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Maple Coffee Braised Short Ribs: 5 Flavorful Secrets

Maple Coffee Braised Short
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Maple Coffee Braised Short Ribs feature tender, slow-cooked beef ribs infused with espresso coffee, bourbon, and pure maple syrup. This comforting dish balances savory, sweet, and smoky flavors.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs, english-cut, trimmed of excess fat
  • Kosher salt & fresh ground black pepper, to season
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil, plus more as needed
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, sliced on a bias
  • 2 tablespoons tomato paste
  • 2 tablespoons garlic paste
  • 1 tablespoon espresso instant coffee
  • 1 teaspoon red pepper flakes
  • 4 sprigs fresh rosemary, plus more for garnish
  • 1 cup bourbon whiskey (can substitute with additional beef broth if alcohol is to be avoided)
  • ½ cup dark soy sauce (or regular soy sauce)
  • ½ cup pure maple syrup
  • 2 ½ cups beef broth

Instructions

  1. Generously season the beef short ribs on all sides with kosher salt and freshly ground black pepper. Set them aside on a large plate or platter to come to room temperature for at least 30 minutes. Preheat your oven to 300°F (150°C).
  2. In a large oven-safe dutch oven over medium-high heat, melt the butter with olive oil until shimmering. Add a few short ribs at a time to sear each side until a deep brown crust forms, about 2-3 minutes per side. Transfer browned ribs to a plate and repeat for all ribs. Reduce heat to medium once all ribs are browned.
  3. Add chopped onion, celery, and carrots to the pot. Season lightly with salt and pepper. Cook until the vegetables are tender, golden brown, and aromatic, about 6-8 minutes.
  4. Make a small well in the center of the vegetables. Stir in tomato paste and garlic paste for 2-3 minutes. Add espresso instant coffee, red pepper flakes, and rosemary sprigs. Pour in bourbon whiskey to deglaze, scraping the fond off the bottom. Let it thicken for 2-3 minutes before stirring in soy sauce, maple syrup, and beef broth.
  5. Return the browned short ribs to the pot, nearly submerged in the liquid. Increase heat to medium-high and bring to a simmer for about 5 minutes.
  6. Cover the pot tightly and transfer to the preheated oven. Cook for 3 to 3 ½ hours until the short ribs are tender and falling off the bone.
  7. Remove the ribs and set aside. Skim fat from the braising liquid and strain solids as desired. Simmer the liquid over medium-high heat, stirring until it reduces to a glaze-like consistency (about 10-20 minutes). Season with salt and pepper, then return the ribs and solids to the sauce to warm through.
  8. Plate the braised short ribs over creamy mashed sweet potatoes, spooning the braising gravy over the top. Garnish with fresh rosemary sprigs. Enjoy your hearty fall meal!

Notes

    Nutrition

    Find it online: https://keepityummy.com/maple-coffee-braised-short/

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