Kona Braised Boneless Short-Rib

1 cup onions
½ cup carrots
½ cup celery
6 cup beef stock
salt
pepper
12 cup Kona coffee, fresh brewed
4 to 6 oz. hydrated ancho chili
5 to 10 lb. short ribs, boneless

To make the mirepoix, rinse, trim, and peel celery, onion and carrots. Chop into uniform pieces and add to a pan with beef stock then season with salt and pepper to taste.

Blend together brewed coffee and ancho chili until it forms a liquid paste consistency. Season short ribs with coffee ancho paste on all sides, then put into a shallow baking pan with bottom of pan covered with mirepoix mix. Place into the oven to braise at 350°F for about 3.5 to 4 hours until tender then let rest until serving.

Recipe By:

Deanna Delmar, Kona Coffee Recipe Contest Winner: Professional Savory – 2nd Place

Prep + Cook Time:

4 hrs 30 mins

Serving Size:

5 servings