Bone in Glazed Beef Short Rib Burrito

Name: Bone in Glazed Beef Short Rib Burrito
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Mexican, Latin American, American
Ingredients: 1kg beef short rib (full length); 1 tsp salt; 2 tsp smoked paprika; 2 tsp garlic granules; 1 tsp onion granules; 1 tsp white pepper; 1 tsp pepper; 1 tsp cumin; 500ml beef stock; 1/4 white onion; 1 tbsp pineapple purée; 2 cloves garlic; 1 red chilli; 1 tsp smoked paprika; 1/4 tsp five spice; 1/4 tsp white pepper; 50ml soy sauce; 50ml hoisin sauce; 2 tbsp dark brown sugar; 1 tbsp white wine vinegar; Salt; 1 shot whiskey; 2 ripe vine tomatoes; 1/2 an onion; 1 red pepper; 1 scotch bonnet chilli; 15g fresh coriander; 1/4 tsp salt; 1 tsp smoked paprika; juice of a third of a lemon

18 steps

Prep:10minCook:4h

Makes 2 burritos! A slow cooked bbq glazed beef short rib served alongside the bone for presentation. Only 1 person will get the bone in their burrito

Updated at: Thu, 17 Aug 2023 08:50:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1806.2 kcal (90%)

Total Fat122.2 g (175%)

Carbs102.7 g (39%)

Sugars40 g (44%)

Protein67.3 g (135%)

Sodium5953.2 mg (298%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

The Salsa

Step 1

Char all the veg for 2 minutes on a gas hob

Step 2

Add all the ingredients except the fresh coriander into a blender and blend for 3 minutes

Step 3

Add the coriander and blend for 1 minute.

Step 4

Adjust flavours for salt/lemon juice

The Guac

Step 5

Finely dice the onion, coriander, and chilli, and crush the garlic

Step 6

Peel and deseed an avocado and mash

Step 7

Add in all the ingredients to the avocado and mash, adjusting the flavour with salt and lime juice to your preference

The Beef

Step 8

Do shallow scores on the beef shortrib to allow the spice mix to penetrate

Step 9

Mix the spices and cover the shortribs, rubbing into all the cracks.

Step 10

Bring the beef stock to a boil in a roasting tray, and lay in your shortribs

Step 11

Cover with foil and bake at 160C for 3-4 hours until tender.

The Glaze

Step 12

Dice and fry the onion for 3 minutes, before adding pineapple, crushed garlic, and diced chilli for 2 minutes.

Step 13

Add in the other ingredients and adjust seasonings, and simmer for a few minutes til it’s reduced down to a glaze.

Step 14

Add the whiskey and set alight to burn off the alcohol.

Step 15

Remove the short ribs from the stock and add to a pan and fry both sides for 2 minutes, before tipping in the glaze and rolling to coat.

The Assembly

Step 16

Only 1 person will get the bone in their burrito!

Step 17

Assemble the fillings across the 2 separate large tortilla wraps, with the salsa, the rice, the jalapeños, the pickled red cabbage,the cheese, the beef, and the Guac.

Step 18

For the one with the bone, leave the wide end sticking out one side, which we will initially leave open, fold the other side of the wrap over the fillings and roll it up, leaving bone side open. Seal with foil at the closed end, then stand upright, and use the excess foil at the other end to squeeze down around the bone and form into a tight burrito with the bone sticking out. You can then pull this out to eat it, but it’s an exciting way to serve it