Sweet and Sour Cherry Braised Short Ribs with Bok Choy and White Bean Goat Cheese Puree

By Chef Jason Jessmore

Sweet&SourCherryBraisedShortRibsIngredients

Beef:
1½ lbs. Drover Hill Farm ribs
1 cup ground Recess coffee
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ginger
1 Tablespoon olive oil
1 package Woodstock Organic Cherries thawed
Splash of Apple cider vinegar

White bean puree:
1 can cannelini beans
Salt and pepper to taste
4 oz. Lively Goat Cheese log

Bok choy:
1 bunch of bok choy
1 Tablespoon olive oil
1 inch fine chopped ginger
Salt and pepper to taste

Directions

  1. Rub ribs with ground coffee, salt and pepper Pan sear ribs crusted side down in a hot skillet with olive oil Add in cherries and a splash of apple cider vinegar Cover and place in a 325° oven for 3-½ hours
  2. Drain and rinse white beans and place in a stock pot with a little water to keep beans from sticking. Add a dash of salt and pepper to taste Stir in cheese and cook slowly till thickened
  3. In a hot pan with olive oil and salt, pepper and finely chopped ginger, add Bok Choy and a splash of water. Turn heat off and cover pan and let it sit for two minutes.
  4. To serve, place white bean purée on a plate, add bok Choy and a rib and drizzle dish with the rib pan juices.

Visit Natur-Tyme.com

Twitter Updates

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 6,876 other followers