Braised Short Rib on California Avocado Tahini Puree

Serves: 4


California Avocado Tahini Puree

2 ripe, Fresh California Avocado seeded, peeled and cubed
6 Tbsp. tahini
4 cloves garlic minced
1/2 cup chopped fresh Italian parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup lemon juice
4 ice cubes
1/2 cup olive oil

Braised Short Rib on California Avocado Tahini Puree

2 lb. boneless beef short ribs
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. avocado oil
1 large yellow onion peeled and diced
1 cup carrots diced
1 cup celery ribs diced
6 cloves garlics smashed
1 cup dry red wine
2 cups beef stock (up to 4 cups, as needed to cover short ribs by 2.3)
2 Tbsp. brown sugar
30 thyme sprigs
2 bay leaves
1/4 cup fresh Italian parsley plus more for garnish
California Avocado Tahini Puree (see make-ahead recipe above)
1/2 cup dry and crumbly feta cheese
Grilled Pita Bread (optional; see make-ahead recipe below)

Grilled Pita Bread

4 medium (about 6-inches in diameter) pieces pita bread
4 tsp. extra virgin olive oil
1 tsp. sumac
1 tsp. salt
1 tsp. pepper

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit