Mar 28 2011

Short Ribs

Published by at 9:02 pm under Beef

Short RibsThe Meat that Keeps Giving

When you think of short ribs, you think slow-cooking, several hours, and enough meat to feed an army. So what do you if you’re only four, three, or even two people (like my husband I)?
As with any food, take advantage of its strengths. We all know slow-cooked meat tastes better the next day, and even more so the third day. So instead of eating the same meal three times, recreate the meal each day with quick and easy tweaks.

Day 1- traditional short ribs

Day 2- barbocoa burrito
2 Poblano
2 Jalepeno
2 green peppers
1 big red onion
1/2 tablespoon ancho chili powder
2 Garlic cloves
1 teaspoon cumin
1 can Refried beans
1 Avocado
1/4 cup Yogurt, sour cream, or creme fraiche
1 cup Queso cheese

Dice the peppers, onion, and garlic and heat with 1 tablespoon olive oil for 3 minutes on medium high heat, stirring in cumin and ancho. Reserve half of mixture for tomorrow’s meal 3.

Remove and reheat 2 cups of shortribs. Remove and heat refried beans.
In the center of a warm tortilla (place several tortillas in towels and heat in 350 oven), spread the retried beans, add shredded beef, then, the peppers, cheese, yogurt, and diced avocado.

Fold in top and bottom edge if tortilla, then both side edges tightly (on over the other).

Day 3- mexican chili
red kidney beans
Black beans
Adobe chipotle pepper
1 can crushed tomatoes or diced
1/4 cup cilantro
Avocado
2 ears of corn / 8 oz frozen corn

Place rest of short ribs in a Dutch-oven or heavy pot on high heat. Cook for 3 minutes and then add reserved peppers mixture, corn, beans, and tomatoes. When it comes to a boil, bring down to a simmer. For best flavor and texture, allow to simmer for at least 30 minutes.

Serve in individual bowls. Garnish with queso cheese, cilantro, and diced avocado.

No responses yet

Trackback URI | Comments RSS

Leave a Reply