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

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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 

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