Anna Barnett’s Braised Short Rib Coffee Tacos with Lime Slaw

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“A tender, slow-roasted short rib served with coriander and lime slaw tacos. Perfect for sharing, this dish is infused with Lavazza Qualita Oro Roast & Ground coffee in both the spice rub and treacle drizzle.

Feeds: 4-6

Preparation Time: 30 minutes

Cooking Time: 6 hours

What You’ll Need:

Short Rib

  • 2kg beef short ribs – on the bone
  • ½ jar Dijon mustard

Coffee & Spice Rub

  • 3 tbsp of Lavazza’s Oro Roast & Ground
  • 1 tbsp allspice berries – ground
  • 1 tbsp smoked paprika
  • ½ tbsp smoked chilli flakes
  • ½ tsp cloves – ground
  • 1 tbsp dried thyme
  • 1 heaped tbsp sea salt flakes
  • 1 tbsp ground black pepper

Glaze

  • 3 tbsp honey
  • 3 tbsp black treacle
  • 100ml black coffee using Lavazza Qualita Oro Roast & Ground
  • 100ml beef stock

Lime Slaw

  • ½ white cabbage – finely shredded
  • zest of 2 limes
  • 2 limes – segments sliced
  • 2 heaped tablespoons of mayonnaise
  • splash of white wine vinegar
  • 1 bunch of coriander – roughly chopped
  • small bunch of mint – roughly chopped
  • ½ green chilli
  • sprinkle of sea salt flakes
  • generous sprinkle of white pepper

Tacos

  • Small tacos, warmed and charred

What To Do:

  • Preheat the oven to 150 degrees Celsius
  • First remove any fatty or sinewy bits from the short ribs
  • Combine all of the coffee and spice rub ingredients
  • Coat the short ribs in mustard then evenly sprinkle and pat over the rub
  • Place shot ribs on baking tray and roast for 4-5hrs ensuring that you baste 3-4 times throughout the cook
  • For the glaze make 100ml of black coffee in a moka pot. Combine all other glaze ingredients and then add the coffee to the mix
  • Following 4-5 hrs of cooking the short ribs, take the short ribs out and pour over the glaze
  • Increase the temperature to 170 degrees Celsius and return to the oven for half an hour or so. Continuously baste throughout this time to ensure the meat is kept as moist as possible
  • Leave in the oven for a final half an hour, allowing the edges to crisp up
  • Remove from the oven, cover and rest for at least 20 minutes
  • For the lime slaw combine the mayonnaise, white wine vinegar, coriander, mint, chilli and seasoning and blitz into a smooth sauce. Check seasoning and adjust if necessary. Finally combine with cabbage.
  • Serve the tacos warm with a generous forkful of shredded beef and a mound of coriander and lime slaw. Sprinkle over any extra coriander.

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