Description
Tender, fall-apart beef short ribs are slow-cooked with savory spices, perfect for building your own customizable burrito bowls with all your favorite toppings.
Ingredients
Units
Scale
- 4 lbs (1.8 kg) beef shortrib (boneless)
- 1 tbsp (15 ml) salt
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1/2 tsp (2.5 ml) chili powder
- 1/4 tsp (1.2 ml) ground cumin
- 1 cup (237 ml) beef broth
- White rice (steamed or whichever rice you like!)
- Sauteed bell pepper slices
- Pico de gallo (chopped tomato and raw onion tossed together with lime juice,garlic and salt to taste)
- Sliced avocado
- Raw radishes (thinly sliced)
- Sour cream
- Grated cheese
Instructions
- To cook your short ribs:
- Place your short ribs in a crock pot, and sprinkle with all the seasonings (salt, ground black pepper, garlic powder, onion powder, chili powder, ground cumin).
- Pour beef broth over the top, making sure every piece of meat has been drizzled with the broth.
- Cook on low for about 8 hours, or until meat is very tender.
- Once done cooking, shred the meat directly in the crock pot and allow it to soak up some of the fatty juices.
- To serve:
- Scoop hot steamed rice into a bowl.
- Add a generous portion of shredded short rib.
- Top with your desired fixings (sautéed bell pepper slices, pico de gallo, sliced avocado, thinly sliced raw radishes, sour cream, grated cheese).
Notes
To keep the dish healthy, you can omit cheese and sour cream. Prepare a large batch of meat and rice over the weekend for easy meals during the week. Customize the bowls with your favorite vegetables or add more spice to the beef if desired.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4 grams
- Sodium: 1200 mg
- Fat: 30 grams
- Carbohydrates: 50 grams
- Fiber: 8 grams
- Protein: 45 grams
- Cholesterol: 110 mg