Short Rib Empanadas Recipe

Season & Brown

Pat short rib pieces dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a heavy skillet over medium-high heat. Brown the short rib pieces in batches, 2–3 minutes per side, until deeply caramelized. Transfer browned pieces to a plate.

Sauté Mirepoix & Aromatics

Reduce heat to medium and add remaining 1 tbsp oil to the skillet. Add diced onion, carrot, and celery and sauté 6–8 minutes until softened and starting to color. Add minced garlic and tomato paste and cook 1–2 minutes, stirring, until paste darkens slightly and garlic is fragrant.

Deglaze & Braise

Pour in the red wine (if using) to deglaze the pan, scraping up browned bits. Add beef stock, bay leaf, thyme, brown sugar, 1/2 tsp kosher salt, and remaining 1/2 tsp black pepper. Return short ribs and any accumulated juices to the pan. Bring to a simmer, then reduce heat to low, cover, and braise gently for 1.5–2 hours until meat is very tender and falling apart. Alternatively, transfer to a 325°F (160°C) oven and braise covered for 1.5–2 hours.

Shred & Thicken

Remove short ribs and bay leaf. Shred meat with two forks, discarding any excess fat. Return shredded meat to the sauce and simmer uncovered 8–10 minutes to reduce liquid. Whisk cornstarch with cold water to make a slurry and stir into the filling to thicken slightly. Finish with sherry vinegar, taste, and adjust seasoning with salt and pepper. Allow filling to cool to near room temperature before assembling (30–45 minutes) so it won’t make the dough soggy.

While short ribs braise, melt butter with 1 tsp olive oil in a skillet over medium heat. Add sliced onions and 1/2 tsp salt. Cook, stirring occasionally, until onions become soft and start to turn amber, about 12–18 minutes. Add brown sugar and Worcestershire sauce, stir, and cook 3–5 more minutes until deeply caramelized. Add 2 tbsp water if pan becomes too dry to loosen and coat onions. Remove from heat and cool slightly.

In a small bowl combine the shredded Monterey Jack and chopped parsley. Keep chilled until ready to assemble. The herb adds freshness to balance the rich beef.

Whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper until smooth. Taste and adjust lemon or salt. Cover and refrigerate until serving.

Mix chopped parsley, optional cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Let sit at room temperature at least 15 minutes to meld flavors. Reserve a small spoonful to finish empanadas when serving.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Lightly dust work surface with flour. If using refrigerated discs, keep them covered so they don't dry out.

Make egg wash by whisking the egg with 1 tsp water. Place the cooled shredded short rib filling in a bowl and stir in 3/4 of the amber braised onions (reserve some for garnish) and the shredded Monterey Jack mixture. The filling should be moist but not soupy — strain excess liquid if necessary.

Place one empanada disc on the work surface. Spoon about 2 heaping tablespoons (roughly 30–35 g) of filling into the center, leaving a 1/2-inch border. Brush the border lightly with egg wash. Fold the disc over to form a half-moon and press the edges to seal. Crimp with a fork or roll and twist the edge to make a decorative seal. Repeat with remaining discs and filling.

Place assembled empanadas on the prepared baking sheet. Brush tops with egg wash and sprinkle a pinch of coarse salt or extra shredded cheese if desired. Bake 18–22 minutes until golden brown and crisp. If empanadas brown too quickly, reduce oven to 375°F (190°C) and continue cooking until done.

Remove from oven and rest 5 minutes. Serve warm with garlic aioli for dipping and a drizzle or spoonful of chimichurri. Garnish with reserved amber braised onions.