Chai Tea Braised Short Ribs With Grilled Stone Fruit

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Makes: 6 servings adjust

Directions
 

Step 1

Preheat oven to 250 degrees

Ingredients

  • 2 Chai Teabags
  • 2 racks Beef Short Rib
  • 2 Dried Whole Bay Leaves
  • 2 cloves Garlic
  • 1 bottle Beer
  • 3 tablespoons Salt
  • 4 tablespoons Vegetable Oil
  • Boiling Water, to cover

Step 2

Place Chai Tea Braise ingredients into a braising pan and cover tightly with foil. (A buffet casserole or Dutch oven can also be used.) Cover with boiling hot water. Place the pan in the 250 degree oven. Cook for 2 hours and then reduce heat to 150 degrees and cook for another 2 hours.
 

Step 3

Remove the pan from the oven and carefully remove the ribs from the liquid. Allow them to come to room temperature before placing on the grill. Reserve the remaining liquid.

Ingredients

  • 1 cup braising liquid, retained from rib marinade
  • 3 cups Ketchup
  • 1 3⁄4 cups Brown Sugar
  • 3 tablespoons Balsamic Vinegar
  • 1⁄2 Chipotle Pepper

Step 4

While the ribs are cooling, make the Grilled Stone Fruit. Place the ingredients in a saucepot and bring to simmer. Simmer for 20 minutes.

Ingredients

  • 2 Peaches, pitted and lightly charred on grill

Step 5

Remove from heat and allow the sauce to cool. Place the cooled sauce in a blender with the grilled peaches. Puree and check for seasoning to taste. Set aside.
 

Step 6

Oil the grates lightly with vegetable oil and preheat grill. Cook the ribs for 4 minutes on each side. Serve the Chai Tea Braised Short Ribs with the Grilled Stone Fruit.
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