Foodie Blogroll

Tuesday, October 26, 2010

Braised Short Ribs

I had a gift card sent back to me from The Fresh Market that I sent my sister for her birthday! Well she couldn't use it because The Fresh Market in her city was no longer there. So I got it back! I ended up ordering her some organic red, black, bamboo, and Jasmine rice and some organic, cherry vanilla peanut butter from Tropical Traditions when they had a free shipping special. Good I'm glad I was able to get her something she could use and was different for her to get herself!

Back to the short ribs. I've only had them once before when I used my smoker, we smoked the short ribs along with some other meats, hey you might as well fill it up when you have to tend to the smoker all day!
I wanted to try braised short ribs, I love the look of the dark, thick, rich sauce! I ended up using the best of what I like in several recipes. This is what I came up with...

6 bone in short ribs
sea salt and freshly ground pepper
olive oil for browning
1 cup of strong brewed coffee
1 cup red wine
2 cups of beef stock or water
2 tsp hot or mild chili powder
1 tsp marjoram
2 shallots
2 ribs of celery
2 carrots
2 cloves garlic smashed
2 bay leaves

Season the short ribs with salt and pepper and brown in heated oil in a large pot big enough to accommodate all the meat and vegetables. Brown the ribs about 2-3 minutes per side, then transfer to a paper towel lined plate.

Add the vegetables in the pan, cooking until soft and starting to brown, add the tomato paste, scraping the good bits from the bottom, brown the tomato paste for about 4-5 minutes. Pour in the wine and coffee and continue to cook until it reduces by one fourth, or so.

Return the ribs to the pot and add the broth or water add garlic, marjoram, bay leaves, chili powder. I added some more larger cut carrots and shallots at this point too(just because). Cover and place in a preheated 375 degree oven for 3 1/2 hours.

Check it periodically during the cooking process, add more water or broth if needed. Turn the ribs half way cooking time. Remove the lid during the last 20 minutes to let things get nice and brown and the sauce will reduce. I like them cooked until they are falling off the bone.

Make sure you serve them with the sauce.

They were so good, with the dark, rich yummy sauce, I don't know if I can describe it! It tastes like home, talk about a comfy cozy meal! It made me smile!


  1. All I can say is wow! That is one very delicious looking dish! I love my meat to be falling off the bones too.

  2. Lyndsey this looks delish! You make it sound so easy I may just give it a try. Love your combo of spices, wine, coffee etc.

    Nice presentation too! I'm all about the presentation. If you're going to go to the trouble to make something good, why not make it look good too!?


  3. Wow - this looks fantastic and I love the red wine addition! What a great looking dish!!

  4. that looks super delish!


  5. this is a perfect and comfort meal, well done!

  6. Jeannie - thanks, I want to make this again already!

    Susan - Thank you, I wasn't sure how all the flavors would work but after cooking for so long I think they all blended and it turned out really good. It was pretty should try it.

    Erin - thank you, the flavors worked!

    Annie - thanks

    Sonia - It was a total comfort meal thanks!

  7. Finally, I made it into the comment box! Thank goodness! Phewww.... I was trying the whole day to get in here. Gee, your braised pork ribs sounds very very flavourful due to the coffee. I must give it a try on this weekend. Hope you're having a great day.
    p/s want to take a nap after this! very sleepy. haha.... 2pm right now.

  8. I love ribs and these pictures really make my mouth water. Diane

  9. Lindsey, this looks so delicious and I never thought of adding coffee into the braising. So creative ;)

  10. I love the look of and idea of short ribs, but whenever I have made them, they've had too much fat. Did you have that problem with these or could it be that my butcher just sells fatty ones?

  11. Kristy - is it because of your computer or my site? I can take the rotating world out if it is slowing things down too much. Enjoy your day!

    Diane - good I'm glad! :D

    Ann - for some reason coffee goes well with beef. I would use this combo again for sure!

    marthaandme - I've seen some of the ribs out there that are pretty fatty. I paid a little bit more and got them at The Fresh Market, it's very similar to Whole Foods. I think the quality of meat is worth it.

  12. I have never made short ribs and I have been tempted; your looks pretty special. If I can find some lean ones;I want to try.
    They look sooo good.

  13. Woool...that caramelization on the tempting,so delicious, I bet.

  14. I am sooo hungry now!! This is a perfect rib meal...with mashed!

  15. Lyndsy I used the information on and I found it was very easy to follow. This is the one I used for labels.
    I think for the archives one I just went to google help. Hope this helps. Diane

  16. Fantastic comfort food with gusto and are such a gifted cook Lyndsey (how lucky your family is)!!

  17. Nice how the b-day present was actually for YOU! It looks great! Thanks!

  18. Rita - this was my first time too. I was happy with them and would surely make them again (with the good ribs).

    tigerfish - my favorite part!

    bentobird - Jenn you are so nice! Thanks! I have a great family that really enjoys my cooking and is willing to try all the new things that I make. I don't know if I could stay married to a picky eater :D

    Debbi - haha! That's exactly what I told my sister, thanks for a great dinner! :D


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