Coffee Glazed Short Beef Rib with Creamed Potato and Roasted Carrots
[b]COFFEE GLAZED SHORT RIB OF BEEF WITH CREAMED POTATO AND ROASTED CARROTS[/b]
30 min.
Difficult
Here is what you need
Ingredients
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- 1 rack of beef short ribs (ask butcher to cut down the middle to give bones approximately 12cm long_); 5 lungo servings of Fortissio Lungo; 1 chili _ cut into slices; 2 garlic cloves _ smashed with a heavy knife; 200ml maple syrup; 200g ginger _ finely grated and juice squeezed out in muslin (i_e_ juice only)
- ONION KETCHUP: 5 Spanish onions, peeled and very finely sliced; 150ml light soy sauce; 200ml runny honey; 100ml Cabernet Sauvignon vinegar; 50ml vegetable oil
- 10 medium organic carrots, peeled and cut in half
- 10 large baking potatoes
- Milk
- Butter
Materials
How to make !
FOR THE ONION KETCHUPTo make the onion ketchup place the oil into a large pan and set it over a high heat
- Add the onions, a generous pinch of salt and cook, stirring frequently until the onions are caramelised, soft and golden
- Add the soy, vinegar and honey and cook until completely evaporatedleaving a rich dark brown sticky mass in the pan
- Transfer this to a blender and blend to a smooth rich puree
- Transfer to a bowl, cover with cling film and set aside
- FOR THE RIBSMix all of the ingredients except the ribs and whisk to thoroughly combine
- Place the ribs into a medium baking tray, pour over the marinade, thoroughly coat the ribs and set aside to marinate for 5 hours
- Lift the ribs out of the marinade, reserving any that remains in the tray and wrap the ribs carefully in foil
- Place in an oven preheated to 100ºCand cook for 8 hoursat which point the meat should fall away from the bone
- Meanwhile place 10 large baking potatoes in to bake in an oven at 180ºCfor 90 minutes
- Remove from the oven, cut the potatoes in half, push the potato flesh through a fine drum sieve or potato ricer and beat in enough butter and milk to yield a rich, smooth creamed potato
- Set aside until required
- Place the carrots into a large roasting tray, dot some diced butter over the surface, season with salt, pepper and a sprinkling of sugar and roast in an oven preheated to 180ºC for 2025 minutes or until the carrots are golden brown all over
- Set aside warm
- TO SERVERemove the ribs from the oven, open the foil, transfer them to a baking tray, tip over any leftover marinade and any juices from the pouch, and place the ribs under the grill
- Grill until all of the marinade has reduced to a sticky, dark glaze
- Serve immediately with a spoonful of creamed potato, two pieces of roasted carrot and residual glaze
- Grand Cru notes: Made from Central and South American Arabicas with just a hint of Robusta, Fortissio Lungo is an intense fullbodied blend with bitterness, which develops notes of dark roasted beans
Coffee Glazed Short Beef Rib with Creamed Potato and Roasted Carrots
- 30 min.
- Difficult
Materials
Recommended Nespresso coffees
Ingredients
- 1 rack of beef short ribs (ask butcher to cut down the middle to give bones approximately 12cm long_); 5 lungo servings of Fortissio Lungo; 1 chili _ cut into slices; 2 garlic cloves _ smashed with a heavy knife; 200ml maple syrup; 200g ginger _ finely grated and juice squeezed out in muslin (i_e_ juice only)
- ONION KETCHUP: 5 Spanish onions, peeled and very finely sliced; 150ml light soy sauce; 200ml runny honey; 100ml Cabernet Sauvignon vinegar; 50ml vegetable oil
- 10 medium organic carrots, peeled and cut in half
- 10 large baking potatoes
- Milk
- Butter
Inspirations
How to make !
FOR THE ONION KETCHUPTo make the onion ketchup place the oil into a large pan and set it over a high heat- Add the onions, a generous pinch of salt and cook, stirring frequently until the onions are caramelised, soft and golden
- Add the soy, vinegar and honey and cook until completely evaporatedleaving a rich dark brown sticky mass in the pan
- Transfer this to a blender and blend to a smooth rich puree
- Transfer to a bowl, cover with cling film and set aside
- FOR THE RIBSMix all of the ingredients except the ribs and whisk to thoroughly combine
- Place the ribs into a medium baking tray, pour over the marinade, thoroughly coat the ribs and set aside to marinate for 5 hours
- Lift the ribs out of the marinade, reserving any that remains in the tray and wrap the ribs carefully in foil
- Place in an oven preheated to 100ºCand cook for 8 hoursat which point the meat should fall away from the bone
- Meanwhile place 10 large baking potatoes in to bake in an oven at 180ºCfor 90 minutes
- Remove from the oven, cut the potatoes in half, push the potato flesh through a fine drum sieve or potato ricer and beat in enough butter and milk to yield a rich, smooth creamed potato
- Set aside until required
- Place the carrots into a large roasting tray, dot some diced butter over the surface, season with salt, pepper and a sprinkling of sugar and roast in an oven preheated to 180ºC for 2025 minutes or until the carrots are golden brown all over
- Set aside warm
- TO SERVERemove the ribs from the oven, open the foil, transfer them to a baking tray, tip over any leftover marinade and any juices from the pouch, and place the ribs under the grill
- Grill until all of the marinade has reduced to a sticky, dark glaze
- Serve immediately with a spoonful of creamed potato, two pieces of roasted carrot and residual glaze
- Grand Cru notes: Made from Central and South American Arabicas with just a hint of Robusta, Fortissio Lungo is an intense fullbodied blend with bitterness, which develops notes of dark roasted beans