Cooking With Gourmet Coffee

Used with permission from the new BC Seasonal Cookbook

• 1/4 cup (60 mL) olive oil
  5 lbs (2.3 kg) beef short ribs
  sea salt and freshly ground pepper
  1 large onion, chopped
  1 large red pepper, chopped
  1 large jalapeño pepper, seeded and finely chopped
  4 garlic cloves, minced
  2 Tbsp (30 mL) dark brown sugar
  2 Tbsp (30 mL) ancho chile powder
  1/4 cup (60 mL) fresh -oregano, chopped
  1 tsp (5 mL) cumin
  2 cups (500 mL) strong -coffee
  1 x 28 oz (796 mL) can diced tomatoes in juice
  1 Tbsp (15 mL) tomato paste
  1 cup (250 mL) dark, unsweetened chocolate, at least 70% cocoa, shaved
  chopped fresh cilantro

Instructions

• Preheat oven to 300? F (150? C)
• Heat oil in a heavy-bottomed pot over medium-high heat.
• Season beef short ribs with salt and pepper.
• Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.
• Reduce heat to medium and add onions and peppers to the oil and drippings in the pot, stirring until onions are translucent.
• Stir in garlic and sauté for 1 minute.
• Add brown sugar, ancho chile powder, oregano, and cumin and cook for 5 minutes.
• Stir in coffee, tomatoes, tomato paste and bring the mixture to a boil.
• Add the short ribs and the collected juices to the pot and heat until boiling.
• Cover and bake in oven until the meat is very tender, about 13?4 to 2 hours.
• Stir in chocolate until it is melted and evenly distributed in the sauce.
• Season to taste with salt and pepper and garnish with cilantro.
• Serve with Smashed Pemberton Fingerlings with Fresh Herbs and Truffle Oil

Short ribs have not always been the darling staple of top restaurants. This cut of meat has lots of fat, meat, bone and connective tissue and was once considered “what was left” after the choice cuts of beef were taken. However, some simple kitchen magic entailing trimming and a long, moist cooking method results in meat that is tender, rich and flavourful. There are lots of short rib recipes calling for a wine-based braising liquid, but because Vancouver has such a strong coffee culture, we felt some java would be an appropriate substitution. Use any good, strong coffee that is not too bitter and combine it with your favourite dark chocolate for a unique dish that will have your friends coming back for more!

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