Maple Espresso Beef Short-rib

with Ethical Table Food Co. Maple Espresso

Marinade :

4 Tbsp Ethical Table Food Co. Maple Espresso

5 Tbsp Olive Oil

Beef Short-ribs

3 Pieces Beef Short-Rib

1/2 Medium - Large Onion

2 Carrots

2 Stocks Of Celery

2 Garlic Cloves

2 Tbsp Butter

1 Cup Red Wine

2 Cups Water

Potatoes :

6 Yellow Flesh Potato

1/2 Cup Heavy Cream

2 Tbsp Butter

Salt & Pepper to taste

Vegetables :

( feel free to add as much vegetable as you wish )

Oyster Mushrooms

Leafy Kale

Butternut Squash

Pat short ribs dry, ensuring there is no blood left on the meat.

To make marinade, whisk together Ethical Table Maple Espresso and olive oil, coat the meat and rub it in well. Place on a plate, cover and set in the fridge for up to 48 hours. Try to marinate for at least 6 hours; the longer, the better!

In a medium dutch oven pot heat oil, then sear short ribs on all sides and set aside.

In the same pot quickly add the vegetables and sauté until golden brown. Place short ribs amongst the vegetables, adjust heat to medium-high, pour in the wine, and reduce by 20%. Pour in water, bring to a boil, cover and place in oven at 220F for 1.5 Hour; turn down the heat to 170F and continue to cook for 3 hours or until you can easily pierce a fork through the meat.

Once the meat is cooked, remove it from the pot, strain liquids into a sauce pan and reduce by 50%. You can add a small amount of cornstarch if you want to thicken it further. If you add corn starch, mix with cold water and whisk before adding to broth. 1 Tbsp starch - 1 Tbsp cold water ratio.

While sauce finishes, put potatoes in a medium pot with cold water, bring to boil and turn down the heat to medium; cover and cook until you can pierce a fork through easily. Strain well, while still hot add to ricer, squeezing into a bowl, add butter, cream, salt and pepper and whisk with a fork. Cover and set aside in a warm place.

Cut mushrooms and coarsely dice the squash. Separate leaves of kale from the stem, wash and pat dry.

Place a handful of cubed squash into a small pot of water, boil, and then simmer until soft—place in a small bowl and puree with a hand blender. You may have to add a little water, so save some from the pot.

Toss the rest of the cubed squash in a small bowl with a drizzle of avocado oil, salt and pepper. Place on a baking sheet and bake at 425F until golden brown, approx. 10-15 minutes.

Lastly, sauté your kale and mushrooms in separate pans with butter, seasoning with salt and pepper.

Plate it how you wish and enjoy!