Pumpkin Risotto with Coffee & Chocolate Stout-Glazed Short Ribs

For the short ribs:
Place the short ribs in a freezer bag, sprinkle with cayenne pepper and drizzle with lemon juice. Seal the bag and marinate in the refrigerator for at least four hours or overnight, squishing the bag every so often to re-distribute the lemon juice and spice.

After they are done marinating, remove ribs from the bag and pat them dry.

Heat the oven to 375ºF.

Heat a Dutch oven or large skillet to medium-high heat, then add the canola oil. Sear the short ribs on all sides then remove them from the skillet to a platter.

Turn heat down to medium, then add the onions, stirring frequently for about 5 minutes, or until translucent. Add the garlic, and cook for one minute more.

Add the cocoa powder, and stir until the onions are coated. Then add the veggie broth to deglaze the pan, stirring and scraping the good bits off the bottom of the skillet. Add the molasses and stir until incorporated, then add in the porter/stout, coffee, water, ginger, sugar, tamari, chipotle and mustard. Mix well.

Put the seared short ribs into the liquid in the Dutch oven (or if you used a skillet place the liquid and ribs in an oven safe dish with a lid). Place the Dutch oven in the oven and cook for 2-3 hours, or until the ribs are very tender.

Remove the ribs from the liquid mixture, set them aside on a platter and allow them to cool. Place the Dutch oven on the stove over medium-low heat, and reduce the liquid by half, about 30 minutes.

When the ribs are cool enough to handle, remove the meat from the bones and the fatty tissue and set meat aside. When the liquid is reduced, return the shredded meat to the liquid. Keep warm until the risotto is ready.

For the mushrooms:
In a skillet over medium heat, add the butter and mushrooms, cooking until the mushrooms are browned, about 10 minutes. Add in the sage and thyme and cook for 1 minute more. Remove from heat and set aside.

For the risotto:
Mix the pumpkin purée, beer, and veggie stock in a pot, and set over low heat, keeping a ladle handy.

Add the olive oil and onion into a different pot over medium heat. Let the onions sweat for about ten minutes, stirring frequently. Add the rice, and toss to coat, letting the rice toast for about 5 minutes. Stir frequently to avoid burning the rice.

Add one cup of the pumpkin/beer/stock liquid, and stir frequently until most of the liquid is gone. Then, repeat adding more liquid in half cup increments, continuing to stir frequently, until each scoop of the liquid is almost gone.

When you have used half of the liquid, add the salt, pepper and the mushroom mixture to the rice. Keep adding the liquid, a half cup at a time, until the rice is al-dente (still has a bite to it) and the mixture has a creamy consistency.

Portion the rice into four shallow bowls. Using a pair of tongs, remove the shredded short rib from its sauce, and top each bowl with the desired amount. Garnish with fresh thyme leaves and enjoy!