Coffee & Bourbon Braised Short Rib with Lemon Asparagus Orzo
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Serves: 6
Prep time: 1 hour
Cook time: 4–5 hours
INGREDIENTS
Coffee & Bourbon Braised Short Rib
2kg short ribs
¼ cup flour
1 Tbsp salt
1½ tsp black pepper
2 Tbsp oil
2 onions (roughly chopped)
2 carrots (peeled, chopped)
4 celery sticks (chopped)
8 garlic cloves (chopped)
2 tsp thyme leaves
1½ cups bourbon
2 cups beef stock
4 cups water
4 Tbsp Worcestershire sauce
Juice of 1 orange
4 bay leaves
¼ cup brown sugar
3 Tbsp instant coffee powder
Method
Preheat oven to 145°C.
Pat the short ribs dry, then coat ribs in flour, salt, and pepper.
Heat the oil in a deep casserole pot over medium heat. Brown short rib in oil, 3 mins per side, then set aside.
Sauté onion, carrot, and celery until softened and golden. Add garlic and thyme; cook 3 mins.
Add bourbon, stock, water, Worcestershire sauce, orange juice, bay leaves, sugar and coffee. Bring to a boil, then turn the heat off.
Return ribs to pot. Cover and cook for 3½ hrs. Remove lid, cook 30 mins more.
Strain and reduce sauce if needed. Skim fat, season, and return ribs to pot to keep warm.
INGREDIENTS
Creamy Lemon Orzo with Asparagus & Garlic Crumb:
Crumb
3 Tbsp olive oil
3 cloves garlic, smashed
1 cup panko breadcrumbs
½ tsp thyme leaves
Pinch of salt
Asparagus
300g asparagus
Pinch of salt
Orzo
2 Tbsp butter
1 onion, finely chopped
1 tsp fine salt
4 cloves garlic, chopped
1⅓ cups orzo
3 cups chicken stock
½ cup parmesan, grated
¼ cup cream
3 Tbsp lemon juice
1 tsp lemon zest
Pinch of pepper
Method
Crumb
Heat oil and garlic cloves, sauté until fragrant. Remove garlic.
Add breadcrumbs and thyme, sauté until golden. Season with salt.
Asparagus
Blanch chopped asparagus for 2–3 mins. Cool in ice water, drain.
Orzo
Sauté onion and salt in butter until soft. Add garlic and orzo, sauté.
Add stock, cover and simmer until orzo is cooked and liquid is absorbed.
Stir in parmesan, cream, lemon juice, zest, asparagus and season.
INGREDIENTS
Grilled Capsicums with Goats Cheese, Pine Nuts & Parsley Oil
Parsley Oil
¼ cup olive oil
2 Tbsp red wine vinegar
2 cloves garlic, minced
Pinch of salt
½ cup parsley, chopped
Capsicums
2 Tbsp olive oil
1 tsp salt
4 red capsicums
100g / 1 log goats cheese
¼ cup pine nuts, toasted
Micro herbs to garnish
Method
Oil
Blend olive oil, red wine vinegar, garlic, salt, and chopped parsley.
Optional: Strain for a smoother finish.
Set aside until ready to serve.
Capsicums
Halve and deseed capsicums. Toss with olive oil and salt.
Grill skin-side down on high heat until charred.
Transfer to a bowl and cover to steam for 30 minutes.
Peel off skins, remove stalks and seeds, and tear into large strips.
To Serve
Layer grilled capsicum strips on a platter.
Drizzle with parsley oil.
Top with crumbled goat’s cheese, toasted pine nuts, and micro herbs.
Serve with modern cookware, elevated serving pieces, and ambient lighting to complete the experience. Explore everything you need to recreate this dinner at home.
