Coffee-Braised Short Ribs

• 6 oz. coarsely ground coffee
• 2 750 ml spring water
• 3 lbs. boneless beef short ribs or chuck tail flap
• 2 cups cold-brewed coffee
• 2 cups cabarnet sauvignon
• 2 cups veal stock (demi glace)
• 8 shallots, peeled and halved
• 1 carrot, peeled and quartered
• 4 garlic cloves, crushed
• 1 tbsp white miso paste
• 1 fresh bay leaf
• 4 sprigs fresh thyme
• 2 oz. olive oil
• 1 cup coarsely ground cornmeal
• 1 cup milk
• 1 cup water
• 1 tbsp. unsalted butter
• 2 sprigs fresh thyme, de-stemmed
• 2 cups brussels sprouts, pulled into leaves
• 1 oz. olive oil

1. Combine the coffee and water and let infuse for 12 hours.
2. Strain through cheesecloth or a coffee filter.
3. Discard the solids.
4. Reserve for the short rib marinade.
5. You will have extra coffee, so drink up!

ground coffee, water, boneless beef short ribs, coldbrewed coffee, cabarnet sauvignon, veal stock, shallots, carrot, garlic, white miso, bay leaf, thyme, olive oil, cornmeal, milk, water, unsalted butter, thyme, brussels sprouts, olive oil

Taken from www.foodrepublic.com/recipes/coffee-braised-short-ribs-recipe/ (may not work)