Southwestern Short Rib with Corn Bread
Southwestern Short Rib with Corn Bread
Directions
- In a blender combine, juices, chipotle in adobo sauce, olive oil, salt and garlic. Cover short rib with marinade (reserve 1/4 cup). Marinate overnight.
- Preheat oven to 275º F.
- Remove short rib from marinade, sear and place in roasting pan. Cover with marinade and slow roast for about 3 1/2 hours.
- Heat up remaining marinade. Remove and slice short rib, place on corn bread square and top with sauce.
Ingredients
- 4 oz Corn Bread Square
- 2 oz Peak Fresh Produce® Garlic, chopped
- 1/2 oz Delectables sea salt
- 8 oz Piancone® Oil, Olive
- 3 oz Ascend® Juice, Orange 100%
- 3 oz lime, juice
- 3 oz Chipotle Pepper in Adobo Sauce
- 6 oz Braveheart® Angus Beef Short Rib
Chef Jeffrey Merry - Executive Chef, Performance Foodservice - Boston
