Grilled Short Ribs with Coffee, Cocoa, and Charred Scallions

Instructions

1. 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

   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

   3. In another bowl, toss the scallions with the remaining 1 tablespoon olive oil, fresh lime juice, and honey until evenly coated.

4. 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

   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

   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

   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.