One reason I changed the name of this regular feature from Skillet Suppers to Cast Iron Cooking is because of my LOVE of Dutch oven cooking. Once the weather starts cooling down, I am thinking of braised meats and using my Dutch oven. Among my favorites is always beef short ribs.
Coffee Braised Beef Short Ribs
(Printable Version)
3 pounds beef short ribs
Salt and freshly ground black pepper
2 tablespoons olive oil
1-1/2 cups strong brewed coffee
2 Tbsp Balsamic vinegar
1 large yellow onion, chopped
3 cloves garlic, chopped
2 teaspoons hot or mild chili powder
1 teaspoon dried oregano
Season the short ribs with salt and pepper, to taste. Warm 1 Tbsp of the oil in a large cast iron dutch oven over high heat. Add the ribs and brown until golden, turning them once, about 8 minutes. Transfer the ribs to a plate. Add remaining Tbsp of oil and heat. When heated, add onion and garlic and sauté until softened. Pour the coffee and balsamic vinegar into the dutch oven. Cook over high heat, scraping up the brown bits on the bottom. Add the ribs, the chili powder and oregano. Cover. Transfer to 350°F oven for 1-1/2 hours. Ribs will be falling off the bone tender when done.
Sharing at Michael's Foodie Friday and Lisa's Tempt My Tummy Tuesday!
