Hi, everyone. Welcome back to Le Gourmet TV. Today we’re going to do some short ribs. We’re going to braise them which is a low, slow cooking method which will really coats a lot of flavor out of this ribs. It also gives meat that just falls apart in your mouth.

We’re going to do a recipe that has a very basic ingredient list. Of course, short ribs, two onions that we’ve just cut in half, nothing special there, two cloves of garlic. Again, we’ve just smash them with the edge of the knife. We’re not going to chop them up. We’re just going to break them with the knife and smash them, one chipotle chili. This is just a canned chipotle chili in adobo sauce. I take the chili out, chop it up really roughly. I leave the seeds in and we’ve got roughly one cup of coffee. This could be leftover from your breakfast this morning or you could brew it fresh, whatever and about a cup of Shiraz. This is a South Australian Shiraz.

These combinations of flavors over the 2-1/2 to three hour cooking curried is really just come together and it’s going to give you this incredible melting of what is a classic dish with just a little bit of an exotic twist at the end. So, let’s go over to the stove and get started.

So, I've got my Dutch oven here on the stove. I’ve got the heat turned off high, a little bit of oil in the bottom. You want to use a Dutch oven or some sort of pot that you can cover and ideally put in the oven. You can do the slices, stove top dish but it really benefits from a low, slow cooking inside an oven. So a Dutch oven really is your best bet.

So, we’re going to take the meat and all I’ve done at this point is season it with a little salt and pepper. You want to put it in. You want to get it really brown. Now, like anytime you’re browning meat you want to put it in here and you don’t want to touch it for a little while. You want it to build up that crust that panned on the side, get really nice and dark, golden brown. Monitor the temperature on the pot. You don’t want it so hot that’s going to burn. So if at some point you think it’s a getting a little too hot just turn the temperature down.

As the meat gets brown on one side, you want to flip it and you want to make sure that all sides get an equal browning. These are already brown so I’m going to pull them out and just set them aside and turn it down to kind of medium heat and I’m going to add in the onions. I don’t want to brown the onions. I just want to kind of soften them up a little bit.

So the onions are soft and translucent. In goes the garlic and the chipotle pepper, and you want to turn the heat back up to high and this is the point where you add in the coffee and the wine. What you want to do is you want to simmer the wine, the coffee, the onion and the garlic until you reduce the liquid by about half. So once the liquid is reduced, the ribs go back in, the lid goes on.

Now, we put this into a slow oven. I’ve got mine set at about 300 degrees Fahrenheit and you’ve got to leave it in there anywhere between two and three hours. Two hours will get you there, three hours will be incredible. So, three hours had passed and our ribs are now ready to plate, just take the lid off.

The meat is just falling off of the bone here. On the plate already I’ve got some of the whipped cauliflower that we’ve made earlier. Now on top of that, I’m just going to place one of the ribs and then I’m going to put one of our Yorkshire puddings in there as well. Get a little bit of the sauce and the onion from the bottom of the Dutch oven, put that into the Yorkshire pudding. Just pour a little bit of it over top of cauliflower.

There you go. I hope you enjoyed that and I hope to see you again soon.