Ingredients:
- 2 lbs beef short ribs, bone in
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, smashed
- 1 Serrano pepper, seeded and diced
- I-15 oz can diced tomatoes
- 1/2 cup water
- 1 Tbsp cumin
- 1 Tbsp Coriander
- 1 tsp chili powder
- Extra virgin olive oil
- Kosher salt and ground black pepper
- 4 stalks kale, stemmed and thinly sliced
- 1 small bunch cilantro, stemmed and chopped
- 1/4 red onion, thinly sliced
- 3 limes, juiced
- Burger buns (6)
Directions:
1. Preheat oven to 250 degrees F.
2. Heat 2 Tbsp oil in a large Dutch oven over medium-high heat. Season ribs on all sides with salt and pepper. Sear ribs on all sides (2 minutes/side). Remove ribs from pan to a plate and set aside.
3. Add celery, onion, carrot, Serrano, and garlic to pan. Season with salt and pepper. Stir until veggies start to soften (about 5 minutes). Add water and tomatoes to pan. Scrape bottom of the pan to get up all the brown bits. Add cumin, coriander, and chili powder. Bring to a boil and add ribs back to the pan. Cover and place in oven for 3-4 hours.
4. Meanwhile, in a medium bowl, combine kale, cilantro, lime juice, salt and pepper to taste. Let rest in refrigerator until time to serve ribs.
5. When meat is cooked, remove ribs to a cutting board. Discard bones and fat. Chop or shred meat. Using an immersion blender, purée vegetable mixture in the pan.
6. To serve, place meat on bun, top with veggie purée and kale slaw. Enjoy!
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