Braised Short Ribs in Coffee Brine

Prepare the brine by dissolving sugar, salt and coffee in the water. Add the seasonings. Place ribs in large zip lock bag and add the room temperature brine. Seal the bag and put it into a large pat to prevent leaks. Refrigerate for at least 8 hours and up to 24 hours.

Remove ribs from brine and dry thoroughly. Discard brine. Season ribs lightly with pepper.

Heat the oil in a Dutch oven and brown ribs on all sides over medium-high heat. Do this in batches if necessary so that the ribs are not crowded. Remove ribs from pot when they have browned and add the vegetables (onion, carrot, celery and garlic) into the remaining fat.

Sauté vegetables on medium heat until soft, about 10 minutes. De-glaze pot by pouring in the brandy and scraping up the browned bits from the bottom of the pan. Return ribs and any juices to the pot and add broth, wine, and tomato paste. Check seasoning and add salt and pepper as needed. Do not over salt, as the ribs will have absorbed some salt from the brine.

Turn burner to low and braise, with the pot covered, for 3 ½ to 4 hours until very tender. Alternately, the covered pot may be placed into a 300 F oven for the same amount of time.

Remove ribs from sauce, place on a plate and cover with foil. Skim fat from sauce and simmer it to reduce for 15 minutes. If you choose you may strain sauce for a smooth gravy and add a cornstarch slurry for a thicker consistency.

Serves 2 with leftovers.