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Coffee and Stout Braised Short Ribs Are a St. Patrick's Day Treat

By Tom Liddy | March 15, 2013 3:18pm

NEW YORK CITY — Short ribs are one of the most succulent cuts of beef and a perfect for a St. Patrick's Day feast.

The hardy cut lends itself to a variety of cooking methods and this recipe uses three of them for a rich and tender finish.

Recently, I tried Sixpoint's 3BEANS beer, which incorporates coffee, chocolate and Romano beans into an intense and complex brew.

I thought that the flavors from that beer would pair perfectly with the richness of short ribs.

The ribs, which tend to be larger and meatier than their pork counterparts, get a rub of dark-roasted coffee and a hint of chili for some heat.

They're then seared and braised in stout until meltingly tender.

Finally, the ribs are roasted in the oven to caramelize the sugars and develop a deep flavor before serving.

The dish is paired with a rustic parsnip and corn mash that balances the heat and richness of the ribs with a sweet creaminess.

Serves 2


For the ribs:

4 beef short ribs

Six pack of stout (you have to have some for drinking)

1 tbs. good quality dark-roast coffee

1/4 cup brown sugar, packed

1 tsp. chili powder

1/2 tsp. cayenne pepper

1/2 tsp. ground thyme

1 tsp. garlic powder

Salt and pepper

1 small onion, diced

2 stalks of celery, diced

3 cloves of garlic, minced

For the mash:

3 large parsnips, cut into large dice

2 ears of corn, kernels cut off the cob

1/4 cup slab bacon sliced

1/2 cup heavy cream

2 tbs. butter



1. Combine the coffee, chili powder, garlic, thyme, salt and pepper in a small bowl. Score the underside of the ribs and rub both sides well with the spices.

2. Heat a large, heavy-bottom pot over medium heat. When the pan is warm, brown the ribs on all sides, being careful not to crowd the pan and working in batches if necessary.

3. When the meat is browned, add the celery, onion and garlic and sweat the vegetables for 3-5 minutes.

4. Then add enough beer to just barely cover the meat, the coffee and the brown sugar and season with salt and pepper. Bring to a boil and then reduce the heat to a low simmer. Cook for about two hours. The meat can be braised up to a day beforehand.

5. Remove the ribs from the braising liquid and skim the fat from the top. Bring up to temperature If you braised the ribs ahead of time, scrape the solidified fat from the surface of the remove from the fridge and bring up to temperature on the stove.

6. Preheat the oven to 400 degrees and place the ribs on a greased baking sheet. Roast until caramelized on the outside, about 20 minutes.

7. Meanwhile, strain the braising liquid and reduce by about half. Check for seasoning and use as a sauce.

For the mash:

1. Put the turnips into a large pot and cover with salted cold water. Bring to a boil and then turn the heat down. Simmer for about 12 minutes, or until a sharp knife easily passes through the pieces.

2. Meanwhile put a skillet on medium heat and add the bacon. When the bacon is crisp (about 8 minutes), add the corn and sautee, another 3 minutes.

3. Add the cream to the corn and bacon mixture, season and simmer about 5 minutes until the flavors combine. 

4. Drain the turnips and roughly mash in the pot or a bowl. Mix in the butter and corn mixture and season with salt and pepper.

5. Serve the ribs on top of the mash and spoon around some sauce.