Executive chef Jim Lamb has been with Harry’s Detroit since Harry Kefalonitis opened it 11 years ago at 2482 Clifford St. in downtown Detroit. Lamb got his culinary training at OCC, and prior to Harry’s, he had stints at Beverly Hills Grill and Dino’s. His short ribs are perennially popular at Harry’s. Though the dish may sound spicy, Lamb says it really isn’t. The red ancho chilies just give it a nice kick. – Molly Abraham
Coffee and red chili braised beef short ribs with cheddar grits (Serves 4)
Short ribs:
2 dried ancho chilies
1 cup hot water
½ large white onion (rough chop)
2 whole peeled garlic cloves
2 tablespoons chopped chipotle with adobo sauce
2 tablespoons maple syrup
½ cup strong brewed coffee
1 tablespoon fresh lime juice
6 cups beef broth
4 16-ounce three-bone beef short ribs
Salt and pepper to taste
3 tablespoons olive oil
Directions: Remove the stems and de-seed the ancho chilies. Soak in hot water. Put onion, garlic, chipotles, syrup, coffee, lime juice, and beef broth in a blender. Pulse, then add reconstituted ancho chilies and blend until smooth. Set aside. Salt and pepper the short ribs. Heat olive oil in a large sauté pan until just barely smoking. Add short ribs and brown on all sides. Put into a deep-sided pan, add braising liquid, and cover with foil. Braise in oven at 350 for 2 hours.
Cheddar grits:
3 ½ cups water
¾ cup old fashioned grits
¼ teaspoon salt
2 tablespoons unsalted butter
¼ cup heavy cream
1 cup extra sharp cheddar
Directions: Bring water to a boil. Add grits, salt, and butter and bring back to a boil. Turn down heat to a simmer and cook covered for 15 minutes. Add remaining ingredients. Stir until cheese is melted. Adjust seasonings. Serve.
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