Ingredients
- 1 cup strong brewed coffee, cooled
- ¼ cup apple cider vinegar
- ¼ cup packed light brown sugar
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 jalapeño peppers, minced
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 5 pounds bone-in beef short ribs, cut into 3-inch pieces
- Cooked polenta
- Thyme leaves
Directions
- In a glass 13x9-inch baking dish, combine coffee, vinegar, brown sugar, onion, garlic, jalapeño, bay leaves, paprika, salt, pepper, cayenne pepper and thyme. Add short ribs, turn to coat with marinade.
- Cover with plastic wrap and refrigerate to marinate several hours or overnight.
- Place short rib mixture in slow cooker crock.
- Cover and cook on HIGH for 5 ½ to 6 hours or LOW for 11 to 12 hours.
- Let mixture cool and remove layer of fat.
- Reheat short ribs before serving.
- Serve over polenta and garnish with fresh thyme.
Serves: 6-8
