Short Rib Tostadas | 5 Second Rule with Julie Nolke
Take your tostadas to the next level with flavorful, tender beef.
3 strips of beef short ribs
3 cloves of garlic chopped
Half an onion chopped
1 bottle of tomato sauce
4-6 splashes of Worcestershire
2 tbsp Yellow mustard
Salt and Pepper
1 hand full of cilantro
½ cup Sour cream
Pico De Gallo
1 avocado, thinly sliced
1.) Start by bringing your short ribs to room temperature 20 minutes before cooking.
2.) In a hot frying pan, drizzle with olive oil and sear the ribs on each side until golden. Move the ribs to an ovenproof dish with the chopped garlic and onion and preheat the oven to 275 Fahrenheit.
3.) To the roasting dish add tomato sauce, Worcestershire, mustard, salt and pepper. Mix to combine. Bake for 3 hours, rotating and flipping the ribs half way through.
4.) For the cilantro cream, blitz together the cilantro, sour cream and juice of 1 lime until smooth.
5.) To serve, pull a small amount of rib from the bone and break apart with 2 forks. Place on a tostada. Top with cilantro cream, pico de gallo and avocado. Serve with a wedge of lime.
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