Braised Short Rib Fries
- Ready In:
- 4hrs 30mins
- Ingredients:
- 40
- Serves:
-
4
ingredients
-
Salsa Fresca
- 6 tomatoes (small, diced)
- 1 yellow onion (small, diced)
- 2 serrano chilies (small, diced)
- 1 tablespoon granulated garlic
- 1 bunch cilantro (chopped)
- 1 ounce fresh lime juice
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon kosher salt
- 1⁄2 tablespoon black pepper
-
Guacamole
- 4 avocados, peeled and seeded
- 1 yellow onion, diced
- 2 tablespoons granulated garlic
- 2 jalapenos, chopped
- 1 bunch cilantro
- 2 ounces lime juice
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon kosher salt
- 1⁄2 tablespoon black pepper
-
Pepper Jack Beer Cheese Sauce
- 2 garlic cloves, chopped
- 4 diced jalapenos
- 1 tablespoon garlic oil
- 1 quart half-and-half
- 1 tablespoon vegetable stock base
- 8 ounces beer
- 1 lb monterey jack pepper cheese
- 1 lb cream cheese, diced
-
Short Ribs
- 2 -3 lbs bone-in short ribs
- 1⁄4 chili powder
- 8 ounces california chilies
- 2 tomatoes, roughly chopped
- 16 ounces water
- 6 garlic cloves
- 1 yellow onion, chopped
- 2 tablespoons vegetable stock base
- 2 tablespoons cumin
- 2 tablespoons coriander
- 2 tablespoons sugar
- 1⁄4 cup salt
directions
-
Salsa Fresca:
- Mix all ingredients together.
-
Guacamole:
- Add all ingredients together and blend with mixer. Make sure to store in an airtight container.
-
Cheese Sauce:
- 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).
- 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.
- 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.
- 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).
-
Ribs:
- Generously cover short ribs with salt, pepper and ancho powder.
- Grill on high heat for about 2 to 3 minutes per side.
- 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).
- 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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RECIPE SUBMITTED BY
Food.com
United States
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