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“Courtesy of Chef Kevin Templeton”
READY IN:
4hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Salsa Fresca:
  2. Mix all ingredients together.
  3. Guacamole:
  4. Add all ingredients together and blend with mixer. Make sure to store in an airtight container.
  5. Cheese Sauce:
  6. Melt 2 tablespoons of butter in a small saucepan and add 4 tablespoons of flour (wet sand consistency). Stir occasionally until golden colored and set aside (roux).
  7. In a large saucepan, sauté garlic and jalapenos with garlic oil. Deglaze with beer and bring to a simmer.  Add veggie base and half and half.
  8. Bring to a boil and add half of the roux. Stir inches If it is not thick enough after a few minutes add the other half of the roux.
  9. Simmer liquid for 5 minutes and take off heat.  Add pepper jack and cream cheese. If it is too thick, add a little more half and half. Whisk in until cheeses are completely incorporated (melted).
  10. Ribs:
  11. Generously cover short ribs with salt, pepper and ancho powder.
  12. Grill on high heat for about 2 to 3 minutes per side.
  13. Place in a crock-pot and add all remaining ingredients.  Simmer on medium heat for about 2 to 3 hours (or until the meat falls of the bone).
  14. Place all ingredients in a large stockpot and bring to a simmer. Simmer for 45 minutes. Once meat is tender, remove the bone and shred.  Yum.

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