When I first saw this recipe, I drooled a little, but then did a double take at the work involved in preparing the dish. After having made all elements of it once, I can tell you that it is not as complex as it may appear at first. The trick is to plan ahead. Too bad I didn't. The beef needs to marinate overnight and I had trouble finding short ribs in the first place. When I finally did, I had to cut down on the marinating and cooking time in order to have the dish ready later that day. This isn't a meal that affords short cuts. Follow the recipe and you should be wowed.
The second issue I had was my choice of meat. Had I had more success at finding quality short ribs, I would have picked some that were cut between the bone instead of through it. I suspect I would have been able to shred the beef with ease had it been cut differently too.
Despite my experiment's shortcomings, I still enjoyed the meal. The pumpkin risotto was particularly yummy and can be made on its own. The ribs are spicy so if spice is an issue, I would omit the chipotle peppers. If not, add more!
From: http://www.thedevilwearsparsley.com
Serves 8
Ingredients
For the short ribs
- 3lbs short ribs
- 2 T lemon juice
- 1/4 teaspoon cayenne pepper
- 2 T olive oil
- 1 cup sliced onions
- 3 cloves garlic, minced
- 1 t cocoa powder
- 1 1/2 beef or veggie broth
- 1 T molasses
- 1 cup beer (recipe calls for porter or a chocolate stout, but I used pumpkin ale0
- 1/4 cup water
- 1/4 cup coffee
- 2 chilis in adobo, chopped
- 1 T sugar
- 2 t ginger, minced
- 2 T soya sauce
- 1 T dijon mustard
For the mushrooms
- 1 T olive oil
- 1 t fresh chopped sage
- 1 t fresh chopped thyme
- 1, 8 oz package of crimini mushrooms
For the risotto
- 1 T olive oil
- 1/2 cup chopped onion
- 1 cup arborio rice
- 1 cup pumpkin puree
- 1 cup pumpkin beer
- 1 cup veggie stock
- 1 t sea salt
- 1/4 ground pepper
Method
For the short ribs
Place the ribs, the cayenne pepper and lemon juice in a freezer bag and shake well. Seal and marinate in the refrigerator for 4 hours or overnight, squishing the bag every so often to mix the marinade with the beef.
Once marinated, remove the beef from the bag and pat dry. Heat oven to 375F. Heat a pan on medium-high heat and add the oil. Sear the ribs on all sides and set aside.
Turn heat down to medium and add the onions, stirring for about 5 minutes. Once softened add the garlic and cook for another minute.
Add in the cacao powder and stir until all the onions are coated. Add the broth to deglaze the pan, scraping the bits off the bottom of the pan. Add the molasses until incorporated and then add all other remaining ingredients except the salt and pepper to the mix.
Transfer the onions and sauce to a dutch oven and add the ribs. Cover and bake for 2-3 hours, or until the ribs are very tender. Remove the ribs from the dutch oven and place the oven on the stove on medium heat until the liquid is reduced by half.
When the ribs have cooled enough, remove the meat from the bones and add the meat back into the dutch oven (my ribs weren't shreddable...long story, but were added anyways). Keep warm until the risotto is ready.
For the mushrooms
In a pan over medium heat, add the oil and the mushrooms, cooking until the mushrooms are browned, about 10 minutes. Blend in the thyme and sage and cook for 1 minute more. Set aside and keep warm.
For the risotto
Mix the pumpkin puree, beer and stock in a pot over low heat. Reserve with a ladle on hand.
In a second pot on medium heat, add the olive oil and onions, stirring frequently and letting them sweat for about 10 minutes. Stir in the rice until coated with the oil and browned slightly. Add one cup of the liquid and stir until absorbed by the rice. Continue adding the liquid, half a cup at a time until half the liquid is gone. Add the mushrooms, stirring well. Keep adding the liquid in half-cup increments until the rice is al dente. Portion the rice into shallow bowls. Top with the rib mixture and serve.
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