Espresso and Cocoa Braised Short Ribs with Fontina-Laced Grits
Recipes by Alison Lueker-Ritter, Executive Chef and Co-Founder, Sun in My Belly Café + Catering
Photography by Kyle Ripley, Haigwood Studios
Photography by Kyle Ripley, Haigwood Studios
Yield: 6 to 8 servings
5 pounds beef short ribs, cut into 1-rib pieces if necessary
1/4 cup unsweet, Dutch processed cocoa powder
1/4 cup finely ground espresso powder seasoned with salt and pepper for dredging
1/4 cup rendered bacon fat
4 cloves garlic, chopped
6 small onions (about 1 pound total), unpeeled but chopped
6 carrots, sliced
1/2 teaspoon dried rosemary, crumbled
salt and pepper to taste
3 cups beef broth
1–2 ancho or pasilla dried chile peppers
butter as needed (optional)
fresh rosemary for garnish
Fontina-Laced Grits (recipe included)
Preheat oven to 350 degrees. Dredge ribs in cocoa powder and espresso powder mixture, knocking off excess. Heat bacon fat in a 6-quart heavy ovenproof Dutch oven over moderately high heat until hot but not smoking and brown short ribs in batches (in a single layer without crowding). Transfer short ribs as browned with tongs to a large plate.
Pour off all but about 2 tablespoons bacon fat remaining in Dutch oven and in it cook garlic, onions, carrots, and rosemary, with salt and pepper to taste, over moderate heat, stirring, until browned lightly. Add broth and chiles to vegetable mixture and bring to a boil, stirring.
Return ribs to Dutch oven, squeezing them to fit in a single layer, if possible, and cover with a snug lid. Braise ribs in oven until tender, about 2 hours. Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. Boil liquid to thicken it slightly, add a few knobs of butter if desired and adjust seasonings. On a warm, deep platter spoon Fontina-Laced Grits on the bottom, arrange short ribs on top of grits, and spoon sauce over ribs. Garnish with fresh rosemary. Serve immediately.
Fontina-Laced Grits
2 1/2 cups whole milk
1 1/2 teaspoons kosher salt
1 cup coarsely ground grits (not instant)
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 ounces Fontina cheese, grated
kosher salt and freshly ground black pepper
1 tablespoon chopped fresh chives
For the Fontina-Laced Grits
Bring milk, salt, and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, until creamy but with texture, 20 to 25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper and garnish with chives. Serve by themselves or with Espresso and Cocoa Braised Short Ribs.
Manzarita Cocktail*
Yield: 2 cocktails
1 teaspoon freshly ground red chile powder
2 teaspoons turbinado sugar
2 ounces silver tequila
1 1/2 ounces Grand Marnier or other orange liqueur
3 ounces fresh, organic apple cider
1 lime, quartered
2–4 thin slices Fuji or Gala apple
In a saucer, mix chile powder and sugar. In a cocktail shaker, add all liquids and shake vigorously. With the cut lime, coat the rim of each glass (preferably margarita or martini glass) and roll the glass lip in the saucer with the sugar and chile powder. Strain shaken concoction into the glasses and garnish with apple slices.
*Manzana means “apple” in Spanish, hence the name.
5 pounds beef short ribs, cut into 1-rib pieces if necessary
1/4 cup unsweet, Dutch processed cocoa powder
1/4 cup finely ground espresso powder seasoned with salt and pepper for dredging
1/4 cup rendered bacon fat
4 cloves garlic, chopped
6 small onions (about 1 pound total), unpeeled but chopped
6 carrots, sliced
1/2 teaspoon dried rosemary, crumbled
salt and pepper to taste
3 cups beef broth
1–2 ancho or pasilla dried chile peppers
butter as needed (optional)
fresh rosemary for garnish
Fontina-Laced Grits (recipe included)
Preheat oven to 350 degrees. Dredge ribs in cocoa powder and espresso powder mixture, knocking off excess. Heat bacon fat in a 6-quart heavy ovenproof Dutch oven over moderately high heat until hot but not smoking and brown short ribs in batches (in a single layer without crowding). Transfer short ribs as browned with tongs to a large plate.
Pour off all but about 2 tablespoons bacon fat remaining in Dutch oven and in it cook garlic, onions, carrots, and rosemary, with salt and pepper to taste, over moderate heat, stirring, until browned lightly. Add broth and chiles to vegetable mixture and bring to a boil, stirring.
Return ribs to Dutch oven, squeezing them to fit in a single layer, if possible, and cover with a snug lid. Braise ribs in oven until tender, about 2 hours. Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. Boil liquid to thicken it slightly, add a few knobs of butter if desired and adjust seasonings. On a warm, deep platter spoon Fontina-Laced Grits on the bottom, arrange short ribs on top of grits, and spoon sauce over ribs. Garnish with fresh rosemary. Serve immediately.
Fontina-Laced Grits
2 1/2 cups whole milk
1 1/2 teaspoons kosher salt
1 cup coarsely ground grits (not instant)
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 ounces Fontina cheese, grated
kosher salt and freshly ground black pepper
1 tablespoon chopped fresh chives
For the Fontina-Laced Grits
Bring milk, salt, and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, until creamy but with texture, 20 to 25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper and garnish with chives. Serve by themselves or with Espresso and Cocoa Braised Short Ribs.
Manzarita Cocktail*
Yield: 2 cocktails
1 teaspoon freshly ground red chile powder
2 teaspoons turbinado sugar
2 ounces silver tequila
1 1/2 ounces Grand Marnier or other orange liqueur
3 ounces fresh, organic apple cider
1 lime, quartered
2–4 thin slices Fuji or Gala apple
In a saucer, mix chile powder and sugar. In a cocktail shaker, add all liquids and shake vigorously. With the cut lime, coat the rim of each glass (preferably margarita or martini glass) and roll the glass lip in the saucer with the sugar and chile powder. Strain shaken concoction into the glasses and garnish with apple slices.
*Manzana means “apple” in Spanish, hence the name.
Sun in my Belly Café
2161 College Avenue N.E.
404/370-1088
Sun in my Belly Catering
404/370-0856
suninmybelly.com
2161 College Avenue N.E.
404/370-1088
Sun in my Belly Catering
404/370-0856
suninmybelly.com