Perfect Cold Weather Shortrib Recipe

Season roughly 2lbs of Boneless Shortibs liberally with Kosher salt and freshly ground black pepper, and allow them to rest in the refrigerator for an hour or two. 


Heat 3 tablespoons extra virgin olive oil in a 5 qt. dutch oven and sear the ribs well on all sides.  Set aside.  

Pour off the excess oil from the pot and add:

1 750 bottle of dark belgian ale such as Unibroue Trois Pistoles

1 Tbsp fresh ground coffee

1 Tbsp dehydrated chopped onion

1 Tbsp Ancho Chile powder

½ tsp ground cinnamon

1 tsp kosher or sea salt

1 pt beef or dark chicken stock

Bring the above to a simmer and return the ribs to the pan.  Continue to simmer on the stovetop or move to a 300°F oven for 2½ to 3 hours until the shortribs are very tender.


Carefully remove the ribs and reduce the cooking liquid by half.  Serve the ribs and sauce over your favorite side dish.