Short Rib Tortillas
Short Ribs:
  • 2 pounds boneless beef short ribs cut into 2-inch long pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 cups your favorite BBQ sauce. I like Sweet Baby Rays.
  • 1 cup shredded lettuce
  • 1/2 cup shredded carrots
  • 1/4 cup shredded onion
  • 1/2 cup melted Velveeta cheese or cheese of your choice
  • 4 soft flour tortillas
Short Ribs:
  1. Preheat the oven to 300 degrees F.
  2. Season the ribs with salt and pepper, then arrange in a 13 by 9-inch baking dish.
  3. Pour 1/3 of the BBQ sauce over the ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2 hours.

  4. Remove the foil, pour the remaining BBQ sauce over the ribs and cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Let cool for about 15 minutes.

  5. Place the lettuce, carrots, onion, and melted cheese on top, in that order, in tortilla.

Makes 4 servings.