Cantina Style Braised Short Ribs & Queso
Grits
1 Tablespoon cajun style seasoning
blend
4 Tablespoons flour
4 ½ pounds Chuck Beef Short Ribs
2 Tablespoons vegetable oil
1 yellow onion, minced
3 cloves minced garlic
1 jar (16 oz) Desert Pepper
Trading Company Cantina Medium Red Salsa
1 cup beef broth
1 bay leaf
1 (9.2 ounce) package instant polenta
1 cup Desert Pepper Trading
Company Chile Con Queso
½ cup chopped Cilantro
1 lime, cut into wedges
Combine the cajun style seasoning blend and flour together. Blot short ribs dry with a paper towel and sprinkle all sides evenly with the seasoned flour mixture. Heat the oil over high heat in an Instant Pot or crock pot. Working in batches, sear each side until they are nicely caramelized.
Once the ribs are all seared, place them all in the pot along with the onion, garlic, salsa, beef broth and bay leaf. Cover and cook on high for 4 hours if using a slow cooker OR cook on Manual/High Pressure for 45 minutes with a 15 minute natural release if using an Instant Pot.
When the ribs have 30 minutes left of cooking time, prepare the Instant Polenta according to the box directions. (I use a box mix that only requires water and salt) Once the polenta has cooked, whisk in the queso until smooth and set aside.
When the meat can easily be pulled off the bone, it is
ready. Skim any grease that may have risen to the top of the braising liquid
and remove any bones that may have already fallen off. To serve, ladle the
polenta into shallow bowls, top with the short ribs and gravy and sprinkle with
cilantro. Serve with lime wedges on the side.
You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer
You can follow Desert Pepper on their Website, on Facebook and Instagram
#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa
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