Recipe

Owens Short Ribs Braised In Jammin Java And Jerk Sauce Recipe

Add Step-by-Step Photos	Marleycoffee / All my dishes 4 months, 4 weeks ago "I originally got the recipe of Short Ribs Braised in Coffee and Chile from NY Times writer Mark Bittman, but I added an island and Marley Coffee twist to the recipe." Prep:130m Cook:180m Servings:4	Marleycoffe
	short ribs coffee marley coffee inland medium difficulty

Does this look good? Yeah! / Nope

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Ingredients

* 1 tablespoon oil

* 4 large or 8 small short ribs

* Salt and pepper

* 1 large onion, chopped

* 3 cloves garlic, chopped

* 1 cup dry red wine

* 1 ½ cup of Jammin Java

JERK SAUCE (not an igredient -the following ingredients make jerk sauce)

* 1/2 cup ground allspice berries

* 1/2+ cup packed brown sugar

* 6 to 8 garlic cloves

* 4 to 6 Scotch bonnet peppers

* 1 tablespoon ground thyme or 2 tablespoons thyme leaves

* 2 bunches escallions (green onions)

* 1 teaspoon cinnamon

* 1/2 teaspoon nutmeg

* Salt and pepper to taste

* 2 tablespoons soy sauce to moisten

* 1 cup Jammin Java made with a French press

Directions

1. Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.

2. Marinate short ribs in sauce for an hour

3. In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Remove them to a plate and turn heat to low.

4. In same pot, cook onions, garlic and 2 tlbs of jerk sauce stirring occasionally, until onions are soft, about 15 minutes. Add wine and Jammin Java and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.

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