Coffee-Braised Short Ribs with Artichoke Purée

Coffee-Braised Short Ribs with Artichoke Purée
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What Started it all:
Short ribs, Artichoke, coffee, food processor

This hearty dish features coffee-braised short ribs paired with a creamy artichoke purée. It's a flavorful and comforting meal that's sure to impress!


  • 2 lbs short ribs
  • 1 cup brewed coffee
  • 1 cup beef broth
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) artichoke hearts, drained
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. **Prepare the Short Ribs:** - Season the short ribs generously with salt and pepper. - Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil. - Sear the short ribs on all sides until they are nicely browned. This should take about 4-5 minutes per side. Remove the ribs and set aside.
  2. **Sauté the Aromatics:** - In the same pot, add the chopped onion and minced garlic. - Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
  3. **Braise the Ribs:** - Pour in the brewed coffee and beef broth, scraping up any browned bits from the bottom of the pot. - Return the short ribs to the pot, making sure they are submerged in the liquid. - Bring to a simmer, then reduce the heat to low, cover, and let it braise for 2.5 to 3 hours, or until the ribs are tender and falling off the bone.
  4. **Prepare the Artichoke Purée:** - While the ribs are braising, add the drained artichoke hearts to a food processor. - Blend until smooth, then add the heavy cream and blend again until fully incorporated. - Season with salt and pepper to taste.
  5. **Finish and Serve:** - Once the short ribs are done, remove them from the pot and let them rest for a few minutes. - Serve the short ribs over a generous spoonful of artichoke purée. - Garnish with freshly chopped parsley.

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