what you need
3 lbs. boneless beef short ribs
Smokey Joe's Espresso rub
2 cups brewed coffee
2 cups cabernet sauvignon
2 cups veal stock (demi glace)
8 shallots, peeled and halved
1 carrot, peeled and quartered
4 garlic cloves, crushed
1 tbsp white miso paste
1 fresh bay leaf
4 sprigs fresh thyme
2 oz. olive oil
what to do
Marinate the short ribs in wine and coffee for 12 hours.
Preheat the oven to 300F.
Remove the beef from the marinade and pat dry and coat the short ribs in a generous amount of Smokey Joe's Espresso rub. let sit for 1 hour to come to room temperature.
In a dutch oven or large cocotte, heat the olive oil to medium high and sear the ribs on all sides.
Remove the beef from the pot, pour off the spent oil and add the shallots, garlic and carrots.
Lightly roast the vegetables until they take some color and just begin to soften.
Add the miso paste and stir to coat the vegetables, taking care that they don’t burn
Deglaze the pot with the wine and coffee used to marinade the beef. Reduce by half the volume.Add the ribs back in and add the stock.
The meat should be covered.
Prepare a cartouche, or paper lid, and place directly on top of the meat.
Cover this with the lid from the dutch oven.Place the short ribs in the oven for at least 4 hours.
They should be tender and yielding, but not falling apart to the touch.
When they are done, gently remove them and place into an oven-proof container.
When cool, trim them into serving size pieces. Strain the braising liquid back over the meat.serve on soft polenta or a creamy mash potato
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