Ingredients
- 3 pounds short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup strong brewed coffee
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 2 teaspoons hot or mild chili powder
- 1 teaspoon dried oregano
Directions
Season the short ribs with salt and pepper, to taste. Warm the oil in a large skillet over high heat. Add the ribs and brown until golden, turning them once, about 8 minutes. Transfer the ribs to a paper towel-lined plate. Pour the wine and coffee into the skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2 to 3 minutes.
Put the ribs, onion, garlic, 2 teaspoons salt, the chili powder and oregano in a slow cooker. Pour in the wine sauce and cook, covered, on high for 3 1/2 hours. Uncover and cook until the ribs are falling apart, about 45 minutes more. Transfer the ribs and sauce to a serving dish and serve.
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By FriendsFoodFamily
North Easton, MA
on January 20, 2012
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We made this recipe the other night. It was tasty, but something was missing. We added 3 tablespoons of tomato paste and then added just a touch of beef broth when we re-heated it. Served over Parmesan Polenta...it was delicious.
By klhart
castle rock, CO
on January 14, 2012
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This founded so odd but I tried it today and it was so very yummy. I added dome cayenne as I like a bit tor heat and it was great. Funny part is that only coffee beans I had were pumpkin spice from the holidays and that hint of cinnamon really gave it a kick.
By CindyAustinTexGal
Austin, TX
on November 13, 2011
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Easy, tender and very tasty. I used boneless short ribs. Be careful with the chili powder. Not thinking I used chipotle powder and should have used 1 tsp. The spice overwhelmed but still good. Served over cheesy grits. Yum.
By the way - Food Network - what's up with Bobby Flays picture on Paula Deen's recipe? Weird!
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