Nespresso recipe: Coffee Glazed Short Rib of Beef with Nespresso’s Fortissio Lungo Grand Cru Coffee

A recipe for coffee glazed short rib of beef with Nespresso's Fortissio Lungo Grand Cru Coffee.

Coffee Glazed Short Rib of Beef with Nespresso’s Fortissio Lungo Grand Cru Coffee. Courtesy Nespresso.

Coffee Glazed Short Rib of Beef with Nespresso’s Fortissio Lungo Grand Cru Coffee

Ingredients

1 rack of beef short ribs (have butcher cut down the middle to get bones approx 12cm long)

5 lungo servings of Nespresso’s Fortissio Lungo Grand Cru*

1 chilli, cut into slices

2 garlic cloves, smashes with a heavy knife

200ml maple syrup

200g ginger, finely grated and juice squeezed out in muslin (juice only)

• For this recipe, you’ll use five Fortissio Lungo coffee capsules. To get 5 lungo servings, brew five 5oz cups of Nespresso’s Fortissio Lungo Grand Cru coffee.

Ingredients for onion ketchup

5 Spanish onions, peeled and very finely sliced

150ml light soy sauce

200ml runny honey

100ml red wine vinegar

50ml vegetable oil

Method for the onion ketchup

To make the onion ketchup, place the oil in a large pan and set it over high heat. Add the onions, a generous pinch of salt and cook, stirring frequently, until the onions are caramelised, soft and golden. Add the soy, vinegar and honey and cook until completely evaporated — leaving a rich, dark brown, sticky mass in the pan. Transfer this to a blender and blend to a smooth, rich purée. Transfer to a bowl, cover with cling film and set aside.

Method for the ribs

Mix all of the ingredients, except the ribs, and whisk to thoroughly combine. Place the ribs into a medium baking tray. Pour the marinade over the ribs to thoroughly coat them. Set in the refrigerator and marinate for five hours. After 5 hours, preheat the oven to 100°C. Lift the ribs out of the marinade, reserving any marinade that remains in the tray. Wrap the ribs carefully in foil. Cook for 8 hours, at which point the meat should fall away from the bone.

To serve, remove the ribs from the oven, open the foil and transfer them to a baking tray. Tip over any leftover marinade and juices from the pouch. Place the ribs under a grill at medium heat until all of the marinade has reduced to a sticky, dark glaze. Serve immediately.

For side dishes: try creamy, smashed potatoes and roasted carrots topped with residual glaze.