Description
Tender pieces of meat with the perfect spice blend. Make some cheese quesadillas for dipping.
Ingredients
Scale
- 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