Chefs Chris Greve, Kevin Ryan and Jamie Evanoff Jalapeño and date–braised back ribs
- Prep time 0Min
- Cook time 0Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Ribs
- Serves 4
Jalapeño and date–braised back ribs as concepted by Chefs Chris Greve, Kevin Ryan and Jamie Evanoff at Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.
Ingredients
For the beef:
- Grassfed Aussie beef back ribs
- jalapeños, halved
- dates
- stock
Waxy potatoes, thinly sliced on a mandoline
- vegetable oil
- salt
Garnish:
- cilantro
- queso fresco
Method
1. Infuse the stock with jalapeños and dates and braise the ribs using a traditional method until tender but not flaky, to yield 1 pound meat. Mix in some of the braising liquid.
2. Pan-fry the sliced potatoes until well browned and crispy. Sprinkle with salt.
3. For each serving, divide 4 ounces meat between crisped potatoes. Garnish with queso fresco and cilantro.
