Short Rib Spiedino
Chef Kelly Whitaker has put a twist on the Italian spiedino. Literally translated to "skewer", Chef Whitaker takes perfectly sous vide short rib meat and cooks them on a skewer in his wood fired oven at Basta in Boulder, Co. While cooking the meat, Whitaker shows you how to craft a sweet and spicy chocolate sauce with Ritual Chocolate to drizzle over these flavor-packed skewers.
Short Rib Spiedino | Chocoate | Espelette
For The Rub
1 Cup, Fine Ground Coffee or Espresso
2 Tablespoons, Espolette or Cayenne
2 Teaspoon, Brown Sugar
Salt to Taste
For The Sauce
1/2 Bar, Ritual Chocolate Mid-Mountain Blend
1/3 Cup, Ground Espresso
2 Tablespoons, Butter
1 Tablespoon, Brown Sugar
- Take your favorite cut of meat and place on skewer. Rub down the meat with your espresso rub and sear on grill or hot skillet.
- Over a double broiler or low heat warm the chocolate, butter, and sugar. Add the espresso until the sauce comes together.
- Grill your steak to your desired temperature.
- Drizzle the chocolate over the steak and serve.