4 Hour 40 min
Prep: 10 min
Cook: 4 hours 30 min
– 3 pound short ribs
– Salt and freshly ground pepper
– 2 tablespoons olive oil
– 1 cup dry white wine
– 1 cup strong brewed coffee
– 1 large yellow onion chopped
– 3 cloves garlic, chopped
– 2 teaspoons hot or mild chili powder
– 1 teaspoon dried oregano
Season the short ribs with salt and pepper, to taste. Warm the oil in a large skillet over high heat. Add the ribs and brown until golden, turning them once, about 8 minutes. Transfer the rib to a paper towel-lined plate. Pour the wine and coffee into skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2 to 3 minutes.
Put the ribs, onions, garlic, 2 teaspoons salt, the chili powder and oregano in a slow cooker. Pour in the wine sauce and cook, covered, on high for 3 ½ hours. Uncover and cook until the ribs are falling apart, about 45 minutes more. Transfer the ribs and sauce to a serving dish and serve.
Recipe courtesy of Paula Deen, http://www.foodnetwork.com/recipes/paula-deen/michaels-coffee-braised-short-ribs-recipe.html