Short Rib Quesadilla
- First thought that comes to mind: I know… another short rib recipe but braised short rib is so versatile and works with almost everything.
- Great for: Making ahead of time. For a BBQ, I pre-made all the quesadillas and wrapped individually in foil. Once everyone came over and was ready to eat, I threw all the foil packets on the grill. It was so easy!
- Inspiration: The leftover short ribs from last night. Find recipe here.
- Tips & Tricks: Change up the different flavors by using different types of cheeses.
- Pairs well with: Nice refreshing lemonade
The Braised Short Rib
2 to 3 pounds of short rib. (Costco sells short ribs in a package of 6 strips. I used 3 strips)
1 tablespoon of all-purpose flour
1 ½ tablespoon of olive oil
1 ½ onions thinly sliced
3 tablespoons of tomato paste
2 cloves of garlic
½ cup of brandy (you can also add in red wine, I personally like the taste of brandy better)
2 cups of beef stock (you can also use chicken stock)
A couple stems of parsley and or oregano
2 bay leaves
3 tablespoons of ketchup
3 tablespoons of soy sauce
Salt and Pepper
1 cup of cheese (Monterey or Cheddar)
Add pickled onions if you would like. Find recipe here.
The Braised Short Rib
- Sprinkle the short ribs with the all purpose flour and salt and pepper.
- Heat up a large heavy pot to medium high heat and add the olive oil.
- Once the oil is hot, add in the short rib and brown all sides. Should take 2-3 minutes per side.
- Once all sides are browned, remove the short ribs to another plate and set aside.
- Remove some of the oil so that you have just enough oil to cover the bottom of your pot. Add in the sliced onion. You may need to turn the heat down to medium if the onions start to burn. Once the onion start to turn light brown, add in the garlic and tomato paste.
- After about 2 minutes, add in the brandy and let it cook on medium high to high for 2 minutes until the alcohol is evaporated.
- Add back the short ribs and add in the stock, herbs, bay leaves, ketchup and soy sauce. Let the mixture bring to a boil and then turn down to low, cover, and simmer. Let the mixture cook on low for 1 hour and 30 minutes. The liquid mixture should cover the meat and if it doesn’t, add more stock or water.
- An hour and half later, the meat should be tender enough so that you can easily separate the strips but not too tender where it is falling apart. If the meat is not tender, allow the meat to braise for another 30 minutes.
- Remove the short ribs and skim the fat off the liquid. Turn the heat to high and let the sauce reduce for 15 to 20 minutes. Make sure the lid is off when you reduce.
- Salt and Pepper to taste. Return meat back into the sauce and serve unless you want to use it for another dish!
- Place a tortilla flat on a pan and sprinkle on some cheese only on one side of the tortilla. Layer on a thin layer of the short rib mixture and sprinkle on an additional layer of cheese.
- Add pickled onions if desired and fold the tortilla over in half.
- If you are pre-making these or the grill, wrap them individually in foil. Place the foil packets on the grill on low for 3 minutes. They will also heat up well on the rack that is above the grill.
- If you are making these on the stove, heat up a pan large enough to place the quesadilla half. Heat up the pan to medium to medium-high heat. Place the quesadilla in the pan once the pan is hot and cook for 2 to 3 minutes each side. Remove the quesadilla and slice into serving portions.