The Recipes

Short Rib Lettuce Cups

I should've known better than to cook two short ribs for myself a few nights ago, but alas... we're in the wonderful world of leftovers!  This was actually a great re-purpose of the short ribs since we just grilled them a few days ago.  By slowly heating them in some stock, you'll get the best of both worlds - the great sear we got on the outside and more of the texture of a braise.

Short Rib Lettuce Cups


- 1 leftover short rib

- 1 c. beef stock

- 1/6 onion, diced

- 3 mushrooms, finely diced

- 1 clove garlic, minced

- 1 scallion, chopped

- handful of cilantro, chopped

- 5-6 lettuce leaves (Bibb or Iceberg work well)

- 1 T. soy sauce

- 1 T. agave

- 1 T. rice wine vinegar

- 1 tsp. Sriracha

- blended oil

- salt

- 1 T. sesame seeds

Put the short rib and stock in a covered pot.  Let it simmer for 35-40 minutes.

Remove the short rib and shred the meat.

Heat 1 T. of oil in a pan.  Add the mushrooms and onions.  Let them saute for 3-4 minutes, then add in the garlic and season LIGHTLY with salt.  Add in the short rib meat and a splash of the beef stock and cook another 3-4 minutes.

Combine the soy, agave, rice wine vinegar, and Sriracha in a bowl.  Add it to the meat mixture and stir to incorporate.

Stir in the majority of the cilantro, stir again, and pour it into a bowl.  Garnish with the remaining cilantro, scallion and sesame seeds.  Serve alongside the lettuce cups.