Jul 14 2026
Restaurants›Rusty Pelican - Miami›Short Rib Empanadas Recipe

Short Rib Empanadas Recipe

Inspired by Rusty Pelican - Miami
Time12h
Serves12

12-hour Braised Short Rib, Pickled Jalapeño and Sweet Corn Emulsion, Tomato-Vanilla Jam

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Ingredients

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Short Rib Filling

Pickled Jalapeños

Sweet Corn Emulsion

Tomato-Vanilla Jam

Empanada Dough

Method

Short Rib Filling

  1. 1

    Prepare the Short Ribs

    Preheat your oven to 300°F (150°C). In a large oven-safe pot, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them in the pot until browned on all sides. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add diced onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.

  3. 3

    Braise the Short Ribs

    Return the short ribs to the pot. Add beef broth, red wine, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Braise for 12 hours, or until the meat is tender and falling off the bone.

  4. 4

    Shred the Meat

    Once cooked, remove the pot from the oven. Take out the short ribs, shred the meat, and discard the bones and excess fat. Stir the shredded meat back into the pot with the braising liquid.

Pickled Jalapeños

  1. 5

    Prepare the Pickling Brine

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar dissolves.

  2. 6

    Pickle the Jalapeños

    Place sliced jalapeños in a jar and pour the hot brine over them. Allow to cool, then refrigerate for at least 1 hour before using.

Sweet Corn Emulsion

  1. 7

    Cook the Corn

    In a saucepan, combine fresh corn kernels with heavy cream and a pinch of salt. Simmer over medium heat until the corn is tender, about 10 minutes.

  2. 8

    Blend the Emulsion

    Transfer the corn mixture to a blender and blend until smooth. Strain through a fine-mesh sieve and keep warm.

Tomato-Vanilla Jam

  1. 9

    Cook the Jam

    In a saucepan, combine diced tomatoes, sugar, and the split vanilla bean. Cook over medium heat, stirring until the mixture thickens, about 30 minutes.

  2. 10

    Finish the Jam

    Remove the vanilla bean, stir in lemon juice, and let it cool before using.

Empanada Dough

  1. 11

    Make the Dough

    In a large bowl, combine all-purpose flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice-cold water, mixing until a dough forms.

  2. 12

    Chill the Dough

    Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Assembly

  1. 13

    Fill the Empanadas

    Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into circles. Place a spoonful of short rib filling and a few pieces of pickled jalapeños onto one half of each circle. Fold and seal the edges by crimping with a fork.

  2. 14

    Bake the Empanadas

    Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.

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