Restaurants›State and Lake Chicago Tavern›Braised Short Rib Wrap Recipe

Braised Short Rib Wrap Recipe

Inspired by State and Lake Chicago Tavern
Time3h 30m
Serves4

hoisin sauce, cabbage slaw, cilantro vinaigrette, flour tortilla, s&p fries

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Ingredients

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Braised Short Rib Wrap Ingredients

Method

Preparation Instructions

1

Braised Short Ribs

In the same pot, add hoisin sauce and enough water to cover the ribs. Bring to a simmer and return the short ribs to the pot. Cover and place in the oven. Braise for about 3 hours, or until the meat is tender and falling off the bone.

2

Cabbage Slaw

In a large bowl, combine cabbage, julienned carrot, and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the slaw and toss to combine.

3

Assemble the Wraps

Once the short ribs are done braising, shred the meat using two forks. Warm the flour tortillas slightly. Place a generous amount of shredded short rib on each tortilla, top with cabbage slaw, and drizzle with extra hoisin sauce if desired. Roll up the tortillas to form wraps.

4

Serve

Serve the wraps with a side of seasoned French fries.