Ingredients
- 1 Each Mission 12” Garlic Herb Wrap (10252), warmed
- 1/2 cup Chili-Lime Short Ribs see related recipe
- 1/4 cup Pickled Vegetables (Carrot, Radish, Onion, Cucumber)
- 1/2 cup White Rice, prepared, warmed
- 2 Tbsp. Green Onions, sliced
- 1/4 cup Arugula
- 2 Tbsp. Cilantro, chopped
Directions
- Prepare Chili-Lime Short Ribs sub recipe.
- Lay out Garlic Herb Wrap flat and in the center top with Chili-Lime Short Ribs, pickled vegetables, white rice, green onions, arugula, and cilantro.
- Wrap burrito-style and slice on a bias. Serve.
Ingredients- 3 1/2 Lbs. Short Ribs, bone-in
- 6 Tbsp. Dark Brown Sugar, divided
- 2 tsp. Sesame Oil
- 2 tsp. Chili-Lime Seasoning
- 1/4 cup Soy Sauce
- 1 Red Onion, grated
- 1 Tbsp. Salt
- 1 tsp. Black Pepper
- 2 Tbsp. Chipotle Pepper, ground
- 1/4 tsp. Cayenne Pepper
- 2 Each Lime Zest And Juice
- 3 Tbsp. Unsalted Butter, cold
Directions
- Pre-heat convection oven to 300°F.
- Prepare marinade. In a mixing bowl combine 2 tbsp. brown sugar, sesame oil, Chili-Lime seasoning, soy sauce, red onion, salt, black pepper and whisk together.
- Marinate short ribs for 6 hours to overnight under refrigeration.
- Transfer ribs bone-side down in roasting pan, cover with marinade, add 1 ½ cup water. Cover with foil and roast for 3 hours.
- Remove foil and roast for another 15 minutes.
- Pull ribs from liquid and shred.
- Remove bones and drain excess fat off of the liquid. Tip: refrigerate overnight and remove fat solids from surface of liquid.
- Add cooking liquid to a pan over medium-high heat and add in remaining ¼ cup dark brown sugar, chipotle pepper, cayenne pepper, lime zest and juice.
- Reduce liquid until starts to thicken. Remove from heat, add cold butter, and stir into sauce.
- Add shredded short rib meat into sauce to coat. Store under refrigeration and use within 5 days.
