Braised Jerk Beef Short Ribs in Coffee & Red Wine Reduction SauceSunday, June 17, 2012
Tonight's dinner was nothing short of fantastic. I rarely cook beef (read: never) so this was a bit of a leap for me and one I'm glad I took. A girl can only eat so much chicken and seafood. I browsed the web all morning for ideas as to how to cook short ribs and most of them involved some type of red wine sauce with a couple herbs for good measure. I'm sure they're all quite good but I was hoping for a bit more drama on my plate. I had some plantains sitting on my counter that I really wanted to use, so I thought a Caribbean version of short ribs would be perfect. I came across this recipe that used a jerk marinade and knew I was onto something. I'll admit, the idea of adding coffee to a red wine sauce scared the hell out of me and I almost considered taking it out altogether. But I was fascinated, and after a few modifications to the recipe I knew I was on the right road. I stayed mostly true to the core of the recipe, modifying the marinade to include some things I usually put in my jerk sauce. I also added broth and a touch of brown sugar to even out the sauce for the ribs. Gotta say I'm pretty proud of this dish so I'm excited to share it with you!