Braised Short Rib on California Avocado Tahini Puree

CALIFORNIA AVOCADO TAHINI PUREE

1. Add the avocado, tahini, garlic cloves, parsley, salt, pepper, and lemon juice to the bowl of a food processor. Pulse to combine the ingredients and then let the food processor run for 1-2 minutes. Remove the lid and scrape the sides of the bowl.
2. Add the ice cubes to the mixture, then cover and turn the processor back on. Add the olive oil in a steady stream through the feed tube while the machine is running. Remove the lid, taste and reseason if necessary.

BRAISED SHORT RIB ON CALIFORNIA AVOCADO TAHINI PUREE

1. Preheat oven to 325 F. Trim the short ribs of any visible fat and pat dry with a paper towel. Season the short ribs with salt and pepper. Heat a Dutch oven that is large enough to accommodate the short ribs (approximately 8 qt.) over medium high heat. Add avocado oil to coat the bottom of the Dutch oven and sear the ribs on all sides until nicely caramelized and browned. Remove the short ribs from the pot onto a clean plate or bowl. Add the diced onion, carrot and celery to the Dutch oven and turn the heat to medium low.
2. Cook the vegetables until they begin to soften, and the onion starts to turn translucent. Take advantage of the moisture that the vegetables release to scrape up all the brown bits on the bottom of the pan from searing the short ribs. After the vegetables have slightly softened, add in the garlic. Turn the heat up slightly and cook until the garlic is fragrant and golden brown.
3. Add the red wine to the pot to deglaze, stirring frequently to evaporate and loosen any stubborn stuck bits at the bottom of the pan. When the red wine is fully evaporated, add 2 cups of beef stock, brown sugar, thyme sprigs, bay leaves, parsley and heat to just below a simmer.
4. Nestle the short ribs into the stock, vegetables and aromatics so that liquid comes up the sides by ⅔. The amount of stock you will need will vary depending on the size of your Dutch oven. If you need to add more stock to make this measure, add it now, if you are slightly above this measure – do not worry – you will reduce this sauce at the end, just make sure the short ribs are not fully submerged.
5. Cover the Dutch oven with the lid and place into the preheated oven. Cook for 3 hours, turning the ribs every 45 minutes until they are fully fork tender.
6. When the ribs are perfectly tender, take them out of the oven and allow them to cool naturally in the sauce until cool enough to touch. Transfer the short ribs to a clean bowl and allow to cool slightly.
7. Strain the braising liquid into a small pot and cook over medium heat until reduced, thickened and glossy. While the liquid is reducing, shred the cooled short rib meat. Add the shredded short rib meat back into the reduced braising liquid and mix thoroughly. Taste and reseason with salt and pepper as needed.
8. To plate, divide the tahini puree evenly between each serving in shallow bowls or plates. Spread out the puree with the back of a spoon. Top the puree with a saucy spoonful of the braised short rib. Garnish with dry, crumbly feta and fresh Italian parsley leaves. Serve with grilled pita bread (optional).

GRILLED PITA BREAD

1. Heat a grill pan over medium heat. Brush both sides of the pita bread with extra virgin olive oil. Grill both sides of the pita bread until crisped with visible grill marks. Remove and season with sumac, salt and pepper. Cut into quarters and serve.

Variations: Skip the grilled pita bread and serve with store-bought pita chips for convenience and crunch – or replace with crisp veggies to keep it paleo and keto-friendly!

Serving Suggestion: Serve with a fresh green salad with a bright lemon dressing and/or fresh fruit salad.

Beverage Pairing: Serve with a glass of bold red wine.