October’s here and cold weather needs comfort food. Few things are more comforting than short ribs on a bed of mashed potato.
Caribbean Short Ribs (serves 4)
- 4-6 Short ribs, bone in or out
- 1 tbsp cooking oil
- 1 cup strong coffee or 2 tablespoons coffee syrup
- 2 cups hearty red wine
- 1 tbsp dried red chili
- Salt & pepper to taste
Season ribs with salt and pepper. Heat oil till it begins to shimmer. Add ribs and brown on all sides, up to 5 minutes per side. Ribs should be half an inch or more apart so that they don’t begin to steam, which will make them tough. Do more than one batch if needed.
Remove browned meat and pour in the wine. Let it boil for about a minute, or until the steam loses it’s bitter smell. Then add the coffee and dried chili, and return browned ribs and their juices to the pot. The ribs can be close to each other but not touching. Add chicken stock or water if the liquid does not cover the meat.
Bring to a boil, cover, and either reduce the heat to low or move to a 225 degree oven. Cook for three hours, turning the meat with tongs after two hours.
I usually serve this on a bed of mashed potatoes. It’s also good on a smear of chili paste. For vegetable sides, take some of the cooking liquid and cut it with water or chicken stock, add sugar or garlic if you want, and boil bitter greens (spinach, kale, collard greens or brussel sprouts).