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1
For the short ribs: Place the short ribs in a freezer bag, sprinkle with cayenne pepper and drizzle with lemon juice.
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2
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.
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3
After they are done marinating, remove ribs from the bag and pat them dry.
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4
Heat the oven to 375 degrees F.
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5
Heat a Dutch oven or large skillet to medium-high heat, then add the canola oil.
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6
Sear the short ribs on all sides then remove them from the skillet to a platter.
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7
Turn heat down to medium, then add the onions, stirring frequently for about 5 minutes, or until translucent.
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8
Add the garlic, and cook for one minute more.
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9
Add the cocoa powder, and stir until the onions are coated.
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10
Then add the veggie broth to deglaze the pan, stirring and scraping the good bits off the bottom of the skillet.
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11
Add the molasses and stir until incorporated, then add in the porter/stout, coffee, water, ginger, sugar, tamari, chipotle and mustard.
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12
Mix well.
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13
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).
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14
Place the Dutch oven in the oven and cook for 2-3 hours, or until the ribs are very tender.
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15
Remove the ribs from the liquid mixture, set them aside on a platter and allow them to cool.
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16
Place the Dutch oven on the stove over medium-low heat, and reduce the liquid by half, about 30 minutes.
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17
When the ribs are cool enough to handle, remove the meat from the bones and the fatty tissue and set meat aside.
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18
When the liquid is reduced, return the shredded meat to the liquid.
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19
Keep warm until the risotto is ready.
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20
For the mushrooms: In a skillet over medium heat, add the butter and mushrooms, cooking until the mushrooms are browned, about 10 minutes.
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21
Add in the sage and thyme and cook for 1 minute more.
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22
Remove from heat and set aside.
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23
For the risotto: Mix the pumpkin puree, beer, and veggie stock in a pot, and set over low heat, keeping a ladle handy.
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24
Add the olive oil and onion into a different pot over medium heat.
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25
Let the onions sweat for about ten minutes, stirring frequently.
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26
Add the rice, and toss to coat, letting the rice toast for about 5 minutes.
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27
Stir frequently to avoid burning the rice.
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28
Add one cup of the pumpkin/beer/stock liquid, and stir frequently until most of the liquid is gone.
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29
Then, repeat adding more liquid in half cup increments, continuing to stir frequently, until each scoop of the liquid is almost gone.
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30
When you have used half of the liquid, add the salt, pepper and the mushroom mixture to the rice.
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31
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.
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32
Portion the rice into four shallow bowls.
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33
Using a pair of tongs, remove the shredded short rib from its sauce, and top each bowl with the desired amount.
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34
Garnish with fresh thyme leaves and enjoy!
