Coffee-braised short ribs with black beans

Name: Coffee-braised short ribs with black beans
Prep time: 10 min
Total time: 3 h 10 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 2 packs British beef short ribs (about 1kg in total); 1 large onion, finely chopped; 3 clove/s garlic, finely chopped; 300 ml medium strength black coffee; 300 ml beef stock; 95 g jar Cooks’ Ingredients Ancho Chilli Paste; 100 g pitted dates, roughly chopped; 2 star anise; 420 g cans Essential Black Beans In Water, drained and rinsed; Few sprigs coriander leaves, to serve; Lime wedges, to serve; Tortilla chips, to serve

These meltingly-tender beef ribs take a while to cook slowly, but require surprisingly little hands-on time. A squeeze of fresh lime brightens the deep flavours while tortilla chips offer an enjoyable, contrasting crunch.

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Serves4
CourseMain meal
Prepare10 mins
Cook3 hrs
Total time3 hrs 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp sunflower oil
2 packs British beef short ribs (about 1kg in total)
1 large onion, finely chopped
3 clove/s garlic, finely chopped
300ml medium strength black coffee
300ml beef stock
½ x 95g jar Cooks’ Ingredients Ancho Chilli Paste
100g pitted dates, roughly chopped
2 star anise
2 x 420g cans Essential Black Beans In Water, drained and rinsed
Few sprigs coriander leaves, to serve
Lime wedges, to serve
Tortilla chips, to serve

Heat the oil in a flameproof casserole dish or heavy-based saucepan. Season the ribs and cook in the hot pan for 5 minutes or so, until well browned. Transfer to a plate.
Add the onion and garlic to the pan and cook gently for 10 minutes until golden brown. Stir in the coffee, stock, chilli paste, dates, star anise and seasoning. Bring to a simmer, return the ribs to the pan, then cover and cook gently for 2 hours.
Skim the fat from the surface (this can be kept for roasting potatoes or frying onions another day), then stir in the beans. Cover and cook for 30-45 minutes more, or until the beef is tender.
Check the seasoning, then divide the ribs and beans between shallow bowls and scatter with coriander. Serve with lime wedges and tortilla chips on the side.

Cook’s tip

Any leftover beans are fantastic in a baked potato. Or to make this recipe go further, shred the meat from the ribs and stir into the beans then serve on a bed of long grain rice.

Typical values per serving (without tortilla chips) when made using specific products in recipe