# Coffee-Rubbed Smoky Short Ribs

A coffee and smoked paprika rub toasts on the sear, then bone-in ribs cook on LOW in a shallow pour of broth.

 

 

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## Coffee-Rubbed Smoky Short Ribs

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

8

hours 

A coffee and smoked paprika rub toasts on the sear, then bone-in ribs cook on LOW in a shallow pour of broth.

### Ingredients

- 4 lb bone-in short ribs
- 2 tablespoons finely ground coffee
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons oil
- 1 yellow onion, sliced
- 3/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar

### Directions

- Mix the coffee, paprika, sugar, salt, pepper and garlic powder into a rub.
- Press it onto the ribs on every side.
- Sear at medium-high for 1 to 2 minutes per side so the rub toasts without burning.
- Spread the onion in the slow cooker.
- Set the ribs on top, bone-side down.
- Mix the broth, Worcestershire and vinegar and pour it in, well under three-quarters of the way up.
- Cover and cook on LOW toward 8 hours.
- Probe for 195 to 205°F in the thickest part.
- Lift out the ribs and skim the fat from the sauce.
- Taste before adding salt, then serve with the pan juices.

 

### Notes

 

Coffee scorches if the sear runs long. A rub also washes off in too much liquid, so keep the pour shallow.

 

  

## Why coffee works on beef

 

Finely ground coffee adds a roasted, almost cocoa-like bitterness. Together with smoked paprika and brown sugar it forms a dark crust. The ribs taste smoky and deep, not like a cup of coffee.

 

The sugar helps the crust set but also burns fast, so keep the sear short.

 

## Swaps and sides

 

Finely ground espresso works the same way. Coarse grounds feel gritty on the meat. Decaf is fine. Do not use flavored coffee, because vanilla or hazelnut sits oddly on beef.

 

Serve with mashed potatoes, cornbread or a crisp coleslaw. Pickled red onions on top are very good.

 

## Storing and leftovers

 

Keep the ribs in their juices for up to 4 days and reheat covered over low heat. Pulled off the bone, the meat makes great sandwiches or tacos.

 

The mistake is drowning the ribs. Too much liquid washes the rub off, and the crust is gone.

 

## Cutting the richness

 

These ribs are smoky and fatty, so something sharp helps. The cider vinegar in the sauce already does part of the job, and a bright side finishes it. Skim the pan juices well before you spoon them over, or the plate turns greasy.