Paula Deen Michael’s Coffee Braised Short Ribs

Paula Deen Michael's coffee braised short ribs are a fall-apart tender slow cooker main with beef short ribs, strong coffee and white wine, ready in 4 hours 20 minutes. This easy slow cooker short ribs dinner fits Sunday supper, the holiday table and cold weekend nights.

Brown the ribs hard in the skillet until they are golden on every side, because that crust is where the deep flavor of the sauce comes from. Skip it and the ribs turn out pale, and the coffee and wine taste thin.

Paula reduces the wine and coffee in the same skillet, so every browned bit from the ribs ends up in the sauce. The slow cooker then does the rest, which means no babysitting once the lid goes on, and the ribs are ready to serve over rice.

Paula Deen Michael's Coffee Braised Short Ribs

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

4

hours 

10

minutes

Calories

380

kcal

Short ribs simmer in a coffee and wine sauce with onion, garlic and chili powder until the meat pulls apart with a fork. The sauce turns dark and savory, with just a little warmth from the chili.

Ingredients

• 3 lbs short ribs
  

• 2 tablespoons Olive oil
  

• 1 cup dry white wine
  

• 1 cup strong brewed coffee
  

• 1 large chopped yellow onion
  

• 3 cloves chopped garlic
  

• 2 teaspoons hot or mild chili powder
  

• 1 teaspoon dried oregano
  

Directions

• Season and brown: Season 3 lbs short ribs with salt and pepper, then warm 2 tablespoons olive oil in a large skillet over high heat. Brown the ribs until golden, turning them once, about 8 minutes.
• Drain the ribs: Transfer the browned ribs to a paper towel-lined plate. That keeps the extra grease out of the slow cooker.
• Reduce the sauce: Pour 1 cup dry white wine and 1 cup strong brewed coffee into the same skillet. Cook over high heat, scraping up the brown bits, until the sauce is reduced by one fourth, about 2 to 3 minutes.
• Load the slow cooker: Put the ribs, 1 large chopped yellow onion, 3 cloves chopped garlic, 2 teaspoons salt, 2 teaspoons chili powder and 1 teaspoon dried oregano in a slow cooker. Then pour in the wine sauce.
• Slow cook: Cover and cook on high for 3 1/2 hours. Then uncover and cook about 45 minutes more, until the ribs are falling apart.
• Serve: Transfer the ribs and sauce to a serving dish. Spoon the sauce over the ribs so none of it gets left behind.

Tools for this recipe

• Crock-Pot 7-quart manual slow cooker, Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Will the short ribs taste like coffee?

Not in a strong way. The coffee adds a deep, slightly bitter savory note, much like it does in a rub or a chili. Most people just say the sauce tastes rich and beefy.

Can I make these coffee braised short ribs ahead of time?

Yes, braised ribs often taste even better the next day. Cool them in their sauce, store in the fridge, and reheat gently on the stove or in a low oven until hot.

What can I use instead of white wine?

Beef broth is the easiest swap, since it keeps the sauce savory. Use the same 1 cup, and you can reduce it with the coffee just as the recipe says.

What do I serve with coffee braised short ribs?

Plain white rice soaks up the sauce nicely, and mashed potatoes or grits work just as well. A simple green vegetable on the side balances the rich meat.

What is the most common mistake with this recipe?

Crowding the skillet when browning is the big one. Too many ribs at once steams them instead of searing, so brown in batches if your skillet is small.