Just a few days ago, I took the time to braise some short ribs. The flavor came out amazing. Normally, I might really try to change up the flavors, but there was such great flavor in in the meat and leftover pan sauce that I decided to keep the same flavors in my lettuce wraps. You can use whatever other vegetables you have sitting around the house, but since the potatoes and meat are soft, you'll want to add something fresh to add some crunch.
Short Rib Lettuce Wraps
- 3/4 c. leftover short rib meat, shredded
- 1/2 sweet potato, peeled and cut into 1/2-in. dice
- 4-5 leaves of Bibb lettuce
- 1 celery rib, diced
- 2 radishes, sliced
- 1 green onion, chopped
- olive oil
Preheat the oven to 375 degrees. Scatter the potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 35-40 minutes.
When the potatoes are almost done, put the short ribs in a small pot along with some of the reserved cooking liquid.
While the meat heats up, lay the lettuce out on a plate. Dived the celery and radishes among the leaves. Top each with a spoonful of short ribs and finish with a few of the sweet potato pieces. Garnish with the green onion and drizzle each lettuce cup with a small amount of the remaining pan juices.