I was having company over for dinner last night before heading out to see Argo (very good) and wanted to try something new, so I started flipping through my "to try" recipes and stopped when I saw the Kahlua Short Ribs by Fer's Bite. I love Kahlua, especially when combined with DiSaronno Amaretto, but I had never used it in a savory dish. I did make sure to go to one of my favored butchers this time, unlike the recent disappointment with the ribs I bought for Beef Short Ribs with Barley and Kale.
At some point in the process, I found the aroma to be slightly offensive, but when my company arrived, I was assured that was just me and that it smelled great. Maybe it's because Kahlua is a coffee-flavored liqueur, and I only drink Dunkin Donuts coffee. ;)
The flavor was even better than I had anticipated. As a matter of fact, leftovers were taken home, and as I was uploading my pictures, I was eating my own leftovers and contemplating going back in the kitchen to lick the pot! I think they're even better today, so next time I make them, I might do it ahead of time to let the flavors really develop. I'm seriously upset with myself now for portioning out the leftovers and disposing of the remaining sauce. :(
I had to change it up a little to make it "my own," but if you would like to see the original recipe and photos, follow this link.
2 lb boneless beef short ribs
1 c Kahlua
1/2 c beef broth
1 T vanilla
1 T whole peppercorns
1 T granulated pasilla chile peppers
3 cloves garlic, minced
1 lg onion, sliced
Preheat the oven to 350° and arrange the ribs in a baking pan large enough to give them a little elbow room.
Season the ribs all over with salt and pepper, then sprinkle with the chile peppers. Pasilla peppers are a mild chile, included here more for flavor than for heat. They have a nice almost smoky/fruity flavor.
Add the garlic and peppercorns, then top with the onion slices.
Stir together the Kahlua, vanilla, and beef broth, gently pouring over the top to coat the onions.
Cover the pan with foil and bake for one hour, then flip the ribs, swishing them around in the liquid to get them nicely coated. Continue baking, covered, for another hour.
Flip the ribs again, removing the foil and kicking the heat up to 400°. Allow to cook for another 30" to allow the sauce to reduce and the ribs to caramelize.
For a side, I just cooked some brown rice in beef broth, adding some frozen corn and peas, along with a diced carrot toward the end of the cooking process, then seasoning with a little Frank's Red Hot Sweet Chili Sauce.
Thanks to Fer's Bite for the great recipe idea and to Marx Foods for my seemingly never ending supply of chile pepper samples from participating in various challenges, etc.