Recipe: Braised Short Ribs with Coffee Molasses Glaze and Bulwark Winter Cider

Paired with Bulwark Winter cider

Serves 6

6 short ribs trimmed (about 5 inches in length)

Sea salt and pepper

2 tbsp (30 ml) vegetable oil

1 clove garlic minced

2 sweet onions diced

1 large carrot diced

2 stalks of celery diced

2 tbsp (30 ml) tomato paste

1 cup (250 ml) molasses

2 cups (500 ml) brewed coffee

2 cups (500 ml) beef broth

3 sprigs of thyme

2 bay leaves

Directions

Preheat oven to 350 F (180 C).

Place oil in a Dutch oven and season the beef generously with salt and pepper, bring the oil to smoking then sear the beef for 4 to 5 minutes on each side. You may have to do this in 2 steps depending on the size of your Dutch oven.

Place the beef aside to rest. Return Dutch oven to the stovetop and bring to medium heat; add garlic, onions, carrots and celery, cook until they begin to caramelize. Stir in tomato paste then deglaze the pan with the coffee, beef broth and molasses being sure to scrape up any brown bits on the bottom. Allow to reduce by half. Add the herbs and the beef, cover and bring to a simmer then move to the oven for 2 ½ to 3 hours or until nice and tender.

Turn the beef a few times during the cooking process. Once cooked remove the beef and set aside to rest. Strain the liquid and place in a pot, skim off any fat and bring to a boil. Allow to reduce until the sauce coats the back of a spoon, return the short ribs to the sauce to keep warm until ready to serve. Serve with a rustic mash and vegetables.