Coffee-Rubbed Short Rib with Caramelized Shallot-Blue Cheese Fondue and Crostini

Total Time:
11 hr 50 min
25 min
8 hr
3 hr 25 min

1 serving

  • Coffee Rub:
  • 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
  • Short Rib:
  • 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
  • Fondue:
  • 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
  • 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.

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