2 lbs beef short ribs
4 Tbl Coffee BBQ Rub
2 tsp salt
1 large onion, roughly chopped
1 cup strong black coffee
1 cup beef stock
Fig Balsamic

Short ribs are perfect for the slow cooker. The low and slow cooking renders the meat beautifully tender. Our Coffee BBQ Rub and Fig Balsamic do the heavy lifting here. Coffee BBQ Rub is perfectly spiced with just the right amount of umami while the Fig Balsamic delivers a tangy-sweet finish. Serve these beauties with mashed potatoes or polenta.


1.The night before serving, rub short ribs with Coffee BBQ Rub. Place in a ziploc bag in the refrigerator to marinate overnight.
2.In the morning place onion, coffee, beef stock and 1/4 cup Fig Balsamic in the bottom of a slow cooker. Cover and cook on low for 8 hours or until ribs are easily pull from the bone.
3.Remove the short ribs from the slow cooker. Skim the cooking liquid of excess fat. If time allows, you can place the slow cooker insert in the freezer for about 20 minutes. The fat will solidify on the top for easy removal.
4.Add 2 Tbl of Fig Balsamic to the cooking liquid and heat. Taste and adjust with salt. Pull meat from bones, discarding any fat and sinew. Serve the shortribs with the sauce over mashed potatoes or polenta.

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