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Recipe courtesy of Big & Little's Restaurant

Show: Diners, Drive-Ins and Dives

Episode: Triple D Nation: Poke, Pork and Chicken Parm

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Total:: 5 hr 30 min
Active:: 20 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

1 pound boneless beef short ribs
Salt and pepper

For serving:

Hard-shell tortillas, warmed
Sweet chile sauce (see Cook's Note)
Chopped fresh cilantro
Chopped onion

Directions

In a stockpot of water seasoned with 1/4 cup each salt and pepper, boil the short ribs until soft and tender, about 5 hours. Drain and let cool. Shred the short ribs with two forks or your hands.

Place a good portion of shredded beef on a tortilla shell. Top with some sweet chile sauce, diced cilantro and onions.

Cook's Note

To make sweet chile sauce, mix one-part honey with one-part chile paste, adding a teaspoon of minced garlic to every 1/4 cup of sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Big and Little's, Chicago, IL

My Private Notes

Name: Spicy Beef Short Rib Taco
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT5H30M0.000S
Yield: 4 servings
Ingredients: 1 pound boneless beef short ribs; Salt and pepper; Hard-shell tortillas, warmed; Sweet chile sauce (see Cook's Note); Chopped fresh cilantro; Chopped onion