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Check out this simple recipe for really lovely short ribs!   It’s a great recipe because it can be made ahead of time and reheated.   It can also be low in fat if the fat is removed from the top when cool.   We do not eat beef very much at our house, but when we do, we like it to be great and our guests loved it!  KellyM.

Black Tie™ Short Ribs

Serves 5-6 people

Ingredients

3 short ribs cut in smaller pieces (4×2”)
2 medium onions, quartered and sliced or use a food processor
3 celery stalks, sliced
7 medium carrots, sliced
12 oz. Black Tie™ or other coffee, brewed
1/2 tsp. thyme
1/2 tsp cocoa cocoa powder
1 tsp kosher salt
2 cups water
2-3 tbs. vegetable oil such as canola
1 cup sliced mushrooms (optional)

Directions

In a dutch oven or stock pot, brown towel-dried short rib pieces on all sides, set aside
Over med-high heat, use 1 tbs oil and fry onion until translucent, set aside
Over the same heat, use another 1/2 tbs. oil and fry celery stalks and add thyme
Lastly, add last 1/2 Tbs oil and saute carrots until softening, set aside
Add:
coffee
cocoa powder
salt
short ribs
carrots, celery, and onions back to dutch oven
Optionally, add mushrooms
Add water to nearly cover
Heat oven until mixture starts to bubble
reduce heat to low taking care not to cook too quickly
Cook for 2-3 hours without removing lid except to check heat level initially
Turn off heat and cool
Reheat when ready to serve.

Serving Suggestion

Serve in a soup bowl over roasted or mashed potatoes.  Alternatively, try egg noodles!