RECIPE ALERT: Coffee Braised Short Ribs

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RIBS RIBS RIBS (1)

All of the chefs here at The Doe Fund are fully aware that when serving our fabulous ribs, they must make extra meat or they will have some disappointed trainees! As a favorite in our kitchens, trainees will come back for seconds or thirds without fail! Once you recreate our recipe, you’ll see why our coffee braised ribs are loved by the men in blue!

Coffee Braised Short Ribs
2 lb short rib flanken (cut across the bone)
4 tb Espresso coffee grounds
2 tb Worcestershire sauce
2 tb chili powder
2 tb kosher salt
1 tb cumin
1 tb smoked paprika
1 tb onion powder
1 tb fresh grated garlic
1 tb brown sugar
1 tb tomato paste
¼ cup Balsamic vinegar
2 tsp black pepper
2 tsp rosemary
2 tsp thyme
2 tsp oregano
*A few additional ingredients are listed in line #4 below.

Directions:
Ribs
1. Preheat oven to 350 degrees

2. Mix all ingredients in a small bowl to create a paste, then evenly rub the mixture all over the short ribs.

3. Lay the meat in a baking pan, fat side up, and roast for 45 min. Drain all of the grease from the ribs when done.

4. Add the following ingredients to the ribs in the baking pan once the grease is removed. (Make sure the liquid does not reach any higher than half way up the ribs.)
1 qt beef broth
2 bay leaves
1 cup onion (roughly chopped)
¼ cup carrots (roughly chopped)
¼ cup celery (roughly chopped)

5. Bake for 2 hours or until the ribs begin to break apart with a spoon.

6. To make the finishing sauce: In a blender, combine all of the vegetables with the leftover liquid from the baking pan and puree. Add half a stick of butter and blend again. The resulting sauce will be thick and deep in flavor.

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