Short ribs are always a favorite! I don’t often repeat a recipe or concept, but I do love these braised with a rich dark beer. Unfortunately, beer typically has a gluten base. To reproduce the flavors, I started by breaking down the flavors the beer would impart. Coffee, chocolate, bitter… Okay! That’s not hard at all.
To begin, I used some ground Midnight Blend, Classic Italian Roast from The Vashon Island Coffee Roasterie. I picked up a bag on Sunday, while doing a bit of a day trip to the island.
Next, I added some of my favorite Mayan Cocoa from World Spice, some ground urfa peppers for a hint of heat, then cinnamon, salt and freshly ground black pepper. What a wonderful smelling rub! Don’t be stingy!
After searing, I added yellow onion, orange peel and bay leaf, deglazing with spiced rum. Than, stock, to bring up the liquid and a healthy drizzle of real maple syrup to balance all those beautiful bitter flavors from the coffee, orange peel and unsweetened cocoa. Into the oven! Yeah, I do realize how much my neighbors hate me; smelling so many lovely dishes…
I served my bitter bones with polenta; dotted with minced seeded jalapeno and finished with creamy chevre and a squeeze of fresh lime to wake everything up.
Enjoy!