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

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  • Level: Advanced
  • Total: 11 hr 50 min (includes refrigeration time)
  • Active: 50 min
  • Yield: 1 serving
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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 


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 


  1. For the coffee rub: Combine the espresso powder, Aleppo pepper, brown sugar, smoked paprika, mustard powder, chile powder and ground ginger. Mix to blend.
  2. 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.
  3. 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.
  4. 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).
  5. Remove the short rib from the braising liquid, and reduce the sauce to 1 ounce.
  6. 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.
  7. 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.
  8. 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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