Short Rib Burrito Recipe

Inspired by The Mule

Time3h

Serves4

A flavorful burrito filled with tender short rib.

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Ingredients

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Short Rib Filling

2 pounds short ribs

2 cups beef broth

1 medium Onion

4 cloves Garlic

2 tsp Cumin

1 tsp Smoked paprika

to taste Celtic sea salt

to taste black pepper

4 large tortillas

1 cup Shredded cheese

to taste Sour cream

to taste fresh cilantro

Method

Preparation

Prepare the Short Ribs

In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the short ribs with salt and pepper, then sear them until browned on all sides. Remove the ribs and set aside.

Sauté Aromatics

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.

Cook the Ribs

Return the short ribs to the pot. Add the beef broth, cumin, and smoked paprika. Bring to a simmer, cover, and reduce heat to low. Cook for about 2.5 to 3 hours or until the meat is tender and falling off the bone.

Shred the Meat

Once the short ribs are cooked, remove them from the pot and shred the meat using two forks. Discard any bones and excess fat.

Assemble the Burritos

Warm the tortillas in a pan or microwave. Place a portion of shredded short rib in the center of each tortilla. Top with shredded cheese, sour cream, and fresh cilantro. Roll the tortillas tightly to enclose the filling.

Serve

Cut the burritos in half and serve hot with additional toppings if desired.