Braised Short Rib Fries

• 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

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, saute 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.

salsa fresca, tomatoes, yellow onion, serrano chilies, garlic, cilantro, lime juice, ground cumin, ground coriander, kosher salt, black pepper, avocados, yellow onion, garlic, jalapenos, cilantro, lime juice, cumin, coriander, kosher salt, black pepper, pepper, garlic, jalapenos, garlic oil, vegetable stock base, beer, pepper cheese, cream cheese, short, chili powder, california chilies, tomatoes, water, garlic, yellow onion, vegetable stock base, cumin, coriander, sugar, salt

Taken from www.food.com/recipe/braised-short-rib-fries-535578 (may not work)