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.
Method
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.
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.
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.
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.
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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