Description:
Recipe By: Chef Tracy Winkworth, Submitted by YU Ranch
Ingredients:
- 3 large onions, roughly chopped
- 3 – 4 stalks celery, roughly chopped
- 4 large carrots, peeled, trimmed and chopped in 2 inch chunks
- 3 heads garlic cut in half
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 star anise (if you can find it)
- 1 cinnamon stick
- 2 tablespoons canola oil
- 6 grass fed beef short ribs
- 1 cup flour
- 3 large beets, peeled and quartered
- 1×750 millilitre bottles red table wine
- 750 millilitre of coffee
- 2 tablespoons cocoa powder
- 2 tablespoons instant coffee granules
- 1 cup brown sugar
- Handful peppercorns
- A generous pinch coarse salt
- Black pepper, freshly ground
Method:
- Preheat oven to 350 degrees F. (177 C)
- Prepare all vegetables and place in large bowl. Add herbs and spices, set aside.
- Cut ribs between the bones, and trim all excess outer fat.
- Season ribs well with coarse salt. Dredge in flour till well coated.
- In a large dutch oven or wide soup pot, pour in oil to coat bottom of pan. On high heat, sear the ribs so they are browned well on all sides (about 3 min per side). Set aside.
- In same pan, transfer all vegetables from the bowl, and stir to caramelize and pick up all the brown bits.
- Add meat back into pot. Pour wine &coffee over. Ensure all is covered and if not, top up with water.
- Sprinkle on Cocoa powder,coffee and brown sugar, bring to a boil, cover with a lid or foil, and place in oven till meat is fork tender. (About 3 hours)
- Remove ribs to a platter and strain out the solids to use for something else.
- Boil the cooking liquid in a wide shallow pan till it is reduced by half. It will be richer, more flavourful and thicker. Add a nub of butter at the end for sheen and flavour.
- Serve on a mound of Garlic Mashed Potatoes
