Short Rib And Wild Rice Bowl Recipe

Inspired by Rioja

Time2h

Serves4

roasted sweet potato, Brussels sprouts, currants, pickled red onions, micro cilantro

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 lbs Short ribs

1 cup Wild rice

1 medium Sweet potato

1 cup Brussels sprouts

1 tbs Currants

1 medium Red onion

1/2 cup Vinegar (for pickling)

1/2 cup Micro cilantro

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare Pickled Onions

Slice the red onion thinly and place it in a jar. Pour vinegar over the onions and let them sit for at least 30 minutes to pickle.

Roast Vegetables

Preheat your oven to 400°F (200°C). Cut the sweet potato into cubes and halve the Brussels sprouts. Toss both with olive oil, salt, and black pepper. Spread out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Cook Wild Rice

In a medium saucepan, combine wild rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes until the rice is tender.

Cook Short Ribs

Season the short ribs with salt and black pepper. In a large skillet, heat some olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Transfer to a slow cooker and cook on low for 6-8 hours, or until tender.

Assemble the Bowl

In a bowl, layer the wild rice, roasted sweet potatoes, Brussels sprouts, and short ribs. Top with pickled onions, currants, and micro cilantro before serving.