- 2 quarts fresh carrot juice
- 2 oz chopped chipotle in adobo
- 1 tsp. grated ginger
- 3/4 cup grape seed oil
- Kosher salt and freshly ground black pepper
- 10 pounds sweet onion sliced
CARAMELIZE the onions in a medium sauce pan. Set aside to cool.
ADD carrot juice, ginger and chipotle into a large sauce pan. Reduce till nape, season with salt & pepper
ADD 1 oz of compote to short rib pouch (after rib has been removed).
SHAKE bag to emulsify the compote and sauce. Top short rib with onions and sauce.