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Coffee Crusted Short Rib

Coffee Crusted Short Rib

w/ Mascarpone Polenta

Chef Paul Young | Reinhart Corporate

Ingredients

  • 2 ea Coffee, Ground 100% Colombian Portion Pack Pack w/Filter
  • 3 oz Brown Sugar, Light
  • 1/8 oz Pepper, Black Coarse
  • 1/8 oz Salt, Coarse
  • 1/8 oz Garlic, Granulated
  • 1/8 oz Paprika, Ground
  • 8 oz Yellow Cornmeal
  • 24 oz Milk Whole
  • 6 oz Cheese Mascarpone Tub
  • 3 oz Asparagus Cuts & Tips
  • 10 oz Beef Short Rib, Bone In Choice, Flanken Bulk

Preparation

  1. Combine coffee, brown sugar, salt, paprika, garlic and black pepper and reserve. Rub 10 oz piece of the short rib completely covered. Boil the milk and add the cornmeal, whisking the entire time. Cook on stove on medium heat for 10 minutes then add the mascarpone. Blanch the asparagus tips and reserve. In a blazing hot pan sear the short rib on all sides. Get the coffee rub a little charred and finish in 375°F oven for 6 minutes. Spoon the polenta into a large bowl or plate, place the short rib in center of the polenta. Place the asparagus tips around the edge of the polenta.

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