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Braised Short Rib Tostadas

Created by Julie Van Rosendaal

Braised Short Rib Tostadas

Total Time:

3hrs 45mins




3hrs 30mins

Skill Level:



  • 4 Only Alberta Beef short ribs
  • 2 Tbsp. chili powder
  • 2 tsp. cumin
  • 1-2 cups beef or chicken stock
  • 1 19 oz (540 mL) can whole, diced or stewed tomatoes
  • salt, to taste
  • canola or olive oil, for cooking
  • 8 small fresh corn tortillas
  • grated or crumbled cheese, sliced avocado and salsa, for serving

How to Make It

Set a heavy Dutch oven over medium-high heat, add a drizzle of oil and brown the ribs on all sides, sprinkling with salt. Add the chili powder and cumin and cook for another minute. Add the beef stock and tomatoes, cover and braise at 300˚F for 3-3 1/2 hours, or until the meat is very tender. Shred the meat from the bones.

In a small skillet, heat about half an inch of oil until hot, but not smoking; cook each corn tortilla for a minute or two, until golden and crisp. Transfer to a paper towel-lined plate. Top each crispy tostada with some pulled beef, cheese, avocado and salsa.

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