Celebrate California Avocado Month in June With Chef Brooke Williamson
Add the avocado, tahini, garlic cloves, parsley, salt, pepper, and lemon juice to the bowl of a food processor.
- Add the avocado, tahini, garlic cloves, parsley, salt, pepper, and lemon juice to the bowl of a food processor.
- Preheat oven to 325 F. Trim the short ribs of any visible fat and pat dry with a paper towel.
- Heat a Dutch oven that is large enough to accommodate the short ribs (approximately 8 qt.)
- Add avocado oil to coat the bottom of the Dutch oven and sear the ribs on all sides until nicely caramelized and browned.