Southwestern Short Rib with Corn Bread


  1. 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.
  2. Preheat oven to 275º F.
  3. Remove short rib from marinade, sear and place in roasting pan. Cover with marinade and slow roast for about 3 1/2 hours.
  4. Heat up remaining marinade. Remove and slice short rib, place on corn bread square and top with sauce.


  • 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