You haven’t lived until you’ve splurged on these Short Rib Tacos. But don’t panic, it’s not as bad as you think. You aren’t going to have this dish often — maybe once or twice a year, but for those times when you want to treat yourself to something hearty and comforting and full of flavor and texture, this meal should not be overlooked. I’ve created a video to show you the process which you can find here or by clicking on the arrow in the image below.
This dish is so robust, so savory, it doesn’t take much to satisfy and 3 ounces is much more than enough for two tacos. I used 2 ounces for my dinner and they were so rich I couldn’t have added more. By you know about my obsession with anything involving a corn tortilla, and this falls squarely in that obsession category. It’s the 2nd time this week I’ve made Short Rib Tacos — come on! I have to recipe test!
And yes, I lost weight this week THREE POUNDS! For me, it’s about portion control and not denying myself food just because I’m on a diet — yes, I used the word diet. I know it’s a lifestyle change, but it’s also a diet in my head, but I never go feeling deprived with just two exceptions — I want a really good piece of pizza — you know the kind, with that orang fat dripping down your chin — sorry, I’m from Jersey and that’s how we love our pizzas and something fried. Maybe crispy French Fries or a good piece of Fried Chicken. But I’ll have those things at some point. I just choose not to indulge right now and I’m fine with that choice.
Meanwhile, back to the short ribs …
Short Rib Tacos aren’t difficult to prepare, but it does take time since you’ll be braising the beef to a tender, pull apart texture. A few years ago I found the recipe for David Lebovitz’s Short Ribs. I’ve made these ribs too many times to count, sometimes following the recipe to the letter, other times putting my own spin on it, but every time I pay close attention to one very important step — searing and caramelizing the ribs. There’s just no getting around it. Don’t try to short cut the process. No, you won’t ruin the meal, but the ribs won’t be as full of depth and comfort as they would had you just stood over them, coaxing and cajoling and turning and looking longingly at them as they turn a rich, chocolaty brown color with a chewy exterior and moist, tender interior. Making you hungry, aren’t I?
I filled these tacos with a couple of unusual ingrediens, but ones that worked so well. Celery Salad and Brie Cheese. What?! Trust me. Please. Trust me.
The nutritional breakdown of this meal is as follows:
The recipe for braised short ribs is below:
This is not a skinny recipe, but you only need 1 oz. of meat per taco Two tacos will cost you 9 Weight Watchers Points Plus. A splurge, so plan your day carefully and use some of those 49 Bonus Points if need be
Ingredients
4 boneless Beef Short Ribs
1 small Onion, Sliced
2 cloves Garlic, peeled
1 Carrot, cut in 1/2 inch rounds
1 small Jalapeño Pepper, sliced thinly
3 tablespoons sweet Japanese Cooking Wine -- Mirin
2 tablespoons low salt Soy Sauce
2 teaspoons Hoisin Sauce
1/4 cup Red Wine
1 cup Beef or Veal Stock
1 Chiles in Adobo, chopped
1 teaspoon crushed Sichuan Peppercorns
1 tablespoon grated Ginger
1 bunch of Celery, cut into 1/2 inch slices
1 small Red Onion, cut in half and sliced thinly
1/3 cup low fat Ricotta Cheese
3 tablespoons Olive Oil
1 tablespoon Red Wine Vinegar
1 tablespoon Greek Seasoning I like Penzys brand
Instructions
Preheat the oven to 350º
Heat a dutch oven (preferably cast iron) pan to medium
Sear the ribs on all sides until well caramelized, taking care not to burn -- this may take 20 - 45 minutes
Remove the ribs to a plate
Add the onion and carrots and cook for 5 minutes
Add the garlic and jalapeño pepper slices and cook for 2 minutes, keeping the vegetables moving
Pour in the wine and cook for 1 minute
Add the mirin, soy sauce, hoisin sauce, stock and ginger and bring back to the boil
Return the ribs to the pot and place in the oven, uncovered
Cook for 90 minutes, checking periodically and turning the ribs once or twice to ensure the ribs aren't turning too dark
Cover the pot and continue cooking for another 90 minutes
Uncover and check to see if the meat is tender enough to "pull"
If not, return to the oven for and continue to cook until tender
Remove from the oven and use for tacos
Add Celery and Onion to a large bowl and mix
Stir in ricotta cheese
Pour in oil and vinegar and combine
Let sit for 10 minutes
Wrap a couple of corn tortillas in a paper towel and "Steam" in the microwave for 20 seconds, or until warm and pliable
Build the tacos by placing 1 ounce of meat then a couple of slices of brie, the celery salad, a bit of Aji Verde and fold
http://thinrecipes.com/2011/10/09/short-rib-taco-recipe/
