coffee-rubbed short ribs

Classic, straightforward with a twist, coffee-rubbed short ribs recipe is the ultimate slow-braised dinner or done quickly in the instant pot. 

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Inspired by a recent trip to Georgia, this coffee-rubbed short ribs recipe are a show stopper for romantic date nights or dinner parties.

How to make these coffee-rubbed short ribs

With an electric spice grinder, crush whole coriander, fennel, celery seed, and sesame seeds to a medium-fine texture, like sand. After, mix with coarse-ground coffee and cracked pepper.

Then, pat the beef short ribs dry with clean paper towels and generously season all sides with salt, rubbing to adhere. I used about a teaspoon and a half to coat my beef short ribs. 

Next, rub each short rib with a thin layer of stone-ground mustard, enough to get the rub to stick. After, liberally sprinkle with coffee seasoning mixture, pressing it into the meat.

Let marinate in the refrigerator for a minimum of 1 hour, or, ideally, overnight.

Brown the beef short ribs for flavor

Once the coffee-rubbed short ribs are ready, warm a large cast-iron braising pan with high-heat cooking oil over medium heat. When the pan is hot, sear all sides of the short ribs until nice and brown.

Browning will take about ten minutes, and you may have to cook the short ribs in batches. Watch the heat; the seasonings may burn. Set aside on a clean platter. 

After all the coffee rubbed short ribs are brown, turn the heat down, waiting a few minutes before continuing. If necessary, add more oil or butter, then saute fennel with a generous pinch of salt until it just starts to soften. Toss in shallots and cook until the vegetables are tender and lightly golden around the edges. 

To the pan, cook tomato paste until dark red, then add garlic. Continue stirring until very fragrant and vegetables crush easily with the back of a spoon.

wine reduction sauce

Next, deglaze the pan with red wine. I used Chloe No. 249. A red blend with dark fruit flavors and notes of rich espresso to complement the coffee rub on the short ribs. 

Bring the wine to a simmer and reduce it by half. Scrape the bottom of the pan to release the bits. 

Finally, place the short ribs bone up into the red wine reduction. Pour in the broth until the meat is submerged. I used almost one cup of beef stock. 

Oven-braised beef short ribs recipe

Bring to a simmer, cover, and transfer to a 275-degree F oven. Cook for 3.5 to 4 hours, undisturbed, until the short ribs are tender and fall off the bone. 

At this point, the meat will easily shred, but carefully remove them from the pan to keep them intact for serving.

Skim the fat off the top of the braising liquid, and reduce to thicken on the stove top, if needed. Strain the sauce using a fine mesh sieve, then drizzle over the short ribs and garnish with chopped herbs and lemon zest if using. 

How to cook these coffee rubbed short ribs in a pressure cooker

Set the electric pressure cooker to sauté function and coat the bottom with a high-heat oil. Alternatively, you can use an enamel cast iron pan on the stove to cook more short ribs at once. 

In batches, sear the beef until all sides are golden brown. Transfer to a clean plate when each piece is brown. Or, if using a skillet, transfer the coffee-rubbed short ribs to the pressure cooker bone up.

After all the short ribs sear, add more oil or butter (if needed), then saute fennel with a generous salt pinch until it softens. Toss in shallots and cook until the vegetables are tender and lightly golden around the edges. 

Next, add the tomato paste, cook until dark red, and add garlic. Continue stirring to coat the fennel and shallots. When everything is very fragrant and vegetables crush easily with the back of a spoon, deglaze with red wine. 

I used Chloe No. 249. A red blend with dark fruit flavors and notes of rich espresso to complement the coffee rub on the short ribs. 

Bring the wine to a simmer and reduce it by half. Scrape the bottom of the pot to release the bits. Again, pour the wine reduction into the pressure cooker if using the stove.

Finally, place the short ribs bone up into the red wine reduction. Then, pour in the broth until the meat is submerged. I used almost one cup of beef stock. 

cooking time for instant pot

Secure the lid, then cook for 35 minutes on high pressure. When the timer goes off, manually release the pressure to check the short ribs. 

At this point, the meat will easily shred, but if not, reset the pressure cooker for 5 to 10 minutes or until it is meltingly tender. 

Carefully remove them from the pan to keep them intact for serving. Garnish with chopped herbs and lemon zest if using. 

Separate the fat from the gravy by gently skimming it off the top. If the sauce seems thin, pull out beef pieces and reduce sauce using the sauté function. Strain through a fine-mesh sieve before drizzling over the coffee rubbed short ribs. 

Equipment

• Instant Pot
• Electric spice grinder
• My favorite enamel cast iron braising pan

How to store these coffee-rubbed short ribs

Suitable for 2-3 days. Store the short ribs in the braising liquid. 

Top tip for making this beef short ribs recipe

Allowing the braising liquid to cool in the fridge will solidify the fat, making it easier to remove it. You can reheat the short ribs on in the sauce until piping hot on the stove.

Craving more?

Check out these recipes.

coffee-rubbed beef short ribs

Yield: 5 servings

Prep Time: 10 minutes

oven braising: 4 hours

pressure cooker: 35 minutes

Total Time: 4 hours 45 minutes

Classic, straightforward with a twist, coffee-rubbed short ribs recipe is the ultimate slow-braised dinner or done quickly in the instant pot. 

Print

Ingredients

• 4 to 5 pounds beef short ribs
• 1 teaspoon kosher salt, divided, more as needed
• 2 teaspoons stone-ground mustard, divided, more as needed
• 1 teaspoon coarse-ground coffee
• 1 teaspoon whole coriander
• 1 teaspoon whole fennel seed
• 1 teaspoon celery seed
• ½ teaspoon sesame seed
• ¼ teaspoon black pepper.
• 1 tablespoon oil or other fat (like tallow or duck fat), more as needed
• 2 large shallots, diced
• 1 small fennel bulb, thinly sliced
• 4 to 5 garlic cloves, grated
• 1 heaping tablespoon tomato paste
• 1 cup dry red wine
• 1 cup veg or beef broth
• ¼ cup tender herbs, chopped
• freshly grated lemon zest, optional

Instructions

1. Grind whole coriander, fennel, celery seed, and sesame seeds to a medium-fine texture, like sand. After, mix with coarse-ground coffee and pepper.
2. Pat the short ribs dry with clean paper towels and generously season all sides with fine-ground sea salt, rubbing to adhere.
3. Next, rub each short ribs with a thin layer of stone-ground mustard, then liberally sprinkle with coffee seasoning mixture, pressing it into the meat.
4. Let marinate in the refrigerator for a minimum of 1 hour, or, ideally, overnight.
5. warm a large cast-iron braising pan with high-heat cooking oil over medium heat. When the pan is hot, sear all sides of the short ribs until nice and brown. Watch the heat; the seasonings may burn. Set aside on a clean platter.
6. Turn the heat down, waiting a few minutes before continuing. If necessary, add more oil or butter, then saute fennel with a generous pinch of salt until it just starts to soften. Toss in shallots and cook until the vegetables are tender and lightly golden around the edges.
7. To the pan, cook tomato paste until dark red, then add garlic. Continue stirring until very fragrant and vegetables crush easily with the back of a spoon.
8. Deglaze the pan with red wine. Bring to a simmer and reduce by half. Scrape the bottom of the pan to release the bits from the pan.
9. Place the short ribs bone up into the red wine reduction. Pour in the broth until the meat is submerged. I used almost one cup of beef stock. Bring to a simmer, cover, and transfer to a 275-degree F oven.
10. Cook for 3.5 to 4 hours, checking at the halfway point, until the short ribs are tender and fall off the bone.
11. At this point, the meat will easily shred, but carefully remove them from the pan to keep them intact for serving.
12. Skim the fat off the top of the braising liquid and pour through a fine-mesh sieve before drizzling it over the short ribs Garnish with chopped herbs and lemon zest if using.

Pressure cooker

1. Set the electric pressure cooker to sauté function and coat the bottom with a high-heat oil. Alternatively, you can use an enamel cast iron pan on the stove to cook more short ribs at once.
2. In batches, sear the beef until all sides are golden brown. Transfer to a clean plate when each piece is brown. Or, if using a skillet, transfer the coffee-rubbed short ribs to the pressure cooker bone up.
3. After all the short ribs sear, add more oil or butter (if needed), then saute fennel with a generous salt pinch until it softens. Toss in shallots and cook until the vegetables are tender and lightly golden around the edges.
4. Next, add the tomato paste, cook until dark red, and add garlic. Continue stirring to coat the fennel and shallots. When everything is very fragrant and vegetables crush easily with the back of a spoon, deglaze with red wine.
5. Bring the wine to a simmer and reduce it by half. Scrape the bottom of the pot to release the bits. Again, pour the wine reduction into the pressure cooker if using the stove.
   
6. Finally, place the short ribs bone up into the red wine reduction. Then, pour in the broth until the meat is submerged. I used almost one cup of beef stock.
7. Secure the lid, then cook for 35 minutes on high pressure. When the timer goes off, manually release the pressure to check the short ribs.
8. At this point, the meat will easily shred, but if not, reset the pressure cooker for 5 to 10 minutes or until it is meltingly tender.
9. Carefully remove them from the pan to keep them intact for serving. Garnish with chopped herbs and lemon zest if using.
10. Separate the fat from the gravy by gently skimming it off the top. If the sauce seems thin, pull out beef pieces and reduce sauce using the sauté function. Strain through a fine-mesh sieve before drizzling over the coffee rubbed short ribs.

Notes

Depending on the thickness of your short ribs, cooking may take as little as 2 to 2.5 hours.

Allowing the braising liquid to cool in the fridge will solidify the fat, making it easier to remove it. You can reheat the short ribs on in the sauce until piping hot on the stove.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Secura Electric Coffee Grinder and Spice Grinder with 2 Stainless Steel Blades Removable Bowls
• 
  Instant Pot 6 Quart
• 
  Staub Braiser with Self Basting Spikes, 4-Qt., Grey
• 
  SPICES VILLAGE Whole Coriander Seeds (8 oz), All Natural, Dried Indian Spice for Cooking, Pickling and BBQ, Kosher, Gluten Free, Non GMO, KETO Friendly, Resealable Bulk Bag [Package may Vary]
• 
  Terrasoul Superfoods Organic Unhulled Sesame Seeds, 2 Lbs - Gluten Free, Raw, Keto Friendly
• 
  Frontier Celery Seed Whole, 1.83-Ounce Bottle
• 
  Frontier Co-op Fennel Seed Whole, Kosher, Non-irradiated | 1 lb. Bulk Bag | Foeniculum vulgare Mill.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 1545Total Fat: 108gSaturated Fat: 46gTrans Fat: 7gUnsaturated Fat: 61gCholesterol: 459mgSodium: 869mgCarbohydrates: 15gFiber: 4gSugar: 4gProtein: 121g

Nutrition facts are for personal reference only as calories may vary on a case by case basis.

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