Each fall, when crisp air arrives, I know it’s time for a Sunday braise featuring fall-apart, melt-in-your-mouth short ribs!
I was intrigued by Toni Tipton-Martin’s Coffee-Scented Short Ribs Braised in Red Wine, which adds bitter and sweet elements to what I’ve typically enjoyed as a purely savory dish. While new to me, I knew Toni wouldn’t disappoint.
The bittersweet elements begin with a complex rub combining brown sugar, unsweetened cocoa powder, ground coffee, chili powder, allspice, cinnamon, salt, and pepper.
After searing the ribs until they develop a dark caramelized coating (helped by the sugar), you sauté onions, carrots, celery, garlic, thyme, and rosemary.
The Dutch oven is then filled with red wine, beef stock (I used Better Than Bouillon instead of homemade), and molasses, finally nestling the short ribs in for a 1.5-hour braise.
The results were absolutely heavenly—the rich, savory flavors beautifully tempered by subtle sweetness and tannic elements. A dream.
While Toni recommends serving the ribs over grits, I went rogue with a creamy parmesan polenta.
Book: Jubilee, page 209
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: molasses
Pricey Ingredients: —
Hard-to-find: —
Official recipe not online
