Grape Habanero Barbecue Braised Short Ribs
Ingredients
Avocado Crème Drizzle
- 200 g avocado
- 18 g Serrano chilies
- 227 g salsa verde, canned
- 12 g Kosher salt
- 4 g black pepper, ground
- 31 g lime juice
- 357 g heavy cream
- 2.50 g cilantro, fresh, chopped
Grilled Braised Short Ribs
- 1600 g short ribs, beef, boneless
- 28 g olive oil
- 28 g Southwest Spice Rub
- Savory Grape Stock
Savory Grape Stock
- 200 g Grape Puree Concentrate
- 100 g tomatillos, fresh
- 50 g tomato puree
- 50 g molasses
- 50 g honey
- 20 g cilantro leaves
- 300 g beef stock
- 200 g limes, quartered
- 200 g onions, chopped
- 1 g Habanero chile
- 7 g sea salt
Southwest Spice Rub
- 10 g cumin, ground
- 5 g coriander, ground
- 10 g garlic powder
- 10 g ginger, ground
- 10 g sea salt
- 10 g Pasilla chile pepper, ground
Directions
Southwest Spice Rub:
Mix all ingredients together until thoroughly combined.
Savory Grape Stock:
Mix all ingredients together
Grilled Braised Short Ribs:
Preheat barbeque grill and oven to 375 F.
Cut beef into 8-ounce pieces of similar size. Rub with oil and seasoning and grill to sear well on all sides.
Put grilled beef and Savory Grape Stock in a braising pan and bring to a boil; reduce to simmer, cover and place in oven for one and a half hours.
Remove beef from oven and let rest. Shred beef into chunks.
Strain braising liquid into wide saucepan and simmer until reduced by two-thirds, about 30 minutes. Toss with meat.
Avocado Crème Drizzle:
Puree all ingredients except cilantro, until smooth. Do not over whip.
Stir in cilantro by hand.
ASSEMBLY:
INGREDIENTS:
Grilled Braised Short Ribs
Avocado Crème Drizzle
Corn tortillas
Cilantro (optional)
Lime wedges (optional)
METHOD:
Serve the braised short rib meat drizzled with the Avocado Crème and tortillas family-style on a platter. Garnish with cilantro sprigs and lime wedges.