Tree Top


Grape Habanero Barbecue Braised Short Ribs


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



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.



Grilled Braised Short Ribs
Avocado Crème Drizzle
Corn tortillas
Cilantro (optional)
Lime wedges (optional)


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.