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· Mar 11, 2022

Grape Habanero Barbecue Braised Short Ribs

Grape Habanero Barbecue Braised Short Ribs Request Sample

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.

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