Rescue Roast® Off The Leash Coffee-Braised Beef Short Ribs

Rescue Roast® Off The Leash Coffee-Braised Beef Short Ribs

Slow-cooked, deeply savoury and made for a lazy Sunday lunch. These beef short ribs are braised low and slow in beef stock, onions, herbs and Rescue Roast® Off The Leash, creating a rich sauce with serious depth and a beautiful roasted finish.

The coffee does not make the dish taste like coffee. Instead, it adds darkness, complexity and a slight bitterness that works beautifully with the richness of the beef.

Serves

Approximately 4–6 people.

Ingredients

For the Beef Short Ribs

  • 1.5 kg beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 large onions, sliced
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 4 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 500 ml beef stock
  • 120 ml freshly brewed Rescue Roast® Off The Leash coffee
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves

For Finishing the Sauce

  • 1 tablespoon butter
  • Salt and black pepper, to taste

Method

  1. Preheat the oven to 160°C.
  2. Pat the short ribs dry with paper towel and season well with salt and black pepper.
  3. Heat the olive oil in a large ovenproof pot or casserole dish over medium-high heat.
  4. Brown the short ribs in batches until deeply coloured on all sides.
  5. Remove the browned ribs and set aside.
  6. Reduce the heat slightly and add the onions, carrots and celery.
  7. Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften and colour.
  8. Add the crushed garlic and cook for another minute.
  9. Stir in the tomato paste and cook for approximately 1 minute.
  10. Add the beef stock and freshly brewed Rescue Roast® Off The Leash coffee.
  11. Stir in the Worcestershire sauce, brown sugar, smoked paprika, thyme and rosemary.
  12. Add the bay leaves.
  13. Return the short ribs to the pot, making sure they are partially submerged in the liquid.
  14. Bring the liquid to a gentle simmer.
  15. Cover the pot with a lid and transfer it to the oven.
  16. Braise for approximately 3–3½ hours, or until the beef is extremely tender and begins to pull away from the bone.

Finish the Sauce

  1. Carefully remove the short ribs from the cooking liquid and keep them warm.
  2. Remove and discard the bay leaves.
  3. If there is excessive fat on the surface of the sauce, skim some of it off.
  4. Place the pot over medium heat and simmer the sauce uncovered for approximately 10–15 minutes, or until it has reduced and thickened.
  5. For a smoother sauce, blend the vegetables into the cooking liquid using a stick blender.
  6. Stir in the butter for extra richness and shine.
  7. Taste and adjust the seasoning with salt and black pepper.
  8. Return the short ribs to the sauce and spoon it generously over the meat.

Why Off The Leash Works So Well

Beef short ribs are extremely rich, which makes them perfect for pairing with the bold character of Rescue Roast® Off The Leash.

The strong coffee introduces roasted, slightly bitter notes that help balance the natural richness of the beef while adding complexity to the sauce.

Its dark chocolate and roasted nut character also works naturally alongside the deeply browned meat, tomato paste, Worcestershire sauce and slow-cooked onions.

After several hours of braising, the coffee becomes part of the background flavour rather than standing out on its own — leaving behind a sauce that simply tastes deeper, richer and more interesting.

Turn It Into Sunday Lunch

Serve the short ribs with plenty of the rich Off The Leash sauce alongside:

  • Creamy mashed potatoes
  • Roast potatoes
  • Buttered green beans
  • Roasted carrots
  • Butternut
  • Cauliflower cheese
  • Steamed vegetables
  • Or soft polenta

Rescue Roast® Tip

This dish is even better the following day. Allow the cooked short ribs to cool in their sauce, refrigerate overnight and gently reheat them the next day.

The flavours become even deeper, and any excess fat is much easier to remove once chilled.

Slow Sunday cooking, fall-apart beef and just enough Off The Leash to make the gravy unforgettable. ☕🥩🐾

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