Servings: 4
Prep time: 20 minutes
Total time: 4 hoursfor the short ribs:
3 garlic cloves, peeled
1 green bell pepper, stemmed, seeded, and roughly chopped
1 jalapeno, stemmed, seeded, and roughly chopped
1 poblano, stemmed, seeded, and roughly chopped
1 medium carrot, peeled and roughly chopped
1 medium yellow onion, roughly chopped
1 rib celery, roughly chopped
3 sprigs cilantro
3 sprigs parsley
1 bay leaf
½ cup|125 ml canola oil
4 (6-inch) long short ribs (about 3 pounds|1361 grams)
kosher salt and freshly ground black pepper, to taste
2 tablespoons tomato paste
1 (5-ounce|142-gram) bottle Cholula® Original Hot Sauce
1 (12-ounce|340-ml) bottle beer
4 cups|946 ml beef stockfor the slaw:
¼ head green cabbage, thinly sliced
½ medium white onion, thinly sliced
1 lime, zested and juiced
1 teaspoon granulated sugar
½ teaspoon celery seed
¼ cup|60 ml apple cider vinegar
3 tablespoons canola oil
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped cilantro
kosher salt and freshly ground black pepper, to tasteto serve:
split-top buns
Prep time: 20 minutes
Total time: 4 hours
Ingredients
3 garlic cloves, peeled
1 green bell pepper, stemmed, seeded, and roughly chopped
1 jalapeno, stemmed, seeded, and roughly chopped
1 poblano, stemmed, seeded, and roughly chopped
1 medium carrot, peeled and roughly chopped
1 medium yellow onion, roughly chopped
1 rib celery, roughly chopped
3 sprigs cilantro
3 sprigs parsley
1 bay leaf
½ cup|125 ml canola oil
4 (6-inch) long short ribs (about 3 pounds|1361 grams)
kosher salt and freshly ground black pepper, to taste
2 tablespoons tomato paste
1 (5-ounce|142-gram) bottle Cholula® Original Hot Sauce
1 (12-ounce|340-ml) bottle beer
4 cups|946 ml beef stockfor the slaw:
¼ head green cabbage, thinly sliced
½ medium white onion, thinly sliced
1 lime, zested and juiced
1 teaspoon granulated sugar
½ teaspoon celery seed
¼ cup|60 ml apple cider vinegar
3 tablespoons canola oil
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped cilantro
kosher salt and freshly ground black pepper, to taste
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split-top buns
Directions
- Cook the ribs: Heat the oven to 325°F. Place the garlic, bell pepper, jalapeño, poblano, carrot, onion, and celery in the bowl of a food processor. Pulse until finely chopped. Set aside.
- Tie the cilantro, parsley, and bay leaf together with string and set aside. Heat the oil in a large saucepan over medium-high. Season the ribs all over with salt and pepper and cook, turning as needed, until brown all over, about 10 minutes. Place on a plate, then add the vegetables to the saucepan and cook until soft and the liquid has evaporated, about 20 to 25 minutes. Stir in the tomato paste and cook 2 minutes more. Add the Cholula® Original Hot Sauce and cook 2 minutes longer. Add the beer and beef stock and cook for 1 to 2 minutes. Return the short ribs to the saucepan as well as the herb bundle and bring to a boil. Cover, then place in the oven. Cook until the ribs are soft, about 3 hours.
- Make the slaw: Toss all of the ingredients together in a bowl about an hour before you’re ready to serve. Cover and refrigerate until ready to plate.
- Remove the ribs from the oven and set the ribs aside (remove and discard the bones). Strain the liquid, discarding the solids. Place the sauce in a medium saucepan and bring to a boil. Simmer until thick and reduced by half, about 15 minutes.
- Butter the outside of the buns. Heat a nonstick skillet over medium and toast the buns until golden, about 3 minutes. Roughly chop the rib meat and toss in the reduced sauce. Stuff into your toasted buns and top each with the slaw. Serve immediately.