Coffee-scented short ribs braised in red wine from Jubilee: Recipes from Two Centuries of African-American Cooking (page 209) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for bacon drippings, and mashed potatoes for cooked grits. Rubbed short-ribs must be refrigerated 1 hour to 1 day.

  • intrepidcook on July 04, 2021

    Used just ¹/2 cup blackstrap molasses. Added 1 tsp salt. Did not strain the braising juice. Set aside to use for another purpose later (soup? beans? etc). Served the ribs with Baker's Wife Potatoes from Jacques Pépin "Poulets & Legumes".

  • Ohrenschall on May 03, 2021

    Very good but takes time

  • Etrnalhope on February 21, 2021

    Even as someone who likes molasses, the molasses was a bit much for me. So, I didn't love the dish with grits, as suggested in the cookbook. However, the leftover short ribs made EXCELLENT tacos--flour tortillas, beans simmered with the leftover short-rib meat and a little sauce, simple cabbage slaw (with Penzeys Pico Fruta spice mix), peach-tomato salsa, and grated cheese. SO. GOOD.

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