The star of our Woodland Wonderland dinner with Rue Magazine was definitely the braised short ribs garnished with brussel sprout leaves, roasted turnips, and sugared blackberries from Homespun Atlanta. By using a dark roast coffee rub and plenty of vegetable and herbs as just the right aromatics Chef Jason’s recipe will soon become a household staple. Enjoy! Truly, MKR
*The Team: Concept & Styling, Mandy Kellogg Rye of Waiting On Martha || Braised Short Ribs, Homespun Atlanta || Photography, Rustic White
Braised Short Ribs
2014-12-15 15:33:22
Ingredients
- 6 Boneless Short Ribs, 45 oz each
- Kosher salt
- Grapeseed oil
- 1 Cup Dark Roast Coffee, Whole Bean
- 1 large Sweet Onion, cut into large wedges
- 2 ribs Celery, cut into 1 inch pieces
- 2 Carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2inch pieces
- 2 cloves Garlic, crushed
- 2 to 3 cups Cabernet Sauvignon red wine
- 1 cup Sherry Vinegar
- 2 cups Water
- 1/2 bunch fresh Thyme, tied with kitchen string
- 1 sprig of Rosemary
- 2 Bay Leaves
- 1 T Peppercorns
- 1 T Whole Coriander Seeds
Instructions
- Preheat the oven to 275 degrees F.
- Season short ribs generously with salt.
- Place short ribs in large dutch oven on medium heat with oil. Brown very well, about 2 to 3
- minutes per side. Do not overcrowd. Cook in batches, if necessary. I usually fit 34 ribs at a
- time.
- After short ribs are browned, place on paper towel. Discard excess oil.
- Place mirepoix (onions, celery, carrots, and garlic) in pot and saute 35 minutes, until tender.
- Add the wine and sherry vinegar to mirepoix and reduce the mixture by half.
- Return the short ribs to the dutch oven and add 2 cups water or until the water has just about
- covered the meat. Add the thyme, rosemary, black pepper, whole coriander and bay leaves.
- Cover and place in the preheated oven for 3 hours. Cook until tender and not tough. Though
- they should not be falling apart.
- Once short ribs are done, remove ribs from pot and strain liquid and reserve. Discard veggies
- and aromatics.
- Place short ribs back into the empty pot and pour strained liquid over the short ribs. Place pot
- of short ribs back into oven with lid off for 20 minutes. Periodically baste short ribs until glossy
- and glazed.
Notes
- **As pictured garnished with brussel sprout leaves, sugared blackberries and roasted turnips**
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Oh lawd, how de-freaking-lish do those look and sound?! Pinning this one to try for sure! xo, D
How kind to share the recipe! I am not clear about the coffee; is it brewed, or literally whole bean? I don’t see it mentioned in the instructions; am I missing something? TY so much for the dreamy woodland trip!
Let me find out and get right back to you, thanks love! xo
xoxo