| Level: | Advanced |
| Total: | 11 hr 50 min |
| Active: | 50 min |
| Yield: | 1 serving |
| Level: | Advanced |
| Total: | 11 hr 50 min |
| Active: | 50 min |
| Yield: | 1 serving |
Ingredients
- 2 tablespoons instant espresso powder
- 2 tablespoons Aleppo pepper
- 2 tablespoons dark brown sugar
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons mustard powder
- 4/5 teaspoon chili powder
- 4/5 teaspoon ground ginger
- One 6-ounce boneless short rib
- Kosher salt and freshly ground black pepper
- Grapeseed oil
- 1 ounce mirepoix (diced celery, carrot and onion)
- 2 ounces red wine
- 8 ounces beef stock
- 2 florets cauliflower, sliced thin or florets
- Grapeseed oil
- 2 cloves garlic, thinly sliced
- 2 shallots, sliced thin
- 2 1/2 ounces heavy cream
- 2 ounces blue cheese crumbles
- 1 tablespoon thinly sliced green onion, for garnish
Instructions
- For the coffee rub: Combine the espresso powder, Aleppo pepper, brown sugar, smoked paprika, mustard powder, chile powder and ground ginger. Mix to blend.
- For the short rib: Sprinkle the short rib with salt and pepper, and then coat with 1 ounce of the coffee rub. (Reserve the remaining coffee rub for another use.) Refrigerate overnight.
- In a hot skillet, add a small mount of grapeseed oil and sear the coffee-rubbed short rib on all sides. Remove the short rib from the pan, add the mirepoix, and deglaze with red wine. Cook until reduced by half, 2 to 3 minutes.
- Add the beef stock, bring to a boil, and then turn down to a simmer. Braise until the short rib is tender, 2 1/2 to 3 hours (longer if needed).
- Remove the short rib from the braising liquid, and reduce the sauce to 1 ounce.
- For the fondue: Saute the cauliflower in grapeseed oil until lightly browned, 2 minutes. Add the garlic and shallots; saute until caramelized, another 3 minutes.
- Add the heavy cream, reduce for 2 minutes to thicken, and then stir in the blue cheese to make a fondue. Add salt and pepper to taste.
- To plate: Place some cauliflower in the center of a serving plate and spoon over the fondue. Set the braised short rib on the cauliflower; drizzle the reduced sauce over the top. Garnish with green onions.
Reviews
Very good. I did not make the cauliflower, only the short ribs. Made the coffee rub as directed, but had to substitute sweet paprika and cayenne for the Aleppo. Then, because I was making 3lb of short ribs, not 6oz, I approximated everything else, and added garlic and thyme. After 3 hours of a covered, steady, low bubble on the stove, they were tender and delicious. A very good rub!
I just bought all the stuff to make this with and I will update the post when its done… BUT why the name for this dish “Coffee-Rubbed Short Rib with Caramelized Shallot-Blue Cheese Fondue and Crostini”. There is NO FONDUE and NO CROSTINI! A little quality control, please!