These beef short ribs don’t mess around. Rubbed down with Java-Que—our bold coffee-infused BBQ blend—and boosted with a hit of umami-rich mushroom powder, they’re smoky, earthy, and absolutely loaded with flavor.
Grilled to perfection and ideal for backyard cookouts or showing off at your next dinner party, these ribs prove that a good rub (and a little mushroom magic) can take your BBQ game to new heights. Pro tip: don’t skip the napkins.
Ingredients:
4-6 ea. bone-in beef short rib
1/2 can. Tomato paste
2 Tbl. Dried shiitake mushroom
1 Tbl. Java-Que seasoning
1 tsp. Worcestershire sauce
Preparation:
Grind the dried mushrooms and spices together in a coffee grinder until finely powdered.
Spread a thin layer of tomato paste over each short rib, then coat generously with the mushroom-spice mix. Cover and let them marinate overnight—trust us, it’s worth the wait.
The next day, place the ribs on a baking sheet and roast in a 300°F oven for 1½ to 2 hours, until tender. Remove from the oven and let them rest briefly.
Finish on a hot grill, searing both sides until nicely charred. For an extra kick, sprinkle a little more of the spice mix before grilling.
Science Alert: The natural nucleotides in tomato paste and shiitake mushrooms don’t just sound fancy—they work together to amplify savory, umami flavor without actually altering the core taste of the meat. It’s flavor chemistry at its finest.