- Level: Intermediate
- Total: 4 hr 50 min (includes cooling and pickling times)
- Active: 1 hr 5 min
- Yield: 6 servings
Ingredients
Short Ribs:
3 cups steak seasoning spice
1 cup brown sugar
8 pounds bone-in beef short ribs
Oil, for searing ribs
15 cloves garlic, roughly chopped
8 red onions, roughly chopped
5 carrots, roughly chopped
12 3/4 cups beer
8 1/2 cups cola
Pickled Carrots and Onions:
6 1/3 cups white vinegar
2 cups granulated sugar
6 large carrots, cut into julienne
4 large red onions, thinly sliced
12 large, firm romaine or iceberg lettuce leaves, for serving
Directions
- 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.
