This is the first meal I've made with the blog in mind. Hopefully my recipe writing and photo taking skills will improve over time. This dish was inspired by two different Food Network recipes for short rib tacos. This was my first attempt at short ribs, and they came out great! I can't wait try some new variations.
3lbs short ribs
3 carrots cut into 2 inch pieces
5 stalks celery cut into 2 inch pieces
½ yellow onion, diced
3 cloves garlic, minced
1 ¾ cups red wine
8oz ketchup
salt, pepper, olive oil
Heat olive oil in a deep pot, add vegetables and cook until onions are translucent, roughly 5 minutes, add liquid ingredients and simmer for 15 minutes. Heat olive oil in pan on high, add half of short ribs and sear each side for 4 minutes per side. Transfer seared short ribs into a dutch oven, cover with vegetable mixture and braise for 3.5 hours at 300. Remove short ribs, pull meat apart and discard fat and bones.
Salsa
1 ½ cups frozen kernel corn
½ yellow onion, finely diced
1 jalapeno, diced
1 clove garlic, minced
1 zucchini, diced
Juice of 1 lime
1 pinch, lime zest
1 tsp cilantro
Heat olive oil in pan on high, brown onions, garlic, jalapeno, about 4 minutes. Add lime zest, cilantro and zucchini and cook on medium heat for 5 minutes. Transfer mixture to a bowl and add lime juice. Bring pan back to high heat, add a small amount of oil, add corn and cook until thawed, add onion mixture, heat on low for 5 minutes. Set aside for at least 2 hours before serving.
Heat tortillas; construct tacos with meat, salsa, and cheese to taste. Enjoy!
- post meal chef's note - Short rib sauce was good, but very rich, and not as spicy as I might have liked for a mexican type dish. In the future, I might braise with beer instead of red wine and added some heat.
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