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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

Ingredients

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
Salt
Pepper
 
For the Rice
1 cup brown rice
2 teaspoons olive oil or butter
2 tablespoons Italian flat leafed parsley, chopped

Instructions

Prep Opportunity
The ribs can be prepped (Steps 2-4) up to a day ahead. The sauce can be made ahead and stored in the fridge.
 
1
Preheat oven to 325º.
2
In a small bow or jar, mix together the coffee, pepper, garlic powder, mustard, chili powder, salt and brown sugar.
3
Dump the mixture into a ziptop or plastic bag and, working one at a time, place each short rib in and shake to coat.
4
Once they are all coated, wrap the ribs all together in a doubled layer of tin foil, crimp the folds to seal tightly.
5
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.
6
Increase oven temperature to 400º.
7
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.
8
Meanwhile heat the rice. Toss with butter and herbs. Cover and set aside.
9
Serve short ribs on top of herbed rice with diced roasted squash on top.
10
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.