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.