Braised Short Rib Fries - cooking recipe

Ingredients

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

Preparation

Salsa Fresca:
Mix all ingredients together.
Guacamole:
Add all ingredients together and blend with mixer. Make sure to store in an airtight container.
Cheese Sauce:
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).
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.
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.
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).
Ribs:
Generously cover short ribs with salt, pepper and ancho powder.
Grill on high heat for about 2 to 3 minutes per side.
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).
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.