SHORT RIB TOSTADA
Serves 4 | Recipe by Chef David Ruiz
Slow-braised short rib layered over a crispy tostada with lime crema and pickled red onion.This bold, flavor-packed dish features tender, pull-apart short rib braised with aromatics, paired with bright citrus and creamy elements for the perfect balance of richness and freshness—bringing elevated, chef-driven flavor straight to your kitchen.
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 45 minutes active (plus 4 hours braising)
Ingredients
- 2 lbs short rib
- 1 cup sour cream
- 1 red onion, julienned
- 4 limes, juiced
- 4 white corn tortillas
- 4 cups chicken stock
- 1 stalk celery, chopped
- 3 carrots, chopped
- 2 shallots, chopped
- 3 garlic cloves, peeled
- 3 sprigs thyme
- 2 sprigs oregano
- 3 tablespoons olive oil
- ½ cup red wine
- Salt and pepper to taste
Instructions
- Preheat oven to 300°F.
- Chop celery, carrots, and onion to create a mirepoix.
- Heat olive oil in a sauté pan over high heat. Season short ribs with salt and pepper, then sear for 2 minutes on each side until browned.
- Transfer short ribs to a deep baking dish or hotel pan. Add red wine to the sauté pan, simmer for 2 minutes, then pour over the short ribs.
- Add mirepoix, shallots, garlic, thyme, oregano, and chicken stock. Ensure the short ribs are fully submerged. Cover tightly with foil.
- Braise in the oven for 4 hours, or until the meat is tender and easily pulls apart.
- Meanwhile, prepare the lime crema by combining sour cream, juice of 1 lime, and a pinch of salt. Mix well and refrigerate.
- Place julienned red onion in a bowl with 1 tablespoon salt and let sit for 10 minutes. Rinse gently, then combine with juice of 3 limes and refrigerate.
- Heat neutral oil to 350°F in a saucepan. Fry tortillas for about 1 minute per side until crisp. Remove and drain on paper towels.
- Once short ribs are cooked, remove from liquid and shred using tongs or forks.
To Assemble
Spread a layer of lime crema over each crispy tostada. Top with shredded short rib and finish with pickled red onion. Serve immediately.
View More Recipes by Chef David
About the Chef
David Ruiz, Executive Chef at the Overland Park Convention Center, is known for creating bold, elevated dishes rooted in technique and fresh ingredients. From large-scale events to intimate culinary experiences, his menus bring creativity and flavor to every plate.
