Coffee Short Ribs and Café Au Lait Crème Brulée | Emeril Lagasse

If you’ve been to New Orleans, you know our coffee gets an extra kick from roasted chicory root. Chicory’s earthy and nutty flavor beautifully complements coffee and provides an extra dimension to coffee-based recipes. Today we’re sharing two of our favorites: Short Ribs Braised with Coffee and Ancho Chiles and Café Au Lait Crème Brulée. The dishes were a big hit with Emeril Cooks guests Geoffrey Meeker and Bobby Winston of local coffee company French Truck Coffee.
Braised Short Ribs
5 dried ancho chiles (about 2 ounces)
1 1/2 cups boiling water
1 medium onion, peeled and quartered
1/4 cup finely chopped garlic (about 8 large cloves)
2 tablespoons dark brown sugar
2 teaspoons dried Mexican oregano
1/4 cup chicken stock
1/2 cup plus 2 tablespoon vegetable oil
6 pounds beef short ribs
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all purpose flour
Pinch of Emeril's Original Essence
1 tablespoon plus 1 teaspoon instant espresso
1 cup beef stock or store-bought low sodium beef broth
1 cinnamon stick
2 bay leaves
Soak the ancho chiles in the hot water until soft, about 30 minutes. Strain through a fine mesh sieve, reserving the liquid separately. Discard stems and seeds. Transfer the chiles to a blender along with the onion, garlic, dark brown sugar, dried oregano, chicken stock, reserved chile soaking liquid, and process to form a smooth puree.
Heat 2 tablespoons of the oil in a 6-quart or large Dutch oven (large enough to cook the ribs in one even layer) over medium-high heat. Using paper towels, pat the ribs dry and season with 2 teaspoons of the salt and the black pepper. Add 1/2 cup of the flour and Essence to a resealable 1-gallon food storage bag. Place the ribs in the bag a few pieces at a time and shake until well coated with flour. Remove the ribs from the bag and, working in batches if necessary, cook the ribs until nicely browned and caramelized on both sides, 8 to 10 minutes. Transfer the short ribs to a baking sheet and set aside.
Lower the heat to medium low. Add the remaining 1/2 cup of oil and whisk in the remaining 1/2 cup flour. Cook, stirring constantly to reach every portion of the bottom of the pot to scrape up the browned bits. Continue cooking and stirring constantly until the roux reaches the color of milk chocolate. Carefully add the chile puree (mixture will splatter!) auund cook, stirring, until fragrant, about 5 minutes.
Add the instant espresso, the beef stock, the cinnamon stick, bay leaves and the remaining 1 teaspoon of salt, and stir to mix well. Return the short ribs to the pot, meaty part facing down, and bring to a boil. Cover with the lid, reduce heat to medium low and cook at a simmer until the ribs are very tender, about 2 1/2 hours.
Remove from the oven and skim any fat that has risen to the surface.
Café Au Lait Crème Brulée 
2 cups heavy cream
1/2 cup sugar, plus more for serving: 
2 teaspoons instant coffee and chicory or instant espresso powder
1 vanilla bean
8 large egg yolks
Preheat to 300° F.
Add the cream, sugar, and espresso to a heavy bottomed 2-quart pot.  Split and scrape the vanilla bean and add to the pot (beans and pod).  Bring it just to a boil, then remove from the heat. Cover and allow to steep for 5 minutes.
Add the yolks to a large bowl and temper the yolks by whisking in 1/4 cup of the hot cream.  Add the remainder of the hot mixture, about 1/2 cup at a time, continuing to whisk to prevent the eggs from scrambling.  Once all the cream has been incorporated, strain the custard through a fine mesh sieve into a large measuring cup or bowl with a pour spout.
Arrange 4 to 6 6-ounce ramekins on a rimmed baking sheet or in a roasting pan.  Divide the brûlée mix evenly among the ramekins, about 1/2 cup each and transfer to the oven.  Add enough hot tap water to the pan to come 1/3 or ½ up the sides of the ramekins.  Bake until set, about 30 minutes (Note:  Exact timing and yield will vary depending on size and depth of your ramekins).   To test for doneness, gently shake one of the custards.  It should wiggle slightly in the middle.
Carefully remove the custards from the oven and allow them to cool at least 2 hours before transferring to the refrigerator to cool completely
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@CherokeesJeepLife]

Im jealous, Emeril. You need a truck driver on your show, and I would like to volunteer. Not only do I have 32 years, 3.75+ million miles, I cook, and im fat. What could be better. I live in Florida, but I know how to get to New Orleans. I'll cook for you, I dont care.

[@robertmccreary4832]

Great recipe Emeril looks delicious 👍🏼

[@shilohstodolka]

Hello my friend I was at adoration today and told my chef story and told them about our date at apple granny's restaurant Lewiston NY...miss you proud of you... working with food again thank you my friend...think all my recepies are the ones used to make the Walmart bakery the ones from village bakery shoppe and muscoriels...they look and are named the same..shi

[@kernboristv2945]

My favorite chef when I was growing up as a little boy bang bang bang bang bang bang bang

[@markalanlongo]

New Orleans born.. my mom used to make fried chicken and use a paper bag

[@sheluvdredfulxdredfulx]

i used to watch ur show on tv when i was a kid😂❤

[@LFish637]

Too fancy for the average cook.

[@Andyoakthetrueone]

Always 👏👏👏👏👏👏👏