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Beef Short Rib Lettuce Wrap

Beef Short Rib Lettuce Wrap
Prep Time
20 min
Cook Time
3h 15 min
Yields
3 servings

Recipe courtesy of Alon Fuks and Emma Bongers.

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ingredients

Short Ribs

8
lb(s) bone-in beef short ribs
3
L beer
2
L cola
1
L water
3
cups steak spice
8
red onions
5
carrots
15
cloves garlic, peeled
1
cup brown sugar

Pickled Carrots and Onions

3
L water
1 ½
L white vinegar
6
large carrots
4
large red onions
2
cups white sugar
12
large firm lettuce leaves (Romaine or iceberg), for assembly
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directions

Step 1

Preheat oven to 375ºF (190ºC).

Step 2

In a bowl, mix the steak spice and sugar and then coat the short ribs with the mixture. Sear the ribs in a skillet on high heat to create a crispy outer coating. Place ribs in a large roasting pan and set aside.

Step 3

Roughly chop all vegetables and then cook over medium high in the same skillet as the short ribs.

Step 4

Once the vegetables have sweated, about 10-15 minutes, then add a bit of beer to deglaze the pan. Pour the vegetables over the ribs in the roasting pan.

Step 5

Add all the liquid to the roasting pan and make sure the meat is completely submerged. Cover and place in the oven for about 3 hours. Towards the end of the 2-hour mark, remove cover and continue cooking.

Step 6

Once out of the oven, remove meat from juices and set aside. Strain the liquid and then place in a pan and reduce over low heat to use as a jus for the short ribs.

Step 7

In a large pot, whisk the vinegar, water and sugar until sugar is completely dissolved. Place mixture on the stove and bring to a boil, then let cool slightly.

Step 8

Julienne the carrots and onions and place in the quick pickling liquid for about 1 ½ hours. Refrigerate and serve.

Step 9

To assemble the wraps, scoop short ribs into the lettuce cups and drizzle with a small amount of jus. Top with pickles. Serve 2 lettuce wraps per person.

Step 10

Cook’s Note: The short ribs can also be cooked in a pressure cooker for 2 hours, if there is no oven.

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