Fair Trade Short Ribs Recipe
Moxie coffee-rubbed boneless short ribs, parsnip purée, sautéed greens, tart cherry bbq sauce
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Ingredients
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Short Ribs & Rub
Braising Liquid
Tart Cherry BBQ Sauce
Parsnip Purée
Sautéed Greens
Finishing & Garnish
Method
Short Ribs & Rub
- 1
Prepare and rub
Pat short ribs dry with paper towels. In a small bowl combine Moxie coffee, brown sugar, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper. Rub mixture evenly over all sides of the short ribs. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight covered.
- 2
Sear
Preheat oven to 325°F (160°C). Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add neutral oil and when shimmering, sear short ribs in batches 2–3 minutes per side until deeply browned. Transfer seared ribs to a plate.
Braising Liquid
- 3
- 4
Braise
Return short ribs to the pot. Add beef stock, bay leaf and thyme. Bring to a gentle simmer, cover with lid, and transfer to the preheated oven. Braise until very tender, 2.5–3 hours. Ribs should be fork-tender and easy to pull apart. Remove pot from oven and transfer ribs to a tray, tent with foil and keep warm.
- 5
Reduce braising liquid
Strain braising liquid into a saucepan, pressing solids to extract flavor. Discard solids. Simmer liquid until reduced by about half and slightly syrupy, about 10–15 minutes. Taste and adjust seasoning. Reserve 1/4 cup of reduced braising liquid to finish the ribs if desired.
Tart Cherry BBQ Sauce
- 6
Make sauce
Combine dried tart cherries, ketchup, apple cider vinegar, soy sauce, brown sugar, Worcestershire sauce, smoked paprika, red pepper flakes, and water in a small saucepan. Bring to a gentle simmer over medium heat and cook 8–10 minutes until cherries are plump and sauce has thickened.
- 7
Blend and finish
Use an immersion blender or transfer to a blender and puree until smooth. If too thick, add up to 2–4 tablespoons water or reserved braising liquid to reach desired consistency. Taste and adjust balance with salt, vinegar or brown sugar. Keep warm.
Parsnip Purée
- 8
Cook parsnips
Place chopped parsnips in a pot and cover with cold salted water by 1 inch. Bring to a boil, reduce to a simmer, and cook until very tender, about 12–15 minutes. Drain well.
- 9
Purée
Transfer hot parsnips to a food processor or blender with butter, heavy cream and milk. Purée until completely smooth, scraping down sides as needed. Season with salt and white or black pepper. Keep warm; if too stiff, add a tablespoon of cream or reserved braising liquid to loosen.
Sautéed Greens
- 10
Sauté
Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned. Add chopped greens and salt, toss to combine, and sauté until wilted but still bright, 3–5 minutes depending on green. Finish with lemon juice and adjust salt. Keep warm.
Finishing & Assembly
- 11
- 12
Plate
Divide parsnip purée among 4 warmed plates, creating a shallow well. Place 1–2 short ribs per plate on top of the purée. Arrange sautéed greens alongside. Spoon tart cherry BBQ sauce over ribs and around the plate. Dot with the 1 tablespoon butter into the reduced braising liquid and whisk to make a glossy finishing sauce; drizzle a small amount around the plate. Sprinkle with coarse sea salt and chopped parsley to finish.