Short Rib Beignets

Short Rib Beignets

Create a free account with Tastemade to save recipes and videos!

Save

Tender, flavorful short ribs wrapped in perfectly fried dough. What more do you need?

Short Rib Beignets
Servings:

serving time12 beignets

Ingredients

  • Short ribs:

  • 1/4 cup instant espresso powder

  • 2 tablespoons sugar

  • 2 tablespoons cocoa powder

  • Salt and pepper, to taste

  • 2 pounds boneless beef short ribs

  • 2 tablespoons extra-virgin olive oil

  • 1/2 yellow onion, diced

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 4 cups beef broth

  • 1 bay leaf

  • Beignets:

  • 1/4 cup warm water, approximately 110 degrees

  • 1 package active dry yeast

  • 1 cup evaporated milk

  • 1/2 cup canola oil

  • 1/4 cup sugar

  • 2 large eggs, divided

  • 4 cups self-rising flour, divided

  • Vegetable oil, for frying

  • Chopped parsley, for garnish

Instructions

  1. Preheat oven to 325 degrees.

  2. In a small bowl, combine espresso powder, sugar, cocoa powder, salt and pepper. Pat the short ribs dry with a paper towel and evenly coat them with the dry rub.

  3. Heat the oil in a large Dutch oven over medium heat, and sear the short ribs on each side, about 5 minutes. Remove from the pan and set aside. To the pan, add the onion, carrot and celery and cook for 4 minutes. Add in the beef broth and bay leaf, and return the short ribs to the pan. Bring to a boil, cover and transfer the pan to the oven to cook for 2 1/2 to 3 hours. Once tender, remove from the oven and shred the beef using two forks. Set aside to cool.

  4. In the bowl of a stand mixer fitted with the dough hook, dissolve yeast in warm water and let sit for 10 minutes until foamy. Add evaporated milk, oil, sugar, 1 egg and 2 cups of self-rising flour. Mix until smooth. Mix in the remaining flour and knead to form a soft dough. Transfer the dough to a lightly greased bowl, cover with plastic wrap and proof on the counter for 2 hours. (This step can be done while the short ribs are in the oven.)

  5. Heat a large pot of vegetable oil to 350 degrees.

  6. Once the dough has proofed, punch down to flatten. Transfer to a floured surface and roll the dough out into a large rectangle. Cut the dough into 24 2-inch squares. Using a pastry brush, moisten the edges of each rectangle with the remaining egg, and place a tablespoon of short rib filling in the center of 12 of the squares. Top with the remaining squares, and gently press down the edges to create a seal.

  7. Carefully add beignets to the hot oil and cook, flipping constantly, until puffed and golden brown. Transfer to a paper towel-lined plate to drain. Sprinkle with chopped parsley and serve.

email

Email

print

Print

Facebook Comments

Coming right up

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

Tastemade App

To save this video and more, Download the Tastemade App

Sundays Ain't Scary

We’re giving you FREE access to Live TV to beat the Sunday Scaries!

Watch Now

Maybe Later

You have 4 free videos left this month

Upgrade to Tastemade Plus for unlimited videos!