3 lbs boneless beef short rib

1 tsp kosher salt

1 tsp ground espresso

½ tsp cracked black pepper

Vegetable oil

Combine spices and season short ribs well. Heat a deep, heavy skillet and add a layer of oil. When hot, sear the short ribs, heating only a few at a time without overcrowding the pan. Sear until done well on all sides. Remove to prepared roasting pan (see below) and repeat as needed.

Glaze:

2 red onions

½ cup Dunkin’ Donuts espresso

½ cup your favorite sweet or honey barbeque sauce

1 cup chicken broth

1 can (14 oz) diced tomato

Pre-heat over to 375°.

Peel the red onion and cut into ¼-½ inch thick slabs. Layer into bottom of roasting pan in single layer and place the seared ribs on top. In a separate bowl, combine espresso, barbeque sauce, stock and tomatoes. Pour over ribs. Cover tightly with foil.

Cook for 1 hour 20 minutes to 1 hour 30 minutes.

Remove from oven and allow to cool; remove ribs to separate pan. Remove onions. Place braising liquids in saucepan and reduce by 25 percent. Puree to thicken.

For Sweet Potatoes:

4-6 sweet potatoes

1 T olive oil

1 T butter

1 tsp minced garlic

1 tsp dark brown sugar

¼ tsp thyme

¼ tsp cayenne pepper (more if desired)

Kosher salt and cracked pepper

While the ribs are cooking, par-bake the sweet potatoes whole until just barely tender when pierced with a knife. Remove from oven and cool.

To serve:

Reheat sauce. Reheat ribs and onions by either grilling or roasting in hot oven. Quarter sweet potatoes lengthwise into spears or wedges. Melt butter and mix in oil and spices; brush onto sweet potato wedges and reheat in the same hot oven as ribs.

Serves 4-6 as entrée