Short Rib Fajita Plate
Slow cooked for 4 hours in a delicious flavorful broth – pull apart with forks and serve it on top of roasted peppers + potatoes.
Don’t forget the fresh cilantro, avocado and toasted tortillas. I love serving it with dairy free sour cream and a ladle full of the cooking liquid.
There is no secret that short ribs are fabulous tasting – really in any recipe. They are tender, fall off the bone (or in this case, boneless so even easier) and shred perfectly.
They are a bit pricey but they go a long way – extend them with some potatoes, onions and peppers.
It’s an easy week day meal.
Let's talk Short Ribs.
- Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness
- Beef is an excellent source of high quality protein, a source of 14 essential nutrients.
- Short ribs generally require long periods of cooking which makes the meat tender. Braising, stewing, and sous-vide work amazingly well.
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Short Rib Fajita Plate with Smoky Potatoes + Peppers
- Total Time: 5 minutes
- Diet: Gluten Free
Description
Tender pieces of meat with the perfect spice blend. Make some cheese quesadillas for dipping.
Ingredients
- 1 lb. boneless short ribs (I used 2 ribs)
- 1 cup beef bone broth
- 1 heaping tablespoon tomato paste
- 2 tablespoons smoked paprika, divided
- 2 teaspoons cumin, divided
- 4 garlic cloves, roughly chopped
- 1 teaspoon each salt + pepper, plus more for seasoning
- 2 tablespoons olive oil (or other cooking oil)
- 1/2 lb. Yukon gold baby potatoes, sliced in quarters or halves – depending on their size
- 1–2 bell peppers, different colors – chopped into 2 inches pieces
- 1/2 yellow onion, chopped
- 1/4 cup cilantro, roughly chopped
- serve with avocado, chopped scallions, lime, toasted tortillas + hot sauce
Instructions
- Using a slow cooker or an instant pot, add in the short ribs, beef bone broth, tomato paste, 1 tablespoon smoked paprika, 1 teaspoon cumin, garlic, salt and pepper. Set on high for 4 hours.
- When the beef is almost finished cooking, preheat your oven to 425F. On a baking sheet tray, mix the oil, potatoes, 1 tablespoon smoked paprika and 1 teaspoon cumin together. Add in a large pinch of each salt and pepper. Mix everything together to coat the potatoes. Roast for 10 minutes.
- Remove the tray from the oven and add in the chopped peppers and onion. Mix to combine and return back to the oven for 10 minutes Remove from the oven.
- When the beef is finished cooking, use forks or tongs to pull the meat apart into medium sized shreds.
- To serve, arrange the potatoes and peppers in a shallow bowl. Add some of the shredded short ribs in the middle. Use a ladle to pour some of the cooking liquid on top. Garnish with cilantro.
- It pairs well with avocado, scallions, lime and toasted tortillas.
Notes
I served mine with a simple cheese quesadilla to soak up the cooking liquid. So good.
- Prep Time: 5
- Category: beef
- Method: Slow Cooked
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