Rojo Hott and Coffee Beef Short Ribs


5lbs Beef Short ribs (split cut)

8 oz. Cold Brew(available at most grocery stores)

2 oz. Chipotle chilies in adobo

5 oz. Yellow onions (small chop)

4 oz. Carrot (small chop)

4 oz. Garlic Cloves (chopped)

3 each Star Anise

8 oz. Red wine

8 oz. Hot water

4 oz. NW Elixirs Rojo Hott 


Cut ribs into individual ribs. Season well with salt and pepper, sear in a large sauté pan until dark brown on all sides.  Place into Crock Pot. In same pan you seared the ribs, sauté all vegetables, until slightly caramelized. Pour over top of short ribs in Crock Pot. Add liquid ingredients (wine, water, espresso, hott sauce) to same sauté pan bring to boil and season with salt and pepper to desired taste. Add to short ribs.  Cover with the top and cook for 4 hours in Crock Pot. Remove ribs from liquid, strain liquid and reserve for later. Once liquid is cooled skim fat from top and place into small sauce pot. Bring to a boil, reduce to simmer and allow to reduce until thick about 10 minutes.  To serve place short ribs into bowl and top with liquid. I like to serve these with mashed sweet potatoes or braised brussle sprouts.