Short ribs with coffee and chiles from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 579) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Watercress salad; Golden winter puree; Shredded Brussels sprouts with bacon and pine nuts; Savory bread pudding; Roasted cauliflower; Larded potatoes à la New York Times

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

  • Breadcrumbs on February 13, 2011

    Part 2: At this point I wasn’t prepared to sacrifice the sauce so I contemplated what I could add to make it edible.I decided upon some Manuka honey which has an earthiness and caramel-like flavour. Adding a little at a time it took approx 2 tbsp to balance the braising liquid. It helped to draw out the flavour of the carrots and, heighten the caramelized flavour of the beef. The chilies added a nice warmth to the dish. For sake of clarity, on their own, the ribs were fabulous. If I were to have opted to serve them without any sauce, we would have given them rave reviews.So, w modifications, the sauce wasn’t just edible, it was lovely. The carrots were a perfect compliment to the beef and when I make this again, I’ll make them chunkier and likely add more.If I were to make this again, I think I’d try a sweet potato mash with a view to serving the ribs and sauce over top.

  • Breadcrumbs on February 13, 2011

    p. 579 - Chapter 11 - Hesser’s description of these earthy, spicy short ribs enticed me to give them a try. The meat was really tasty, fall-off-the-bone tender and, uniquely flavoured. That said, I’d recommend this recipe with some reservations and, modifications. Prep is extremely quick and easy. Ribs are cooked stovetop over low heat or, in a 300 degree oven for 2 -3 hours until the meat is fall off the bone tender. Mine went into the oven. So, why am I recommending this with reservations? Well, I don’t know about you but if I’m braising, one of the things I most look forward too is the braising liquid. After I removed the ribs from the oven - 3 hours in our case I tasted the braising liquid and it was extra-dry. Dry as in peel a banana and press your tongue against the inside of the skin. Continued in second note below:

  • Vand11 on January 09, 2011

    Made this recipe as directed. Good - but not stellar.

  • bloncosky on December 29, 2010

    Made this recipe in pressure cooker and purred the mixture into a nice sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.