It’s no secret that I adore short ribs – whether they are cooked low and slow, in a hearty chili, with pasta or nestled in these chic lasagna rolls. There are numerous ways to use them – not just the standard simmer in red wine method (but that’s good too – don’t get me wrong).
I never thought to put them in an enchilada until I happened to come across this recipe for Beef Short Rib Enchiladas at Food Network and, thanks to this recipe, I received quite the lesson in cooking. I learned the value of patience, gratitude for pre-prepped ingredients (like my chipotle puree that I stash in the freezer), appreciation of good kitchen tools (like my new BFF, the Vitamix), how to cook with alcohol safely (or a lesson in what NOT to do) and, to read the FULL recipe before you even attempt it and block off the proper time to make it. This is no 30-minute meal, my friends. This multi-step recipe is WELL worth your time in trying one day when you just want to putter about the kitchen….