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.