Café Marinato Costola di Vitello di Sardegna

(coffee marinated veal ribs of Sardinia)

Serves 4

1 3/4 lbs. veal short ribs - bone in

2 Tbs. coffee beans

1 tsp. fresh rosemary

1tsp. fresh thyme

1tsp. fresh marjoram

½ tsp. coriander seeds

1 clove garlic - peeled

2 tsp. Sea salt

2 ½ Tbs. Extra Virgin Olive Oil

Coffee Sauce

2 oz. espresso coffee

3/4 tsp. sugar

2 ½ Tbs. red wine vinegar

10 oz. veal stock

Place coffee beans, herbs, spices and garlic in a pestle and mortar together to create a paste. Rub paste evenly over ribs, cover and marinate in refrigerator 24 hours.

Preheat oven to 225 F.

Brush excess marinade off ribs and put into deep baking dish. Coat evenly with olive oil. Cover and bake slowly for 6 hours or until tender and well browned.

During last 30 minutes of cooking, prepare the sauce. 

Add sugar to a small pan and allow to caramelize over medium heat. This only take a minute or two. Stir in vinegar and continue cooking until mixture is reduced. Stir in espresso, followed by veal stock. Mix well. Reduce heat and cook on low for 5 minutes for slight reduction. Remove from heat and keep warm till ready to serve. 

Drain any remaining oil from ribs and serve over creamy whipped potatoes. Drizzle coffee sauce evenly over each serving of ribs. 

Mangia Bene

Diane De Filipi lives in the Napa Valley and leads cooking tours to Italy and Burgundy, France. Visit letsgocookitalian.com or ila-chateau.com/cook-italian for more information.