Authentic Italian extra virgin olive oil from small-scale sustainably run olive groves.

Short ribs slow cooked in a spicy coffee rub

This recipe is all about taking things slowly. Allow the meat to marinate slowly in its sweet and spicy coffee-charged rub, the longer the better. Slowly roast it in the oven until it is soft and succulent, again the slower the better, just lower the temperature. The only thing that probably won’t be done slowly is scoffing it down – but maybe your will power is stronger than ours. Thanks to Alicia in Texas for this spicy little recipe.

Recipe

  • Serves 4

Ingredients

  • Extra virgin olive oil – 60ml
  • Brown sugar – 100g/3.5oz
  • Chilli powder – 20g/1oz
  • Smoked paprika – 5g/0.2oz
  • Coarse sea salt
  • Ground black pepper
  • Short ribs/Jacobs ladder – 2kg/4.4lbs
  • Carrots – several
  • Onions – several
  • Filter coffee – 500ml/2 cups
Extra virgin olive oil – 60ml Brown sugar – 100g/3.5oz Chilli powder – 20g/1oz Smoked paprika – 5g/0.2oz Coarse sea salt Ground black pepper Short ribs/Jacobs ladder – 2kg/4.4lbs Carrots – several Onions – several Filter coffee – 500ml/2 cups

Method

  1. Create a rub with the extra virgin olive oil, brown sugar, chili powder, smoked paprika, salt and pepper. Rub the ribs all over set aside to marinate for 30 minutes to an hour. Preheat the oven to 300oF/150oC.
  2. Arrange carrots and onions in the bottom of a roasting pan or pot roast dish. Set the ribs on top of the vegetables. Pour the brewed coffee over the ribs, cover and roast for 3 hours, until it’s tender and falling apart.
  3. Pour the pan juices and vegetables into a saucepan. Skim the fat off the top of the juices and discard. Serve the meat on the bone with the juices and vegetables.

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