Espresso-Rubbed Short Ribs with Red Eye BBQ Sauce
- One 16- to 18-ounce bone-in short rib
- Salt and black pepper
- 1 tablespoon plus 1/2 teaspoon ground espresso
- 2 tablespoons vegetable oil
- 2 ounces hardwood (apple or cherry) smoked bacon
- 2 ounces sliced Vidalia or sweet onions
- 1 cup chicken stock
- 1 ounce brown sugar
- 1/2 cup ketchup
- 1/2 cup chiffonade mustard greens
- 1 ounce julienned apple
- 1 ounce julienned red cabbage
- 1 ounce julienned fennel
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon honey
- 1/2 cup cooked grits
Preheat the oven to 350 degrees F.
Sprinkle the short rib with salt, pepper and 1/2 teaspoon of the espresso. Heat 1 tablespoon of the oil in a saute pan over high heat. Sear the rib on all sides to golden brown. Remove the rib to an oven-safe pan.
Add the bacon to the hot pan and cook until lightly browned. Add the onions and continue to cook until the onions begin to brown. Add the chicken stock, brown sugar and the remaining 1 tablespoon espresso, and then bring to a boil. Add the bacon mixture to the short rib, then cover and cook for about 3 hours.
Remove from the oven. Carefully remove the rib from the pan and pour the rest of the contents into a blender and puree. Strain the puree into a bowl, add the ketchup, and whisk together to make the BBQ sauce.
In a separate bowl, combine the mustard greens, apple, cabbage and fennel. Mix the remaining 1 tablespoon oil, the vinegar, honey, 1/2 teaspoon pepper and a pinch of salt. Dress the slaw with the dressing and mix well.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.