Updated: Nov 28, 2020
This is by far my favourite short rib I have made. I have always been a fan of short rib, when done right it is delicious. This has amazing flavours of star anise and a slight coffee taste.
1 Tbsp canola oil
2 kg short rib boneless (6 pieces)
1 white onion, large diced
2 carrots, large diced
2 garlic cloves, peeled
1/3 cup white wine
1 Tbsp balsamic vinegar
2 cups coffee (I used decaf instant)
2-3 cups chicken stock *see notes
2 sprigs thyme
1 sprig fresh rosemary
1 tsp fennel seeds
5 star anise
4 bay leaves
Choice of vegetables
Season short ribs generously with salt and pepper. Heat pot big enough to cook all short ribs with oil on high heat. Add seasoned short rib to pot carefully, sear each side until coloured. If the base of your pot isn't big enough for all short ribs sear in batches. Sear each side until nice colour is achieved. Remove meat from pan and set aside. Drain off excess oil and lower heat. Add onion, carrot and garlic and sauté for 2 minutes. Carefully add wine and deglaze pan. Add in remaining ingredients and add short ribs back to the pot. Bring to a low boil. Cook on low heat for 4 hours.
Short ribs should almost be falling apart by the end of the 4 hours. Carefully remove short ribs from pot. Strain liquids into a new pot. Bring liquids to a boil and reduce sauce until slightly thicker. About 5 minutes.
Serve with vegetables and potatoes. I served mine with roasted carrots and asparagus with some smashed nugget potatoes. For the potatoes boil in seasoned water until fork tender. Strain and smash potatoes with a fork. Add about 2 tbsp of short rib sauce and mix in. Optional: Garnish with sliced green onions!
You want just enough stock to ensure all the short rib is covered. You may not need the full amount.
This made quite a bit of short rib, but this is great for freezing for a future meal. Especially since it takes so long to cook it is nice to make a good amount of it. Simply place in container with sauce and freeze.