Short Rib Tacos “¢
1 Recipe-Braised Short Ribs-bones removed, meat shredded “¢
24 Each-Corn Tortillas “¢
1 Cup-Purple Cabbage-shredded “¢
2 Each-Jalapeno Peppers-thin sliced “¢
To Taste-Sour Cream-or cr̬me fraiche Ң
1 Cup-Quesco Fresco-crumbled “¢
To Taste-Pork Rinds-crumbled “¢
To Taste-Cilantro-leaves only Directions 1.
Prepare short ribs according to recipe below. 2.
Remove bones, shred meat and keep warm. 3.
Warm tortillas in dry hot skillet or grill, keep warm in a kitchen towel. 4.
Assemble by starting with two corn tortillas stacked on top of one another. 5.
Top with short rib meat, cabbage, jalapeno, cooked onions/carrots, sour cream, quesco fresco, pork rinds, and cilantro. Braised Short Ribs “¢
4 Tablespoons-Olive Oil “¢
5 Pounds-Short Ribs-preferably thicker cuts “¢
To Taste-Kosher Salt and Black Pepper “¢
3 Each-Carrots-peel, sliced “¢
1 Each-White Onion-halved, sliced “¢
6 Cloves-Fresh Garlic-rough chopped “¢
2 Tablespoons-Tomato Paste “¢
3 Tablespoons-Apple Cider Vinegar “¢
3-4 Sprigs-Fresh Thyme-whole stem “¢
2 Cups-Red Wine-Cabernet or Merlot “¢
2 to 4 Cups-Beef Stock-just enough to surround the roast but not cover it Directions 1.
Preheat oven to 300 degrees 2.
In oven safe pot/Dutch oven, warm oil over medium low heat. 3.
Pat short ribs dry and season with salt and pepper. 4.
Add to pot and brown on all sides, 8-10 minutes total. 5.
Remove ribs from pan and place on a plate. 6.
To pot add carrot, onion, garlic and cook until onions are soft and translucent, about 5 minutes. 7.
Add tomato paste, vinegar, thyme and stir to melt paste. 8.
Add roast back to pot, add wine and enough beef stock to surround ribs but not cover. 9.
Lid pot and place on middle rack of oven, cook for 1 1/2 hours. 10.
Meat should be tender but not falling apart, remove lid and cook 45 to 1 hour more, turning once. 11.
The sauce in pan should be reduced by about half. 12.
Remove ribs to serving plate, strain out vegetables (place on plate with ribs) and skim fat off sauce. Tip: If not serving immediately let ribs cool in its juices, when cool remove half of the juices, make the sauce as stated above, cover roast and place in refrigerator. To reheat: place ribs (still in the covered pot covered) in preheated 300 degree oven and warm gently, until warmed all the way through and serve with reheated sauce
