Short Rib Barbacoa w/ Jalapeno Gremolata & Papas Gratin

Serves: 8 people
Ingredients:
5 pound boneless short rib
4 onions, roasted/grilled
6 whole roma tomatoes, roasted/grilled
3 heads garlic
bottle red wine
3 quarts beef stock
3 sprigs thyme
2 bay leaves
3 dried chipotles
2 dried ancho chilis
3 dried guajillo chilis
Banana leaf
Salt
Pepper
Directions:
1. Trim off all silver skin on short rib
2. Season liberally with salt and pepper then sear for about 4/5 minutes per side. Pull it off
3. Put onions, tomatoes, and garlic into pan.
4. Glaze pan with half a bottle of red wine, add beef stock, bring to a simmer and put short
ribs back into pan
5. Add thyme, bay leaves, chipotles, anchos, and guajillo chiles
6. Grill banana leaf for 30 seconds, cover pan with grilled banana leaves, put foil on pan
and pop into oven for 2 hours at 325 degrees or until fork tender
7. Take dish out of oven and baste short ribs with braising liquid stock
8. Season again with salt and pepper and put them back on grill, until heated through.
Glaze with just a little bit of reduced juice

Jalapeno Gremolata
1 jalapenos
4 scallions
bunch of cilantro
2 cloves garlic
Zest of 1 lemon
Zest of 1 orange
cup olive oil

Finely chop the cilantro and green onions and add to a mixing bowl. With a microplane or
zester, zest the garlic, jalapeno, lemon and orange into the bowl. Season with salt and pepper
and add the olive oil. Mix well.

Papas Gratin
6 yukon gold potatoes, scalloped
2 cups heavy cream
2T butter
6 cloves of garlic, roasted
1c cotija cheese
2T fresh thyme leaves
2T roasted poblano, diced
2T caramelized onion, diced
2c shredded cheese (quesadilla)
Salt and pepper
Peel the potatoes and slice about inch thick. In a sauce pot add the cream, butter and
roasted garlic. Let simmer for about 3-4 minutes over medium heat and with a stick blender,
puree the garlic into the cream and butter mix, set aside. In a baking pan, shingle the sliced
potatoes, season with salt and pepper, evenly scatter of the diced poblano and onion, top
with of the cotija cheese and about 2-3 tablespoons of the cream mixture and some of the
fresh thyme. Repeat 2-3 times until the gratin is about 2-3 inches thick. Top with the shredded
cheese and bake in a 350 degree oven until potatoes are cooked thru and the cheese on top is
slightly browned and bubbly.
Serve the short rib along side of the gratin, glazed with a spoonful of the braising liquid and top
the short rib with about a tablespoon of the jalapeno gremolata and enjoy.