Braised Short Rib Fries

Courtesy of Chef Kevin Templeton

• Ready In: 4 hrs 30 mins
• 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

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.