Espresso Braised Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 300°F (150°C). Season the beef short ribs with salt and black pepper on all sides.

2. 2

   Sear the Ribs

   In a large, oven-safe pot, heat olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 8-10 minutes. Remove the ribs and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

4. 4

   Deglaze the Pot

   Pour in the brewed espresso and scrape the bottom of the pot to release any browned bits. Allow it to simmer for 2-3 minutes.

5. 5

   Add Broth and Herbs

   Return the short ribs to the pot, then add the beef broth, thyme, and bay leaves. Bring to a simmer.

6. 6

   Braise the Ribs

   Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 hours or until the meat is tender and falling off the bone.

7. 7

   Prepare the Polenta

   In a separate pot, bring 4 cups of water or broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat and cook for about 20-25 minutes until thickened.

8. 8

   Add Cheese and Butter

   Once the polenta is cooked, stir in the smoked mozzarella and butter until melted and well combined. Season with salt to taste.

9. 9

   Make the Gremolata

   In a small bowl, mix together the chopped rosemary and lemon zest. Set aside.

10. 10

    Serve

    Remove the short ribs from the oven and let them rest for a few minutes. Serve the ribs over the smoked mozzarella polenta, topped with rosemary gremolata.