Tuesday: Coffee Rubbed Short Ribs
This dinner is a bit involved but well worth the effort. No crazy techniques required - just some time. I used a BBQ rib method and it worked perfectly! Give yourself a break and use frozen brown rice - its a great product. NOTE: There will be leftover beef for use later in the week.
Serves: 4 Prep: 20 Cooking: 3 – 3 ½ hours
For the Ribs
4-5 lbs bone-in short ribs
1/3 cup coffee, finely ground
1 teaspoon black pepper
3 teaspoons garlic powder
2 teaspoons dry mustard
1 teaspoon chili powder
3 teaspoons salt
2 tablespoons light brown sugar
Optional for a Sauce
½ cup butter
2 tablespoons balsamic vinegar
1-2 tablespoons tomato pasteFor the Squash
1 medium zucchini
2 yellow squash
1 small red Bermuda onion
2 teaspoons olive oil
For the Rice
1 cup brown rice
2 teaspoons olive oil or butter
2 tablespoons Italian flat leafed parsley, chopped
The ribs can be prepped (Steps 2-4) up to a day ahead. The sauce can be made ahead and stored in the fridge.
In a small bow or jar, mix together the coffee, pepper, garlic powder, mustard, chili powder, salt and brown sugar.
Dump the mixture into a ziptop or plastic bag and, working one at a time, place each short rib in and shake to coat.
Once they are all coated, wrap the ribs all together in a doubled layer of tin foil, crimp the folds to seal tightly.
Place the foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2–2 ½ hours. Let cool for 20 minutes.
Increase oven temperature to 400º.
Dice the squashes and onion. Toss with olive oil, salt and pepper. Place in a baking dish and roast in the same oven as for 20 minutes.
Meanwhile heat the rice. Toss with butter and herbs. Cover and set aside.
Serve short ribs on top of herbed rice with diced roasted squash on top.
OPTIONAL: To make a sauce, melt the butter in a small saucepan. Add the ¼ cup of the leftover rub mixture, tomato paste and the vinegar. Whisk to combine and simmer for 5-7 minutes. Remove from heat.