Sharon's Recipes

JANUARY: Short Ribs With Coffee And Red Wine

I  had friends over for dinner the other night and wanted to make some beef short ribs and beef ribs that I had from a roast. I also  had a coffee rub that  had been delicious  with steaks earlier.  This is what I cooked up.


8 ribs from a Rib Roast
4 meaty beef short ribs

3 T. Coffee Rub (see recipe below)

Flour to dust the meat
1 large Spanish Onion
4 cloves of garlic diced
1/4 cup of olive oil
1.5 cups of a good red wine,  I used a Cabernet Sauvignon so that I could drink the rest!  so there Julia!
1.5 cups of brewed coffee
1 cup of boiling water used to dissolve a 2 cup beef bouillon cube
2 T. Balsamic Fig Drizzle
(if you do not have this add 2 T. good quality balsamic and 4 dried figs diced)
4 sprigs of fresh thyme
6 fresh sage leaves
salt and pepper

Day 1

Coat the ribs with the coffee rub and let sit overnight.

Day 2

Dust the ribs with the flour.  Heat the olive oil in a dutch oven. Sear the ribs on both sides. Remove to a plate. Saute the onions and garlic just until beginning to brown.  Put the meat back in the pot. Add the rest of the ingredient and bring to a boil. Cover with the lid of the pot and bake in a 325 degree oven for about 3 hours.

Serve with mashed potatoes and green beans or sauteed swiss chard.

Serves 4

Coffee Rub


1/4 Ancho Chili powder
1/4 c. finely ground espresso
2 T. Spanish Paprika
2 T. dark Brown sugar
1 T. dry mustard
1 T. kosher salt
1 T. ground black pepper
1 T. ground Coriander
1 T. dried Oregano
2 tsp ground ginger

Combine all ingredients in a bowl and use to rub the meat. Makes more than you need.  Great to have on hand!


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