Coffee Scented Short Ribs #JubileeCookbook

I received a cookbook for review in return for this article.  I received no monetary compensation.  All thoughts, opinions and writings are strictly my own.  

Beef short ribs rubbed with coffee, cocoa and spices then braised to a tender, fall of the bone goodness.  Served over mashed potatoes and drowned in the au jus.  So delicious.

This recipe comes from Jubilee; Recipes From Two Centuries of African American Cooking by Toni Tipton-Martin.

Are you familiar with Toni Tipton-Martin?  She blogs over at The Jemima Code and is author of  the cookbook of the same name.

I was not familiar with her at all until my friend Cam of Culinary Adventures by Camilla invited a few of us to join her in exploring Tipton-Martins latest cookbook that is being released for sale today.

This cookbook is beautifully illustrated and the recipes are concise and easy to follow.  When it arrived I couldn't wait to sit down with it.  It reads like a novel, giving the background story as to how Tipton-Martin came to write this book.

Tipton-Martin's background is as a nutrition journalist.  She was raised in a very affluent LA neighborhood with neighbors such as Berry Gordy, Tina Turner and Ray Charles.  Her mother served up an eclectic menu of vegetarian and Latin inspired recipes on their "urban" farm in this neighborhood that came to be known as "Black Beverly Hills".

Tipton-Martin began amassing cookbooks written by African American authors in antique and secondhand shops.  She has over 400 of them and derived inspiration for both of her cookbooks from these obscure, hard to find writings that date back to the 1800"s.

Tipton-Martin has interspersed this cookbook with some of the original recipes that she found in herstudies.  The section of the book from which I took the recipe I'm sharing today is called "Comfort in Dining" and contains her recipes for Beef with Onions and Wine ( a take on Beef Bourgignon) and these Coffee Scented Short Ribs also Braised in Wine.  These items were inspired by a recipe she shares from Recipes and Domestic Service: The Mahammitt School of Cookery by Mrs. T. P. (Sarah Helen) Mahammitt, published in 1939 for Pot Roast with Rum.

These ribs turned out wonderful.  I was a little concerned by their deep, dark color but the flavor was amazing.  I can't wait to try more recipes from this book.

You can locate Tipton-Martin and her publisher, Clarkson Potter on these social media platforms.  

Toni Tipton Martin 

Website: https://tonitiptonmartin.com/ 

Twitter: https://twitter.com/thejemimacode

Blog Website: http://thejemimacode.com/

Facebook: https://www.facebook.com/The-Jemima-Code-301789732587/ 

Publisher, Clarkson Potter Instagram can be found at: https://www.instagram.com/clarksonpotter/

I will also be linking this review up over at Foodies Read.  Stop by and see what others are reading and cooking this month.

#shortribs, #coffee, #cocoa, #braised,

Entrees, Beef, Braising

African American

Yield: 4 servings

Author: Wendy Klik

Coffee Scented Short Ribs

Beef short ribs rubbed with coffee, cocoa and spices then braised to a tender, fall of the bone goodness. Served over mashed potatoes and drowned in the au jus. So delicious.

ingredients:

• 1 T. brown sugar
• 1 T. cocoa powder
• 1 T. ground coffee
• 1/2 t. chili powder
• 1/2 t. allspice
• 1/2 t. cinnamon
• salt and pepper to taste
• 4 lbs. bone in short ribs
• 1/4 c. canola oil
• 1 onion, cut into chunks
• 2 carrots, scraped and halved
• 2 stalks celery, halved
• 5 cloves garlic, minced
• 2 t. dried thyme
• 3 c. red wine
• 3 c. beef stock
• 2 bay leaves
• 1 1/2 c. molasses, divided

instructions:

How to cook Coffee Scented Short Ribs

1. In a small bowl combine the brown sugar, cocoa powder, coffee, chili powder, allspice, cinnamon, salt and pepper.  Rub and press this mixture all over the short ribs.  Let sit for at least 1 hour at room temperature or overnight in the refrigerator.
2. Place the onion, carrots and celery in a food processor and pulse until coarsely chopped.  Set aside.
3. Heat the oil in a dutch oven over med high heat.  When hot add the ribs and brown on all sides, about 5 minutes per side.  Remove to a plate and set aside.
4. Add the coarsely chopped vegetables to the pan along with the garlic,  and cook stirring up any browned bits stuck to the bottom of the pan for about 8 minutes, until onions are translucent.  Stir in the thyme.
5. Add the wine and bring to a boil over high heat.  Reduce heat to a simmer and let cook for about 5 minutes before adding the beef stock, bay leaves and 1 cup of the molasses.  Return the short ribs to the pot along with any juices accumulated on the plate.  Return the pot to a boil over high heat, reduce heat to a simmer and cook, partially covered for an hour.
6. Remove the ribs to a plate and strain the braising liquid through a fine sieve colander. Discard the solids and refrigerate the liquid until the fat rises to the top.  Skim off and discard the fat.  Return the liquid to the dutch oven along with the remaining molasses and ribs.  Bring up to a simmer and cook for another 30-60 minutes until the ribs are fork tender.
7. Serve over Mashed Potatoes, if desired, with a generous pour of the braising liquid.

NOTES:

Adapted from Jubilee; Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin

Calories
2092.00

Fat (grams)
116.81

Sat. Fat (grams)
46.69

Carbs (grams)
112.03

Fiber (grams)
2.26

Net carbs
109.77

Sugar (grams)
101.60

Protein (grams)
120.53

Sodium (milligrams)
844.44

Cholesterol (grams)
453.59

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