Short Rib Quesadilla Recipe

Season and sear

Pat short ribs dry with paper towels. Season all sides with kosher salt and black pepper. Heat 2 tbs vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When shimmering, add short ribs in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side, until a deep mahogany crust forms. Remove ribs and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and beginning to brown, about 5 minutes. Add smashed garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute to deepen flavor.

Deglaze and braise

Pour in beef stock and use a wooden spoon to scrape up browned bits from the bottom of the pot. Stir in soy sauce, brown sugar, dried oregano, bay leaf, and apple cider vinegar. Return short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the ribs; add a splash more stock or water if needed.

Braise until tender

Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or reduce heat to low and simmer on the stovetop. Braise until the short ribs are fork-tender and falling apart, 2.5–3 hours. Check once midway and rotate pieces for even cooking.

Shred and reduce sauce

Remove short ribs to a cutting board. Skim any excess fat from the braising liquid, then increase heat and simmer the liquid uncovered until it reduces and thickens slightly, about 8–12 minutes. Shred the meat with two forks, discarding bones and any large pieces of connective tissue. Toss shredded meat with a few tablespoons of the reduced sauce to keep it moist and flavorful. Taste and adjust seasoning with salt and pepper if needed.

Prepare filling

In a medium bowl combine 1.5 cups shredded cheddar, 0.75 cup Monterey Jack, chopped cilantro, diced red onion, and chopped jalapeño if using. Add 2 cups (about) of the shredded short rib meat and fold gently so the meat and cheese are evenly distributed. Reserve remaining cheese for finishing.

Heat skillet

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tbs vegetable oil and 1 tbs butter and swirl until the butter melts and foams. Wipe excess oil if the pan seems too greasy; you want a light coating to crisp the tortilla.

Assemble quesadilla

Place one tortilla on a plate or cutting board. Sprinkle a thin, even layer of reserved cheese on half the tortilla (this helps the top tortilla adhere). Pile about 1/3 to 1/2 cup of the short rib and cheese filling on top of the cheese, keeping filling away from the edge. Fold the tortilla in half to enclose the filling.

Cook quesadilla

Carefully transfer folded quesadilla to the preheated skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until the exterior is golden brown and crisp and the cheese is fully melted. If the tortilla browns before the cheese melts, lower heat slightly and cover the pan for a minute to trap heat.

Finish and keep warm

Transfer cooked quesadilla to a cutting board and tent loosely with foil to keep warm. Repeat assembly and cooking with remaining tortillas and filling, adding a little more butter to the skillet as needed. Stack finished quesadillas on a sheet pan in a warm oven (200°F/95°C) if making ahead.

Slice and serve

Cut each quesadilla into 3 or 4 wedges using a sharp knife or pizza cutter. Serve immediately with sour cream, salsa, pickled red onions, and lime wedges as desired.