Grilled Short Ribs with Coffee, Cocoa, and Charred Scallions
Beef short ribs marinated with coffee, cocoa, garlic, and spices, grilled until juicy and finished with charred scallions and a touch of lime. An original recipe with deep, smoky, and balanced flavor.
Ingredients
- 900 g flanken-style beef short ribs (cut in strips finas)
- 60 ml brewed espresso (cold)
- 45 ml olive oil (divided)
- 30 ml soy sauce (for the marinada)
- 12 g garlic (chopped fino)
- 8 g unsweetened cocoa powder (without endulzar)
- 4 g smoked paprika
- 2 g ground cumin
- 8 g brown sugar
- 6 g kosher salt (ajustar to taste)
- 2 g black pepper (freshly ground)
- 120 g scallions (whole, limpias)
- 30 ml lime (juice freshly squeezed)
- 15 ml honey
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. In a medium bowl, whisk together the cooled brewed espresso, 2 tablespoons olive oil, soy sauce, minced garlic, cocoa powder, smoked paprika, ground cumin, brown sugar, kosher salt, and black pepper until the marinade is smooth.
- 2
2. Place the beef short ribs in a dish or zip-top bag, add the marinade, and massage well to coat all the meat. Let stand for 20 minutes in a cool spot. Meanwhile, preheat the grill to medium-high heat, about 450°F / 230°C.
- 3
3. In another bowl, toss the scallions with the remaining 1 tablespoon olive oil, fresh lime juice, and honey until evenly coated.
- 4
4. Remove the short ribs from the marinade and let the excess drip off. Place them on the hot grill and cook for 4 to 5 minutes per side, keeping the grill around 450°F / 230°C, until deeply browned with caramelized edges.
- 5
5. When you flip the ribs, add the scallions to the grill as well. Cook them for 2 to 3 minutes per side at 450°F / 230°C until charred but still tender.
- 6
6. Move the ribs to indirect heat or lower the grill to medium, about 375°F / 190°C, and cook for 6 to 8 minutes more if you want a more tender texture.
- 7
7. Remove the ribs and scallions from the grill. Let the meat rest for 5 minutes before serving. Serve the ribs topped with the charred scallions and any resting juices spooned over the top.
Chef tips
If the ribs are thicker, add 2 to 4 extra minutes over indirect heat. For deeper flavor, you can marinate them for up to 2 hours in the refrigerator and bring the meat out 15 minutes before grilling.
Substitutions
You can substitute the short ribs with thick skirt steak or flank steak, adjusting the cooking time. Lime can be replaced with lemon, and honey with mild molasses or agave syrup.
