A Burrito That’s 10x Better
Looking for a meal that’s packed with flavor and guaranteed to satisfy? Try this Short Rib Burrito! With tender, melt-in-your-mouth short ribs, gooey cheese, and a perfect combination of toppings, this burrito is sure to become a go-to comfort food in your kitchen.
Burrito Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Ingredients
For the Short Ribs:
- 2 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 garlic cloves minced
- 1 cup beef broth
- 1 cup crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 bay leaves
- 1 tablespoon fresh cilantro chopped (optional)
For the Burrito:
- 4 large flour tortillas
- 1 cup cooked rice white or brown
- 1 cup shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1 cup guacamole or mashed avocado
- 1 cup pico de gallo or salsa
- Fresh cilantro for garnish
Instructions
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Prepare the Short Ribs: Begin by seasoning the short ribs generously with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides for about 8-10 minutes until browned. Once browned, remove the short ribs and set them aside.
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Build the Flavor Base: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and aromatic. Stir in the cumin, chili powder, smoked paprika, and a pinch of salt. These spices will create a warm, flavorful base for your short ribs.
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Slow Cook the Ribs: Pour in the beef broth and crushed tomatoes, stirring to combine. Add the short ribs back to the pot, along with the bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let the ribs cook for 3-4 hours, or until the meat is incredibly tender and falls off the bone. You can also use a slow cooker and cook on low for 6-8 hours.
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Shred the Short Ribs: Once the short ribs are tender, remove them from the pot and let them cool slightly. Using two forks, shred the meat and discard the bones. Return the shredded beef to the pot and stir it into the flavorful sauce.
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Assemble the Burritos: Lay a large flour tortilla flat on a surface. Add a scoop of rice, then top with a generous helping of the shredded short rib mixture. Layer on the shredded cheddar cheese, sour cream, guacamole, and pico de gallo. Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito. Repeat for the remaining tortillas.
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Serve and Enjoy: Serve the burritos immediately, garnished with fresh cilantro if desired. For a little extra flavor, you can drizzle some salsa or hot sauce over the top.
