Coffeeopolis

Recipe: Espresso Spiked BBQ Braised Short Ribs with Spicy Roasted Sweet Potatoes

December 2nd, 2006

Dunkin Donuts has published some really, really creative recipes using coffee as a key ingredient! They’re all summed up in this press release; I’m splitting them up into separate posts here at Coffeeopolis to make it easier to navigate through them. They’re not simple recipes, but they sound great!

Espresso Spiked BBQ Braised Short Ribs with Spicy Roasted Sweet Potatoes

You will find best results from the braise portion of the recipe by preparing it at least one day in advance.

3 lbs boneless beef short rib

1 tsp kosher salt

1 tsp ground espresso

1/2 tsp cracked black pepper

Vegetable oil

Combine spices and season short ribs well. Heat a deep, heavy skillet and add a layer of oil. When hot, sear the short ribs, heating only a few at a time without overcrowding the pan. Sear until done well on all sides. Remove to prepared roasting pan (see below) and repeat as needed.

Glaze:

2 red onions

1/2 cup Dunkin’ Donuts espresso

1/2 cup your favorite sweet or honey barbeque sauce

1 cup chicken broth

1 can (14 oz) diced tomato

Pre-heat oven to 375 degrees.

Peel the red onion and cut into 1/4-1/2 inch thick slabs. Layer into bottom of roasting pan in single layer and place the seared ribs on top. In a separate bowl, combine espresso, barbeque sauce, stock and tomatoes. Pour over ribs. Cover tightly with foil.

Cook for 1 hour 20 minutes to 1 hour 30 minutes. Remove from oven and allow to cool; remove ribs to separate pan. Remove onions. Place braising liquids in saucepan and reduce by 25 percent. Puree to thicken.

For Sweet Potatoes:

4-6 sweet potatoes

1 T olive oil

1 T butter

1 tsp minced garlic

1 tsp dark brown sugar

1/4 tsp thyme

1/4 tsp cayenne pepper (more if desired)

Kosher salt and cracked pepper

While the ribs are cooking, par-bake the sweet potatoes whole until just barely tender when pierced with a knife. Remove from oven and cool.

To serve:

Reheat sauce. Reheat ribs and onions by either grilling or roasting in hot oven. Quarter sweet potatoes lengthwise into spears or wedges. Melt butter and mix in oil and spices; brush onto sweet potato wedges and reheat in the same hot oven as ribs.

Serves 4-6 as entree

Entry Filed under: recipes