Ingredients
4 pounds bone-in beef short ribs1-1/2 teaspoons salt, divided1 teaspoon ground coriander1/2 teaspoon pepper2 tablespoons olive oil1-1/2 pounds small red potatoes, cut in half1 medium onion, chopped1 cup reduced-sodium beef broth1 whole garlic bulb, cloves separated, peeled and slightly crushed4 cups strong brewed coffee2 teaspoons red wine vinegar3 tablespoons butter
Preparation
Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion.
Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender.
Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes.
