Coffee Chili Short Ribs

Preparation

1. Season beef short ribs with salt and pepper. Preheat a large heavy bottom sauce pan large enough to hold all the beef short ribs over medium heat. Add vegetable oil and sear the short ribs in batches being sure to caramelize all sides. When completed, drain 2/3 of the oil from the pan reserving just enough to sauté vegetables.

2. Add in the diced onions and stir until soft and translucent, add minced garlic and stir until fragrant. Mix in flour to form a roux. Add in the hot brewed coffee, whisking to form a smooth sauce. Whisk in brown sugar, chopped thyme and tomatoes.

3. Add in seared short ribs being sure that the sauce covers ¾ of the ribs, if not add in water.

4. Cover pan with a lid and bring to a boil, lower to a simmer and braise for 3 hours over low simmering heat. After 3 hours check the tenderness of the ribs by inserting a fork.  If the fork goes in easy, the ribs are done.  If not, continue simmering for 30 more minutes, adding in water to keep the level consistent.

5. When short ribs are tender, carefully remove from the sauce and keep warm. Strain the sauce into a clean sauce pan. Adjust seasoning with salt, pepper and cayenne pepper and if you find the sauce a bit bitter, add in more brown sugar.

6. Place the braised short ribs on a platter and pour sauce over them and garnish with additional thyme sprigs.