24 Ounce Cut of Boneless Short Rib
1/3 Cup GSF Texican Blend (coat all sides of the short rib)
2 Medium Onions, Medium Dice
2 Large Carrots, Medium Dice
3 Ribs of Celery, Medium Dice
2 Cloves of Garlic, Minced
12 Ounces Shiner Bock Beer
1 Quart Water
2 Cups Tomato Sauce (mix all liquids together)
Liberally coat the short rib on all sides and sear in a pre-heated iron skillet.Place all vegetables in a deep roasting pan and place the short rib on top. Pour the liquid mixture around the short rib and cover with foil. Place into a preheated oven at 350 degrees and cook for 2 1/2- 3 hours.
Allow to rest. Place all liquids & veggies into food processor (or, blender) and puree 'smooth' for the sauce. Adjust seasoning with Grindstone Essential Chef's Blend. Serve with roasted sweet potatoes and green beans, garnish with cilantro.