Braised Beef Short Rib Quesadilla
Short Ribs
5# Beef Short Ribs
1ea. Onion Chopped
3ea. Celery Stalks Chopped
3Carrots Chopped
1ea. Bay Leaf
1bu. Fresh Thyme
4ea. Garlic Cloves
1btl. Medium Body Red Wine
Kosher Salt and Pepper
METHOD: Bring the red wine to a boil and flame to burn off the alcohol. Add all ingredients except the ribs. Simmer until the vegetables are tender then remove from heat. Allow to cool to room temp. Pre-heat oven to 250.
Season ribs with kosher salt and pepper. Arrange the ribs in one layer and pour the red wine mixture over the top. Cover with plastic wrap so that it forms an air tight seal, three or four layers of wrap should do it. Cover again with foil and cook in oven 12 hours. The ribs should be falling off the bone tender. You can check this by pressing down on them through the plastic wrap. Remove from the oven and allow to cool still covered with the plastic wrap.
Once the ribs have cooled remove any unwanted fat that remains on the ribs and remove bones.
Onions and Peppers
2ea. Onions Sliced
1ea. Red Bell Sliced
1ea. Yellow Bell Sliced
1ea. Green Bell Sliced
2ea. Garlic Cloves Sliced
1ea. Lime Juiced
6ea. Green Onions Sliced
1ea. Tomato Chopped
2ea. Jalapeno, Seeds and Veins Removed (Leave the seeds and veins in for more heat)
2T. Olive Oil
Kosher Salt and Pepper
METHOD: In a large sauté pan heat oil until shimmering; add onions and peppers. Season the onion and peppers with salt and pepper and cook on medium high heat 5 minutes. Add garlic. Cook 3 minutes. Add tomatoes and lime juice and cook until vegetables are tender and have good flavor. Season to taste.
Shred the short rib meat. Combine the meat with the vegetables and bring up to temperature. Check the seasonings one last time and serve with warm tortillas, sour cream, and salsa Verde, or any other sauce that you may like.
The ribs are also excellent with this bourbon glaze recipe.
Bourbon Glaze
1# Brown Sugar
1T. Dry Mustard
6ea. Garlic Cloves, Minced
1⁄2 t. All Spice
1⁄2 t. Cumin
2T. Salt
1t. Black Pepper
2T. Franks Red Hot Sauce
1T. Worcestershire
1c. Bourbon
1⁄2 c. Red Wine
METHOD: Combine ingredients in sauce pot and heat until all ingredients are melted and incorporated into a smooth sauce.