Tender, juicy hoisin glazed short ribs.
Dinner the night before….
Yummy, tender short rib tacos!
Turns into yummy…….LEFTOVERS! (wait, wait! Keep reading! These leftovers are reallyreallyreallyreally goooooooood!)
Hoisin glazed short ribs have been a staple in my entertaining rotation. You pretty much can’t mess them up! As long as you sear them in a pan with some oil and brown them on all sides before popping them into the crock pot, you will have fall off the bone, slam dunk DELISH.
I teamed up with the North Carolina Cattlemen’s Association to showcase a “two-fer” — a beef dinner recipe turned into a second meal for the next day. Translation: LEFTOVERS! I promise y’all, it’s not going to taste like leftovers. Which by the way, I never have understood why there is such an aversion to leftovers. I swear, no matter how scrumptious my meals are and how much my family loves them, if I heat up the exact same meal the next night, there’s a groan that echoes around the room. Like, REALLY? I’m pretty sure everyone loved this last night….but no go for round 2? I think it’s an emotional thing– as in, it’s never going to be as good as the first time, right?
Now, I’ve learned with a little creativity and a few fresh ingredients, you can transform your dinner into leftovers they’ll all love!
I actually discovered the hoisin glazed taco recipe on a fluke. I was catering for a small dinner party and my short ribs were soooooo fall off the bone tender, that they had done just that. They fell off the bone! And they didn’t look stunningly gorgeous on the plate. Like this pic which I snapped on the WCNC Charlotte Today set yesterday…
Hoisin Glazed Short Ribs on the Charlotte Today set.
So, I made some quick decisions, grabbed some tortillas, some cilantro, jalapenos and cheese and transformed my short ribs into gourmet tacos. My dinner party guests never knew about the swap out! But necessity is the mother of invention, right? Now, I had the perfect plan for my segment on Charlotte Today with my friends at the North Carolina Cattlemen’s Association.
Get creative with your taco toppings! I love adding cilantro, scallions, cheese and lime!
Beef is big business in North Carolina — there are 810,000 cattle throughout North Carolina’s 100 counties.
There are over 800,000 of these guys in North Carolina!
And there are big benefits to having beef as a regular part of your diet:
- A single 3-ounce serving of beef – about the size of an iPhone or a deck of cards – provides more than 10 essential nutrients and about half of your Daily value for protein in around 170 calories.
- Protein-rich foods – like beef – can help you satisfy your hunger and maintain a healthy weight.
- Research shows spreading protein intake evenly throughout the day may be the most beneficial for overall health & wellness. Aim for around 25-30 grams per meal, plus snacks, to start feeling the benefits of protein.
Plus, short ribs are affordable— they average just over $5 bucks a pound. That’s a deal!
Check out the recipe here on Charlotte Today.
*This is a sponsored post, but all opinions and recipes are my own.
- 2-3 pounds of short ribs (about 10 ribs)
- Kosher salt and fresh ground pepper
- 5 Tb vegetable oil
- 6 garlic cloves unpeeled
- 1 whole jalapeno
- 1 large sweet onion peeled and quartered
- 1 bottle of amber or dark beer
- 2-3 cups beef stock
- 3 Tb rice wine vinegar
- 3 Tb molasses
- 1 Tb soy sauce
- 1 cup hoisin sauce (plus an entire bottle of hoisin for the glaze)
- 2 Tb fresh ginger (or fresh from the Gourmet Gardens tube)
- Chopped scallions and sliced orange for garnish
- 1 jar of hoisin sauce
- 3 garlic cloves chopped
- 1 Tb butter
- Juice from ½ an orange
- Orange zest from ½ an orange.
- 3 Tb rice wine vinegar
- Leftover short ribs
- Leftover glaze
- flour tortillas (taco size)
- fresh chopped cilantro
- fresh chopped jalapeños
- Mexican Cotija cheese (or your favorite shredded cheese)
- Chopped tomato or pico de gallo
- Pat the ribs with paper towel to dry them off. Season liberally with kosher salt and pepper. Heat the oil in a large heavy pot with a lid over high heat. Brown the ribs on both sides, in batches, about 3 minutes per side. (Don't crowd them or they won't brown evenly) . Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
- Meanwhile set crockpot to low. Put unpeeled garlic cloves, quartered onion and jalapeño and sprinkle a pinch of sea salt.
- Put ribs in the pot. Add all of the other ingredients. Ribs and veggies should be submerged in the liquid-- if not, add a bit more beef broth.)
- Cook on low for 5-6 hours.
- Saute chopped garlic cloves in butter on medium heat in a saucepan. Add entire bottle of hoisin sauce, rice wine vinegar, juice from ½ an orange and the zest from ½ an orange. Stir until combined and warmed.
- After the ribs have cooked in the crock pot, remove and put on a rimmed baking sheet. Brush glaze on ribs and broil for one minute to caramelize the sauce.
- Garnish with scallions and sliced oranges.
- Spread a spoonful of glaze on each tortilla
- Shred leftover short ribs with 2 forks (like you would do with pork bbq)
- Top tortillas with shredded short ribs, cilantro, jalapeños, cheese, tomatoes and any other of your favorite taco toppings.
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