Recipe from Catherine Pawelek of Las Vegas, Nev.
Prep Time: 20 minutes
Total Time: 1 hour (due to braising)
6 Short Ribs
1 Cup red wine (Cabernet Sauvignon)
1 bottle amber beer
cup water
cup ground coffee (Kona or other rich coffee)
Salt and Pepper to taste
What you'll need for the Polenta:
1 Cup Polenta
2 oz crumbled Gorgonzola
1 Cups milk
1 Tbsp butter
Salt and Pepper to taste
What you'll need for the coffee liqueur sauce:
Cup Beef Stock
Cup Kona Coffee
2 oz Kahlua or other coffee liqueur
1. Take the short ribs and you simply rub the ground coffee onto the meat. Then you place them rib side down in a deep dish.
2. Add the red wine, the beer and water over the top of the ribs. Preheat oven to 350 degrees.
3. Cover the pan with foil and place it in the oven for 1 hour.
4. While ribs are cooking, here's a quick polenta recipe. In a pot pour 1 cup milk and the gorgonzola, bring to a boil. Reduce heat and slowly add polenta, stirring constantly.
As the polenta thickens add the rest of the milk, butter and salt, stir until incorporated.
5. When the ribs are ready, remove them from the oven. Place the pan on the stove top and to the reduced liquid add the beef stock, coffee and kahlua.
6. Over high heat stir the sauce and allow it to reduce (for 5-6 minutes). Plate the polenta and place a rib on top of each serving and pour the sauce over the rib. You can use rice, pasta or mashed potatoes instead of polenta.
Servings: 6
Comments: Make this a day before. Serve over rice, or pasta, and you have a fantastic dish
