Coffee-smoked Australian Short Ribs, Bruschetta Tomato, and Polenta

Adapted by StarChefs.com
November 2011
Yield: 6 Servings

INGREDIENTS:

Coffee-smoked Australian Short Rib
5 pounds boneless Australian Wagyu beef short ribs
Salt and freshly ground black pepper
4 cups Portland Roasting Company coffee beans
Short Rib Jus
2 cups roughly chopped celery
2 cups roughly chopped carrots
½ cup roughly chopped shallots
½ gallon coffee
1 gallon veal stock
¼ cup whole black peppercorns
4 fresh bay leaves
4 whole tomatoes
1 bunch parsley
1 cup coffee liqueur
Bruchetta Tomato
6 whole vine tomatoes
4 cups balsamic vinegar
4 cups extra virgin olive oil
3 shallots, finely sliced
2 tablespoons black peppercorns
3 cloves garlic, cleaned
1 bunch thyme
Polenta
4 cups vegetable stock
2 cups polenta
½ cup grated parmesan cheese
2 tablespoon butter
Salt and freshly ground black pepper
To Assemble and Serve
1 tablespoon cold butter
Maldon sea salt
Miner's lettuce, wild arugula, or watercress

METHOD:

For the Coffee-smoked Australian Short Ribs:
Rub the short ribs with salt and pepper. Fill a smoker basket with coffee beans. Put the short ribs in the smoker on the resting rack. Cook at 120°F in the smoker for 12 hours. The ribs should be tender and almost falling apart when done. When the short ribs are cooked, remove from the smoker and cut into 6 portions of 5½ ounces each.

For the Short Rib Jus:
In a medium stock pot, cook the celery, carrots, and shallots over medium heat until brown. Add the coffee and reduce by three-quarters. Add the veal stock, peppercorns, bay leaves, tomatoes, and parsley. Reduce by half and add the coffee liqueur. Strain and reserve the jus. Add the short ribs to a small saucepan and cover with the strained jus. Cook over low heat for 20 minutes until glazed and tender.

For the Bruchetta Tomato:
Preheat the oven to 200°F. Put the tomatoes, vine side up, in a large pan. Add the vinegar, olive oil, shallots, pepper, garlic, and thyme. The tomatoes should be three-quarters submerged in the liquid. Cook in the oven for 1½ hours. Remove and keep at room temperature until ready to serve.

For the Polenta:
In a small saucepan, bring the vegetable stock to a boil. Reduce the heat to medium, and whisk in the polenta slowly. Cook for 15 to 20 minutes, stirring continuously. Whisk in the cheese, butter, salt, and pepper. Reserve in a stainless saucepot until ready to serve.

To Assemble and Serve:
Take the glazed Coffee-smoked Australian Short Ribs in the Short Rib Jus and bring back to a simmer until the short ribs are heated through. Pour the remaining jus into a pot, and reduce by half, spooning over the Short Ribs to glaze. Stir in the butter until completely combined. Plate some Polenta. Add 1 short rib portion on top of the polenta, off-center. Add 1 tomato to the side of the plate. Spoon about 3 ounces Short Rib Jus around the plate. Finish the Short Rib with Maldon sea salt and garnish with the Miner’s lettuce, wild arugula, or watercress.