Braised using Java House Cold Brew liquid pods, these Coffee Braised Short Ribs can be made any time! The braising liquid is reduced into a fancy red-eye style gravy. This post is sponsored by Java House Cold Brew but all opinions are my own.
I am addicted to short ribs. And I think I have finally found the best place to buy them. They’re not the best at y local grocery store. However, if I hit the international grocery store across the street I can find some delicious short ribs.
This is something I wish I knew about earlier. I’ve tried several times to make good short ribs. Not that they haven’t come out tasting delicious, but they weren’t those thick and meaty ones you see on Pinterest.
THESE ribs are those ribs.
I was like a kid in a candy store. There were several different thicknesses available. I had a hard time picking one package. Two or three could have easily wound up in my basket, but they didn’t. I grabbed one. And as a splurge I grabbed a package of pork picnic chunks.
Yes. I said chunks. As in I didn’t have to buy a whole pork shoulder. I can’t wait to toss those bad boys in the pressure cooker and see they turn out. I’m thinking some kind of Cuban pork? We’ll just have to see.
I wanted to find the perfect short ribs to braise using these delicious Java House Cold Brew liquid pods. They reached out to me to try their liquid pods. Of course I said yes. We’re coffee drinkers! And I am not shy about drinking cold coffee either.
My drink of choice was an American no water.
For those that don’t know that’s basically espresso over ice. Most of the people who order that are okay with the water to fill the glass. I didn’t want the water because I filled the rest of the glass with some fat free milk and a stevia packet.
My initial thought was some sort of tiramisu, but I have a couple of those on my blog already. I thought I’d try something different this time. Then I considered a cocktail. You can easily whip up a cocktail with these liquid pods. And I probably will come up with some sort of cocktail later.
Then I hit Pinterest to see what recipes inspired me. Barbecue sauce? Nah. Marinade? Maybe. Then it hit me! I could braise the beef then use the juice to make a fancy red-eye style gravy.
Okay. Red-eye gravy is a completely Southern dish. The way I see it, they took the country ham which was basically a salted pork and fried it up. Then they added leftover coffee to the pan to make a gravy. Both of these ingredients were pretty cheap back in the day. You could dip your stale bread or biscuits in them and give them a new life for your meail. Talk about cheap eats!
Nana used to make red-eye gravy.
I have marinated in coffee and used grounds as a rub. I haven’t tried making barbecue sauce with coffee, but that was a thought, too. But the simple flavors of the rick beef combined with this light Ethiopian blended liquid coffee pod sounded delicious. And you know what?
It was sooooooooo gooooooooood!
I have to admit that the first time I tried cooking short ribs in the pressure cooker was a total fail. They didn’t cook long enough. I didn’t let the pressure release naturally. The ribs tasted good, but they were rather tough to eat. Short ribs really do need to cook at least 60 minutes in high pressure.
All that time, the meat is being infused with rich and delicious Java House Cold Brew coffee. I chose the lighter Ethiopian blend, but you can use the Colombian or even the Sumatran. The Sumatran blend is my favorite. Of course, I’m a rich and dark coffee drinker.
While I was waiting I poured a pod over some ice, added some milk and a stevia packet and then topped with water. It was delicious iced coffee to sip on while I waited for the ribs to finish cooking. I thought about making another tiramisu while I waited, too. And I pondered what type of cocktail you would whip up with these easy to use liquid pods.
Oh yeah, and they’re easy to use in your single serve brewer. Which is great! I can’t wait to pop these into my Keurig and have a delicious coffee any time of day. I long for rich delicious coffee sometimes.
You see, the hubs likes the light, flavored coffees. While I don’t mind the light, flavored coffees I long for a rich and delicious coffee. The best cup of coffee I have EVER had in my life was the Sofitel on Bogota, Colombia. I hear ya! “But Christie, you said Sumatra was your favorite blend!” It is. But that cup of Colombian coffee in Colombia was stunning.
It is now what I judge all over cups on.
And you know what? These liquid coffee pods have changed my mind! I enjoyed every sip of my iced coffee while I was impatiently waiting for those ribs to finish cooking. I can’t wait to try the Colombian coffee next and then the Sumatra blend.
You can use these pods in any coffee maker that accepts K Cups. Pretend that I’ve put that little registered trademark symbol there. Because K Cups is registered to Keurig and I wouldn’t want them to be upset with me. Because I LOVE our Keurig we got OH so many years ago.
These pods can hang out at work! Any time you need a coffee pick me up you can drink them hot or cold. Keep some of the creamers in your desk drawer and make your own expensive coffee for the afternoon.
And these ribs can hang out in your kitchen as long as they last. The coffee adds a rich flavor to the meat. No, they don’t taste like coffee, but they’re are definitely more rich and more delicious. And then there’s the fancy red-eye gravy I made with the remaining juices. THAT tastes like rich beefy coffee goodness. Reminds me of Nana’s red-eye gravy only better.
You cannot look at that bowl of yum without drooling. I know you’re drooling. I’m drooling!! The tender beef, the creamy masa polenta, and the rich red-eye gravy all party in your mouth. You will wish you HAD picked up a second pack of those thick ribs to have leftovers. Because you’re not going to have any leftovers if you don’t.
You see what I mean? That coffee rich gravy just brings it all together. It wraps it’s red-eye goodness around everything in the bowl making sure you get some in every bite. My only regret is not having more of it!
Thankfully, with these Java House Cold Brew liquid pods, I can make this recipe any time I want. And trust me when I say I will make this one repeatedly. It’s THAT good.
It’s all because of these Java House Cold Brew liquid pods. So, head over to their website to see all their delicious coffee products. Check out their Facebook and Instagram feeds to see new products and delicious serving suggestions. You can get more inspiration from their Pinterest and Twitter, too.
- 2 pounds short ribs
- 3 teaspoons garlic salt, divided
- 1 1/2 teaspoon black pepper, divided
- 3 cups water, divided
- 2 Java House Cold Brew Ethiopian liquid pods
- 1/2 cup masa harina
- 1/2 cup crema (or heavy cream)
- Preheat your pressure cooker until medium-high (I used the Brown function).
- Sprinkle the ribs with 2 teaspoons garlic salt and 1 teaspoon black pepper.
- Drizzle olive oil into the liner and brown the short ribs 3 to 5 minutes a side or until nicely browned. Turn the Brown function off.
- Combine 1/2 cup water with the two Java House Cold Brew Ethiopian pods. Add to the pressure cooker.
- Close the lid on the pressure cooker making sure the valve is closed. Set the pressure cooker to cook on high for 70 minutes. Allow the cooker to release pressure naturally.
- While the ribs are cooking, combine the remaining water with the remaining garlic salt and black pepper in a small sauce pan. Bring to a boil.
- Using a whisk, slowly stir in the masa harina. Reduce the heat to medium and simmer, stirring constantly, until the harina is cooked and no longer crunch. Cover and keep warm until the ribs are ready to serve.
- Pour the juices into a freezer safe container and freeze 5 to 10 minutes or until the fat rises to the top and begins to solidify. Carefully remove the fat.
- Place the strained juices in a skillet and bring to a boil. Simmer until thickened.
- Stir in the crema (or heavy cream) into the polenta. Divide evenly between 4 bowls. Place one rib in each of the 4 bowls and drizzle with the fancy red eye gravy.