Beef short rib on the bone
Red wine semi dry
2 cups of grits
1 qt of Coffee Rich
Sugar snap peas
Salt and pepper for seasoning
Trim all nerves and excess fat from
the short ribs. Sear the short ribs
on medium heat until brown.
Saute the carrots, onions, fresh
ginger and lemongrass until
golden. Move the vegetables to
the bottom of a stock pot, place
the short ribs on top and pour in
the red wine and veal stock until
the short ribs are covered.
Marinate overnight in the fridge.
Take out of the fridge and place in
oven at 250 degree for 4-5 hours
until short ribs are tender.
For Grits, bring Coffee Rich to
boil and add the grits and keep
steering until the texture is
smooth and soft. Add truffle oil at
the last minute and reduce heat.
To create the port wine reduction,
use one bottle of port wine in a
stock pot on medium heat.
Add the shallots and the thyme,
and reduce to one third. Saute
the snow peas in a separate pan.
To serve, spoon the grits on the
bottom of the plate and place the
short rib on top (see picture).
Add the sautéed sugar snap peas
and pour the port wine reduction
on top, making sure of even
distribution throughout the plate.
Garnish with rosemary.