Slow cooked Beef Short Ribs with Coffee & Chilli

Ingredients (serves 4)

For the rub;

Combine 2 tablespoons of finely ground coffee

1 tablespoon of Chipotle chilli powder

1 teaspoon ground cumin

1 teaspoon Smoked paprika

½ teaspoon of sea salt & freshly ground black pepper

Allow 1 beef short rib aprox 4” per person For the sauce;

2 tablespoons of olive oil

4 cloves of garlic, crushed

1 onion roughly chopped

240ml freshly brewed espresso coffee

1 x 400gm tin of chopped tomatoes

2 tablespoons of balsamic vinegar

Salt & pepper to taste


Place the ribs in a bowl and sprinkle over the rub. Massage the rub into the ribs to ensure they are well coated. Cover and leave in the fridge for 6 -24 hrs, the Longer the better. 

After this time, remove from the fridge To allow to come to room emperature. Preheat the oven to 150°c 300°f gas 2. 

In a large oven proof casserole, heat the Oil over a medium heat. Brown the ribs on all sides for about 8-10 min, remove from the dish and put to one side. Add the garlic & onion to the pan and add the garlic & onion to the pan and Brown.

Pour in the coffee, tomatoes and vinegar and bring to a simmer.

Place the Ribs back in the pan, put the lid on then transfer to your preheated oven and Cook for 4 hrs until tender.

Remove from the oven and allow to rest for 30 mins, serve with creamy mash and lots of the sauce.

Submit a Comment

Your email address will not be published. Required fields are marked *