Vietnamese Coffee Braised Short Ribs

Name: Vietnamese Coffee Braised Short Ribs
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 4 servings
Ingredients: 3 lbs beef short ribs; 2 cups strong Vietnamese coffee; 3 tablespoons fish sauce; 3 tablespoons brown sugar; 1 large yellow onion; 6 cloves garlic; 2 inches fresh ginger; 2 stalks lemongrass stalks; 3 pods star anise; 1 stick cinnamon stick; 2 cups beef broth; 2 tablespoons coconut oil; 1.5 cups jasmine rice; 1 can coconut milk; 1 cup daikon radish; 1 large carrot; 0.5 cup rice vinegar; 0.5 cup water; 2 tablespoons sugar; 1 teaspoon salt; 0.5 cup fresh cilantro; 2 limes lime

Rich short ribs slow-braised in Vietnamese coffee, fish sauce, and aromatics, served over coconut rice with quick pickled vegetables.

PREP

180

COOK

225

MIN

Serves 4mediumVietnamese

Gluten-Free

Ingredients

meat

3 lbsbeef short ribs— cut into 2-inch pieces

pantry

2 cupsstrong Vietnamese coffee— brewed and cooled
3 tablespoonsfish sauce
3 tablespoonsbrown sugar
3 podsstar anise
1 stickcinnamon stick
2 cupsbeef broth
2 tablespoonscoconut oil
1.5 cupsjasmine rice
1 cancoconut milk— 14 oz full-fat
0.5 cuprice vinegar
0.5 cupwater
2 tablespoonssugar
1 teaspoonsalt

produce

1 largeyellow onion— sliced
6 clovesgarlic— minced
2 inchesfresh ginger— sliced
2 stalkslemongrass stalks— bruised
1 cupdaikon radish— julienned
1 largecarrot— julienned
0.5 cupfresh cilantro(optional)— for garnish
2 limeslime— cut into wedges

Instructions

1
Pat short ribs dry and season generously with salt and pepper. Heat coconut oil in a large Dutch oven over medium-high heat.
2
Sear short ribs on all sides until deeply browned, about 8-10 minutes total. Remove and set aside.
3
In the same pot, sauté onions until softened, about 5 minutes. Add garlic and ginger, cook 1 minute more.
4
Add Vietnamese coffee, fish sauce, brown sugar, star anise, cinnamon stick, and lemongrass. Stir to combine.
5
Return short ribs to pot and add beef broth. Liquid should almost cover the meat. Bring to a boil.
6
Reduce heat to low, cover, and simmer for 2.5-3 hours until meat is fork-tender and falling off the bone.
7
Meanwhile, make pickled vegetables: combine rice vinegar, water, sugar, and 1 tsp salt in a bowl. Add julienned daikon and carrot, let sit 30 minutes.
8
For coconut rice: rinse jasmine rice until water runs clear. Combine rice, coconut milk, and 1 cup water in a pot. Bring to boil, reduce heat, cover and simmer 18 minutes.
9
Remove short ribs from braising liquid. Strain liquid and return to pot. Simmer uncovered 15-20 minutes to reduce by half.
10
Return ribs to reduced sauce to reheat. Taste and adjust seasoning with fish sauce and brown sugar.
11
Serve short ribs over coconut rice, topped with pickled vegetables, fresh cilantro, and lime wedges.

coffee-braisedslow-cookedVietnamesecomfort-food