COFFEE-RUBBED SHORT RIB WITH CARAMELIZED SHALLOT-BLUE CHEESE FONDUE AND CROSTINI

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

Provided by Robert Irvine : Food Network

Time 11h50m

Yield 1 serving

Number Of Ingredients 20

Previous Next

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

Steps:

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.