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Coffee and chilli marinated short ribs with chimol
Serves 4 Starters and mains
Ingredients
- 2.25kg short ribs
- 150g onions, roughly chopped
- 1 good-quality beef stock cube
- 4 garlic cloves, finely grated
- 3 red chillies, deseeded and finely chopped
- 2tbsp sriracha sauce
- 1tbsp Dijon mustard
- 1tbsp white balsamic vinegar
- 1tbsp light soy sauce
- 1tsp sea salt flakes
For the marinade
- 4tbsp ground coffee
- 2tbsp sea salt flakes
- 2tbsp coconut palm sugar
- 2tbsp maple syrup
- 2tbsp sriracha sauce
For the chimol
- 10 radishes, topped, tailed and diced
- 4 tomatoes, cored and diced
- 8cm piece cucumber, halved lengthways, deseeded and diced
- 4tbsp chopped coriander
- 2 red onions, finely diced
- juice 1 lime
- 1/2tsp sea salt flakes
Method
The day (or up to 2 days) before, make the marinade. Put the ground coffee in a cafetière, add 450ml freshly boiled water and brew for 20 minutes. Plunge, then pour the liquid into a wide dish sat in a bowl of cold water to help speed up the cooling process.
Put the short ribs in a flat
oven-proof dish approx. 5cm
deep (or 2 separate ones
if one large one doesn’t fit
in the fridge), so they sit in
a single layer.
When the coffee is cold, pour 125ml into a small jug or bowl, cover and put in the fridge to use for slow cooking. Pour the remaining approx. 300ml into a bowl and whisk in the remaining marinade ingredients. Pour over the ribs, then rub in, cover and leave for 24 hours or up to 2 days in the fridge.
The next day, preheat the oven to 190C/170C F/Gas 5. Put the onions in a mini processor and whizz until finely diced, then transfer to a bowl. Stir in the 125ml reserved brewed coffee. Crumble the beef stock into a measuring jug, add 300ml boiling water and stir to dissolve.
Pour the prepared beef stock into the bowl with the onions and coffee and whisk in the rest of the ingredients.
Drain the short ribs and discard the marinating liquid. Transfer the slow cooking ingredients in the bowl into the dish used for the marinating, pat the ribs dry and mix everything together well.
Cover with foil and cook for 15 minutes. Lower the oven to 170C/150C F/Gas 3 and return to the oven for 2 hours. Remove the foil and check if the ribs are tender. Increase the oven temperature to 190C/170C F/ Gas 5. Baste the ribs well, then cook for a further 15 minutes.
While the ribs are cooking put all the ingredients for the chimol in a bowl together and combine well.
When the ribs are cooked, transfer the cooking liquid to a pan and simmer to reduce. Spoon over the ribs to serve, with the chimol alongside.
This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.
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