Coffee short rib

Short rib

Season the short ribs with salt and pepper and caramelise on all sides in a pan. Meanwhile finely slice the onions. Take out the ribs and sweat the onions in the pan without colouring them until they are caramelised, soft and golden. Add the soy, vinegar and honey and cook until completely evaporated.

Meanwhile preheat an oven to 100 degrees celsius

Blend the onions smooth in a blender and combine with the coffee, maple syrup, finely chopped chili, grated garlic and juice squeezed from the grated/chopped ginger. Place the short ribs into a dutch oven covered in the onion marinade. And put into the oven with a lid on top for 8 hours.

Puree

Peel the potatoes and cook in salted water with the crushed clove of garlic until done. Drain and rub through a sieve.

Heat the milk slowly in a pan with the thyme, bay leaf, shallot and peppercorns. Add the butter to the puree. Sieve the milk mixture and spatula through the puree as well.

Glazed carrots

Peel and clean the carrots. Than place in a pan with the butter, bay leaf, poultry stock, pepper and salt. Cook with the lid on the pan until almost cooked.

Then take of the lid, remove the carrots and reduce the liquid to a glazing consistency. ‍

Finishing the dish

Take the short ribs from the pan, strain the rest of the liquid and reduce to a sauce. Season to taste. Reheat the puree and return the carrots to their pan to glaze them and finishing the cooking. Cover the short ribs in the sauce.

Spoon some puree into a plate, place a short rib next to it, 2 carrots on top and spoon some sauce around the dish.