20 Nov ZEPHYR PAIRING – COFFEE BRAISED BEEF SHORT RIBS
Serves 6 – 10
2 racks (2 ½ to 3 lb each) boneless beef short ribs
Canola oil as needed
2 onions sliced thin
12 cloves garlic roughly chopped
4 bay leaves
1/2 bunch thyme
1 bottle of Davis Estates Zephyr
Roughly 1 quart strong coffee (Fill 12 cup coffee
maker with 3/4 cup ground coffee to 6 cups water.)
2 quarts beef stock
Preheat oven to 350°.
Season beef with salt and pepper.
In a Dutch oven over high heat add oil then sear beef on all sides until nicely browned.
Remove beef and place aside.
Drain off any excess oil. Add in onions and garlic and stir scraping up brown bits off bottom of pan.
Pour in Zephyr and reduce in half.
Add coffee and beef stock and bring to a boil. Once boiling add beef, thyme and bay leaves.
Cover tightly with foil and lid and place in oven for 2 ½ to 3 hours.
Remove beef from pan, being careful so they do not fall apart. Strain juices and skim beef fat.
Slice beef in to desired portion size. To make a sauce, place some cooking juice in large pan and reduce to a slight syrup consistency. Then whisk in a couple pats of cold butter.
Courtesy of Mark Caldwell, Executive Chef Davis Estates