Coffee-Braised Short Ribs With Gorgonzola Polenta
by Johnny Loua, Chef, Seattle, Washington
- 16 ounces Certified Piedmontese boneless short ribs
- ½ cup flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh mixed herbs (such as thyme, rosemary, sage, parsley, chives)
- 1 teaspoon granulated garlic powder
- ½ teaspoon black pepper
- ½ cup vegetable oil
- 1 cup finely diced mirepoix (equal parts onions, carrots, celery)
- 4 garlic cloves
- 1 sprig rosemary
- 1 sprig thyme
- 1 cup red wine
- ½ cup demi-glace* (or substitute ¼ cup tomato paste)
- 3 shots espresso coffee
- ½ cup beef stock
In a medium bowl, combine the flour, salt, herbs, granulated garlic, and black pepper, and mix well. Roll the beef short ribs in the mixture and set aside. To a hot skillet pan, add the vegetable oil. Sear the beef short ribs to a nice golden color, then remove and set aside.
To the same skillet, add mirepoix, garlic cloves, rosemary, and thyme. Deglaze the pan with red wine and reduce. Add the remaining ingredients and bring to a boil. Add the short ribs back to the pan, cover, and simmer for two hours.
Serve the short ribs over polenta with some of the coffee braise sauce spooned on top and around the plate alongside sautéed zucchini.
*Demi-glace is a rich reduction used both by itself and as an ingredient in other sauces and recipes. It’s traditionally made by reducing a combination of veal stock and espagnole (a brown French sauce), though pre-made demi-glace can be purchased online and at gourmet food stores. In a pinch, add a splash of red wine to homemade beef stock and reduce until it coats the back of a spoon for use as a substitute.
- 2 tablespoons vegetable oil
- 1 ounce minced shallot
- 1 teaspoon minced garlic
- 1 teaspoon fresh mixed herbs (such as thyme, parsley, garlic chives)
- ½ cup cornmeal
- ½ cup white wine
- 2 cups beef stock
- 2 ounces gorgonzola cheese
- ¼ cup heavy cream
- Salt and pepper to taste
Heat a pot over medium heat. Add oil and sauté shallots and garlic until soft. Add herbs and corn meal and stir well. Add the white wine to deglaze the pan, then add beef stock. Cover and simmer until tender. Season with salt and pepper, add heavy cream, and gorgonzola cheese. Taste and adjust seasoning as needed.