
To Drink
A bold, dark-fruited red, such as a Northern Rhône Syrah or a Zinfandel, matches the coffee glaze and the richness of the meat.
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