Ingredients

• 2 tablespoons instant espresso powder
• 2 tablespoons Aleppo pepper
• 2 tablespoons dark brown sugar
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons mustard powder
• 4/5 teaspoon chili powder
• 4/5 teaspoon ground ginger
• One 6-ounce boneless short rib
• Kosher salt and freshly ground black pepper
• Grapeseed oil
• 1 ounce mirepoix (diced celery, carrot and onion)
• 2 ounces red wine
• 8 ounces beef stock
• 2 florets cauliflower, sliced thin or florets
• Grapeseed oil
• 2 cloves garlic, thinly sliced
• 2 shallots, sliced thin
• 2 1/2 ounces heavy cream
• 2 ounces blue cheese crumbles
• 1 tablespoon thinly sliced green onion, for garnish

Instructions

1. For the coffee rub: Combine the espresso powder, Aleppo pepper, brown sugar, smoked paprika, mustard powder, chile powder and ground ginger. Mix to blend.
2. For the short rib: Sprinkle the short rib with salt and pepper, and then coat with 1 ounce of the coffee rub. (Reserve the remaining coffee rub for another use.) Refrigerate overnight.
3. In a hot skillet, add a small mount of grapeseed oil and sear the coffee-rubbed short rib on all sides. Remove the short rib from the pan, add the mirepoix, and deglaze with red wine. Cook until reduced by half, 2 to 3 minutes.
4. Add the beef stock, bring to a boil, and then turn down to a simmer. Braise until the short rib is tender, 2 1/2 to 3 hours (longer if needed).
5. Remove the short rib from the braising liquid, and reduce the sauce to 1 ounce.
6. For the fondue: Saute the cauliflower in grapeseed oil until lightly browned, 2 minutes. Add the garlic and shallots; saute until caramelized, another 3 minutes.
7. Add the heavy cream, reduce for 2 minutes to thicken, and then stir in the blue cheese to make a fondue. Add salt and pepper to taste.
8. To plate: Place some cauliflower in the center of a serving plate and spoon over the fondue. Set the braised short rib on the cauliflower; drizzle the reduced sauce over the top. Garnish with green onions.