It’s, like, so decadent.
A lot of things have happened recently in my life that made me want to make short rib carnitas (and then turn ‘em into tacos) in a Mexican-ish way. First, you remember that my friend Tim gave us some super delish short ribs and we made them Asian-style.
THEN, at supper club last week our friend Matt made pork carnitas that were so stinking good I couldn’t stop eating them for approximately 4 hours.
I also drank several beers during that time, but that’s neither here nor there.
So, clearly, I’ve been inundated with yummy braised meats recently, so I decided to get some dang short ribs and make ‘em taste like tacos. It was one of the better decisions I’ve made in quite some time, and I HIGHLY recommend that you do the same. The great part about this way to use short ribs is that you DON’T NEED A TON OF MEAT. These things aren’t always the cheapest, but with tacos/chips/salsa/rice you don’t need too much meat per person. Maybe 1/2 pound or so, and that includes bones. For this particular night, I made these for me, Jay, and Jay’s boss who is in town right now. I had 3 4-inch or so ribs, and we each had 2 or 3 tacos and currently have enough leftovers for probably for more tacos. So….you don’t need much meat! Promise.
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