Coffee-Braised Short Ribs

Some things are just too good to change. The Commoner’s Coffee-Braised Short Rib — there’s nothing fancy and modern about it; it’s just delicious, tender beef. “I created this dish early in my career,” Lash says. “And it has stood the test of time with my development as a cook and a chef. It’s one of the dishes that even I take for granted because I have made it so many times.”
3 pounds short ribs
2 ounces coffee, ground
2 carrots
2 celery ribs
2 onions
3 bay leaves
15 peppercorns
2 quarts chicken stock
1 cup red wine
2 sprigs rosemary
1 handful thyme
1. Clean and trim short ribs, and portion to about 10-ounce cuts. Rub with coffee and a drizzle of oil. Season with salt and pepper. Sear in a dutch oven on all sides. Remove, and set aside.
2. Add carrots, celery, and onions to the pot. Sweat 5 minutes on medium heat. Add the rest of the ingredients, and top with short ribs.
3. Cover and braise in a 275-degree oven for approximately 3 hours, or until tender. Allow to cool at room temperature.
4. Place short ribs in a large saucepan. Strain liquid from dutch oven into saucepan, removing any excess fat. Place the saucepan under broiler, and baste with glaze until thick and sticky.
Pro Tip: You can finish sauce with a bit of butter for added flavor.
Parsnip Puree

1 1/2 parsnips, peeled and roughly chopped
8 ounces shallots, sliced
4 ounces garlic, smashed
8 ounces butter
8 ounces white wine
48 ounces heavy cream
2 tablespoons kosher salt
1 tablespoon white pepper
Special equipment: Vitamix or food processor
Combine garlic, shallots, and butter in a large sauté pan over medium heat. Sweat until soft and translucent. Add wine, and reduce by half. Add parsnips, heavy cream, salt and pepper. Simmer until soft. Purée in Vitamix or food processor.
Did you know?
Coffee and beef? These strange bedfellows go together for good reason. The acid in the coffee breaks down the fibers in the meat, making for a tender, melt-in-your-mouth short rib.