Best Beef Short Rib Lettuce Wrap Recipes

Southwest Beef Lettuce Wraps image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon olive oil
1 red bell pepper, diced
1 jalapeno, diced
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
8 medium inner romaine lettuce leaves (from a romaine heart)
1 cup shredded pepper jack cheese
1/2 cup chopped tomatoes
2 red onions, diced
2 avocados, each sliced into 8 slices
2 ears fresh corn, cooked and kernels sliced off
1 container sour cream
1/2 cup fresh cilantro leaves
2 limes, each cut into 4 wedges

Steps:

In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to soften, 3 to 4 minutes. Add the ground beef and cook until totally browned, about 8 minutes. Add the chili powder, cumin, salt, black pepper and crushed red pepper and stir to combine.
Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons pepper jack, 1 tablespoon chopped tomatoes, one-eight of the red onion, 2 slices of avocado, one-eighth of the corn, a dollop of sour cream, 1 tablespoon cilantro and 1 lime wedge.

Korean-Inspired Ground Beef Lettuce Wraps image

Provided by Aarti Sequeira

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound ground beef, preferably grass-fed and organic
3 cloves garlic, minced
3 scallions, white part only, thinly sliced
1-inch piece ginger, minced
1/2 cup soy sauce
3 tablespoons gochujang (Korean red chile paste)
1 tablespoon honey
4 teaspoons sesame oil
1 1/2 cups short-grain white rice
1 1/2 tablespoons avocado oil
Sliced cucumber, for serving
1 head butter lettuce, separated into whole leaves

Steps:

For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

Beef Short Ribs image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16

Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs

Steps:

Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Beef Short Rib Lettuce Wrap image

Provided by Food Network

Categories main-dish

Time 4h50m

Yield 6 servings

Number Of Ingredients 14

3 cups steak seasoning spice
1 cup brown sugar
8 pounds bone-in beef short ribs
Oil, for searing ribs
15 cloves garlic, roughly chopped
8 red onions, roughly chopped
5 carrots, roughly chopped
12 3/4 cups beer
8 1/2 cups cola
6 1/3 cups white vinegar
2 cups granulated sugar
6 large carrots, cut into julienne
4 large red onions, thinly sliced
12 large, firm romaine or iceberg lettuce leaves, for serving

Steps:

For the short ribs: Preheat the oven to 375 degrees F. In a bowl, mix together the steak spice and brown sugar and then coat the short ribs with the mixture.
In a large skillet, heat some oil over high heat until hot. Sear the ribs to create a crispy outer coating. Place the ribs in a large roasting pan and set aside.
In the same skillet, cook the garlic, onions and carrots over medium-high until the vegetables have sweated, 10 to 15 minutes. Add a bit of the beer to deglaze the pan. Pour the vegetables over the ribs in the roasting pan. Add the rest of the beer, the cola and about 4 cups water to the roasting pan and make sure the meat is completely submerged. Cover, transfer to the oven and cook for about 2 hours. Remove the cover and continue cooking an additional hour.
For the pickled carrots and onions: Meanwhile, in a large pot, whisk together the vinegar, granulated sugar and 12 3/4 cups water until the sugar is completely dissolved. Bring to a boil, then let cool slightly. Put the carrots and onions in the quick pickling liquid for about 1 1/2 hours. Refrigerate.
When the short ribs are done, remove from the juices and set aside. Strain the liquid and then place in a pan and reduce over low heat to use as a jus for the ribs.
Scoop the short ribs into the lettuce cups and drizzle with a small amount of jus. Top with the pickled carrots and onions. Serve 2 lettuce wraps per person.