Coffee Marinated Braised Short Ribs – update

Sometimes a recipe is just so damned good it becomes a family standard. This is one of those recipes. We made it for the first time over 10 years ago for Christmas Eve dinner, and about once a year since then. My mother-in-law Irene adopted the recipe to replace turkey at Thanksgiving, though I’m sure she’s tweaked it someway, as she always does. Last night I tweaked it by adding two large carrots, diced, at the same time as the onion and garlic. Should have done that years ago, it’s the perfect addition. Next time I’m changing from chicken to beef broth. I never understood why the recipe uses chicken broth anyway. So go yourself a favor and make these short ribs. Serve over unadulterated mashed potatoes with a side of roasted green beans (Blanch green beans in boiling water, then drain well, toss w olive oil, salt and pepper and roast at 400 degrees F for 10-15 mins). You’re welcome. COFFEE-BRAISED SHORT RIBS This recipe is modified from a bison-rib recipe on Epicurious. Serves 4-6. Marinade 4 cups water3 cups strong brewed coffee1/2 cup coarse kosher salt3 tbsp + 2 tsp packed  brown sugar1/4 cup pure maple syrup2 tablespoons chopped fresh rosemary2 tablespoons + 1 tsp Worcestershire sauce2 cups ice cubes4 lbs short ribs Short Ribs 1 cup boiling water1 tbsp instant espresso4 strips bacon, chopped (Optional, and just as delicious without the bacon)2 cups chopped onions2 large carrots, peeled and cut into large d...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Meat & Poultry braised coffee marinade short ribs Source Type: blogs