4 hrs 30 min
5
servings
Ingredients
1
cup
onions
1/2
cup
carrots
1/2
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
Prep Time:
30 min
Cooking Time:
4 hrs
Total Time:
4 hrs 30 min
Instructions
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.
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Source:
Deanna Delmar, Kona Coffee Recipe Contest Winner: Professional Savory - 2nd Place
