Short Rib Burrito Recipe

Season and Sear

Pat short ribs dry and season evenly with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove ribs and set aside.

Sauté Aromatics

Reduce heat to medium, add chopped onion and carrot to the pot and cook 6–8 minutes until softened and starting to brown. Add smashed garlic and cook 30–45 seconds until fragrant. Stir in 2 tbsp tomato paste and 1 tbsp chopped chipotle; cook 1–2 minutes to caramelize the paste.

Deglaze and Braise

Pour in 1 cup red wine (or omit and use an extra cup beef stock) to deglaze, scraping up browned bits. Add the seared short ribs back to the pot. Pour 2 cups beef stock so ribs are mostly covered. Add 1 bay leaf and 1 tsp thyme. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven for 2.25–2.5 hours, or braise on low on the stovetop until ribs are fork-tender and fall-apart. Alternatively, pressure cook 45–50 minutes at high, then natural release.

Shred and Reduce

Remove short ribs from braising liquid; skim fat and discard bones if present. Shred meat with two forks. If desired, simmer braising liquid on the stove until reduced and thickened to spoonable consistency (about 10–15 minutes), then mix some of the reduced sauce into the shredded beef to moisten. Keep warm.

Preheat oven to 425°F (220°C). Toss cubed potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once, until crisp and golden. Alternatively, pan-fry in a skillet over medium-high heat until browned and tender, 12–15 minutes. Keep warm.

While ribs braise, pack thinly sliced red onion into a jar. In a small saucepan, bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp kosher salt to a simmer to dissolve sugar and salt. Pour hot brine over onions, press down to submerge, and cool to room temperature. Refrigerate at least 30 minutes before serving (best after 1 hour).

Combine diced tomatoes, 1/4 cup white onion, 2 tbsp cilantro, 1/2 minced jalapeño, 1 tbsp lime juice and 1/2 tsp kosher salt in a bowl. Stir and taste, adjusting salt and lime to preference. Let sit 10–15 minutes for flavors to meld.

In a small saucepan over medium heat melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1–2 minutes to form a roux without browning. Slowly whisk in 1 cup whole milk until smooth. Cook, stirring, until slightly thickened, 3–5 minutes. Lower heat and add 1 cup Monterey Jack and 1/2 cup Pepper Jack a handful at a time, stirring until melted and smooth. Stir in drained 4 oz diced green chiles, 1/4 tsp ground cumin and 1/2 tsp kosher salt. Keep warm on very low, stirring occasionally to prevent skin.

Warm tortillas in a dry skillet or wrapped in foil in a 300°F oven for 5–8 minutes until pliable.

Lay a warm tortilla on a flat surface. Spoon a portion of shredded short rib (about 1/2 cup) down the center. Top with 1/4 cup roasted potatoes, 2–3 tablespoons pico de gallo, a few pickled onion slices, and 2–3 tablespoons green chile queso. Sprinkle with fresh cilantro if using and squeeze a lime wedge over the filling.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings. If desired, place burritos seam-side down in a preheated skillet over medium and toast 1–2 minutes per side to seal and crisp.

Serve immediately with extra green chile queso on the side and lime wedges.