Recipe courtesy of Alon Fuks and Emma Bongers
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4 hr 50 min
1 hr 5 min
6 servings


Short Ribs:
Pickled Carrots and Onions:


For the short ribs: Preheat the oven to 375 degrees F. In a bowl, mix together the steak spice and brown sugar and then coat the short ribs with the mixture.

In a large skillet, heat some oil over high heat until hot. Sear the ribs to create a crispy outer coating. Place the ribs in a large roasting pan and set aside.

In the same skillet, cook the garlic, onions and carrots over medium-high until the vegetables have sweated, 10 to 15 minutes. Add a bit of the beer to deglaze the pan. Pour the vegetables over the ribs in the roasting pan. Add the rest of the beer, the cola and about 4 cups water to the roasting pan and make sure the meat is completely submerged. Cover, transfer to the oven and cook for about 2 hours. Remove the cover and continue cooking an additional hour.

For the pickled carrots and onions: Meanwhile, in a large pot, whisk together the vinegar, granulated sugar and 12 3/4 cups water until the sugar is completely dissolved. Bring to a boil, then let cool slightly. Put the carrots and onions in the quick pickling liquid for about 1 1/2 hours. Refrigerate.

When the short ribs are done, remove from the juices and set aside. Strain the liquid and then place in a pan and reduce over low heat to use as a jus for the ribs.

Scoop the short ribs into the lettuce cups and drizzle with a small amount of jus. Top with the pickled carrots and onions. Serve 2 lettuce wraps per person.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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