- 3-4 pounds beef short ribs
- 1 cup hot water
- ½ ounce dried shiitake mushrooms
- 2 tablespoons oil
- 1 onion, chopped
- 4 carrots, chopped into 2 inch pieces
- 2 cloves garlic, minced
- 1 tablespoon sun dried tomato paste
- 1 tablespoon harissa paste, optional
- 2 tsp. Worcestershire sauce
- 2 cups strong black coffee, cooled
- 3 cups beef broth
- Salt and pepper, to taste
Place the ribs on a platter; sprinkle salt and pepper on all sides of the ribs. Set aside.
Place the dried mushrooms in a bowl and cover the fully with hot water; allow them to soak for 10-15 minutes. Drain, reserving the water.
In a heavy, ovenproof pot, heat 2 tablespoons of oil over medium high heat. Add the ribs and brown on all sides. Once the ribs are browned, remove them from pan and keep warm.
Using the same pan, add the chopped onions and carrots. Cook over medium heat scraping up any brown bits from the pan until soft and lightly browned. Stir in the garlic and sauté for an additional 30 seconds, stirring well to prevent scorching. Add the sun dried tomato paste, harissa (if using), and Worcestershire sauce, stirring constantly until well combined and a deep color, 1-2 minutes.
Add 1 cup of the strong black coffee while stirring. Stir until reduced, being certain to scrape up any bits from the pan.
Add the remaining coffee, beef broth, mushrooms and reserved mushroom water to the pot; stir.
Add short ribs and any juices that have accumulated. Cover the pot with lid and place in a preheated 300°F oven for 3 hours, turning meat halfway through the braising cycle. After 3 hours, check to see if the ribs are tender. Once tender, remove them from the broth and place them on a plate. Cover the ribs with foil to keep warm.
Place the pot on the stove over high heat and bring to a boil. Reduce to a simmer and allow the sauce to reduce until sauce reaches your desired consistency, about 10-15 minutes. Taste the sauce and add additional salt and pepper, as needed. Serve the ribs with sauce drizzled over the top and alongside the carrots, mushrooms, and onions.
- Yields: 4-6 servings
- Preparation Time: About 3 ½ hours (mostly hands off braising time)