Espresso Braised Short Ribs


5lbs Beef Short ribs (split cut)
oz. Cold Press Espresso (available at most grocery stores)
oz. Chipotle chilies in adobo
oz. Yellow onions (small chop)
oz. Carrot (small chop)
oz. Celery (small chop)
each Sprigs of fresh Thyme
oz. Garlic Cloves (chopped)
oz. Star Anise
oz. Bay Leaf
oz. Red wine
oz. Hot water
oz. NW Elixirs Hott Sauce #1


Cut ribs into individual ribs. Season well with salt and pepper, sear in a large sauté pan until dark brown on all sides.  Place into roasting pan. In same pan you seared the ribs, sauté all vegetables, until slightly caramelized. Pour over top of short ribs in roasting pan. Add liquid ingredients (wine, water, espresso, hott sauce) to same sauté pan bring to boil and season with salt and pepper to desired taste. Add to short ribs.  Cover with aluminum foil and braise for 4 hours in oven set at 375 degrees. Remove ribs from liquid, strain liquid and reserve for later. Once liquid is cooled skim fat from top and place into small sauce pot. Bring to a boil, reduce to simmer and allow to reduce until thick about 10 minutes.  To serve place short ribs into bowl and top with liquid. I like to serve these with horseradish mash potatoes or braised brussle sprouts.