Short Rib 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

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


Short Rib Beignets

  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.
  4. Remove from the pan and set aside. To the pan, add the onion, carrot and celery and cook for 4 minutes.
  5. 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.
  6. 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.
  7. 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.)
  8. Heat a large pot of vegetable oil to 350 degrees.
  9. 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.
  10. 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.
  11. 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.