Short Ribs Carne Asada

Ingredients

• 454 gboneless short ribs
• 4burrito-sized flour tortillas
• to tastecheese, such as Monterey Jack
• as neededolive oil
• to tastesalt
• juice of 1lime
• juice of 1orange
• 4peeled garlic cloves
• 8–10 sprigscilantro (optional)
• 2de-stemmed jalapeños
• 2 tablespoonsMexican oregano
• 1 teaspooncumin
• 1 tablespoonsoy sauce
• 60 ml (¼ cup)olive oil
• to tastefreshly cracked black pepper
• 4plum tomatoes
• 1 smallonion
• 2jalapeños
• 20–25 sprigscilantro
• juice of 2limes
• ½ teaspoon, plus more to tastesalt

Instructions

1. 1

   Season the ribs

   Sprinkle salt over both sides of the boneless short ribs.

2. 2

   Blend the marinade

   Put the listed marinade ingredients in a blender and blend until well combined.

3. 3

   Marinate the meat

   Arrange the ribs in one layer in a casserole dish. Pour over the marinade, making sure some gets underneath the meat too. Cover with cling film and refrigerate for about an hour.

4. 4

   Prepare the produce

   For the optional Pico de Gallo, rinse the tomatoes, jalapeño and cilantro. Peel the onion and remove the stems from the tomatoes and jalapeños. Twist off and discard the thicker bottom parts of the cilantro stems, keeping the upper stems that hold the leaves together.

5. 5

   Mix the salsa

   Finely chop the tomatoes, onion and jalapeños into roughly 6 mm pieces, and finely dice the cilantro. For a milder salsa, begin with one jalapeño and add more as desired. Mix everything in a bowl with ½ teaspoon of salt and the juice of two limes. Taste and add more salt or lime if needed.

6. 6

   Sear the ribs

   Heat a grill or cast-iron pan. For a pan, use just over medium heat and add a glug of oil. When it is very hot, pat the meat dry and cook each piece for 2–3 minutes per side, or to your preferred doneness. For medium-rare, aim for 130–135°F; the original batch was cooked closer to well done so the edges could crisp.

7. 7

   Rest and slice

   Rest the cooked meat for a few minutes, loosely covered with foil. Slice thinly against the grain, then cut the strips into bite-sized pieces.

8. 8

   Fill the quesadillas

   Warm a tortilla in a large, dry skillet over medium heat. Put the chopped carne asada, some Pico de Gallo with little of its liquid, and plenty of cheese on one half. Fold the tortilla over and cook both sides until crisp and golden brown. Cut in half and serve straight away.

What is carne asada?

Carne asada means grilled or seared meat, commonly associated with Mexican cooking and served in tacos, burritos or alongside other dishes. This version uses boneless short ribs, marinated with citrus, garlic and herbs before being seared.

The quesadilla makes the meat a complete, easy-to-serve filling. Cheese brings richness, while the optional Pico de Gallo adds fresh, tangy heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 448 calories, 26g protein, 24g carbs, 28g fat.

The flour tortilla supplies most of the carbohydrates, while the short ribs and cheese contribute protein and much of the fat. Serve a portion with extra Pico de Gallo or a green salad for a fresh counterpoint.

Why use short ribs?

Boneless short ribs are the meaty centre of this recipe and give the quesadilla a substantial filling. Slicing them across the grain after cooking helps keep each bite easier to chew.

Patting the marinated meat dry before it hits the hot pan helps it sear rather than steam in the excess marinade.

The citrus marinade

Lime and orange juice give the marinade a sharp, fruity base, while garlic, cumin, Mexican oregano and soy sauce build savoury flavour. Blend the ingredients thoroughly so they coat the meat evenly.

The recipe calls for about an hour of marinating in the fridge. Keep the ribs in a single layer and make sure marinade reaches underneath them.

Getting a good sear

A very hot grill or cast-iron pan is key to browning the ribs. Work with the meat once the cooking surface is fully hot, and avoid leaving excess marinade clinging to it.

The recipe gives 2–3 minutes per side as a guide, but pieces can vary in thickness. Use the stated medium-rare temperature of 130–135°F if that is your preferred doneness; the original batch was cooked longer for crisp edges.

Balancing the Pico de Gallo

The salsa combines finely chopped tomatoes, onion, jalapeños and cilantro with lime juice and salt. Cutting the ingredients into small, even pieces makes them easier to scoop into the quesadilla.

Start with one jalapeño for a milder result, then add more to taste. When assembling, use some salsa but leave most of its liquid behind so the tortilla stays crisp.

Folding and crisping

Fill only half of each tortilla, then fold the empty side over the filling. This makes the quesadilla easier to turn and keeps the cheese and meat contained.

Cook both sides in a dry skillet over medium heat until golden and crisp. Slice and serve immediately, while the cheese is melted and the tortilla still has its crunch.

What to serve alongside

Pico de Gallo is both a filling and a fresh topping here, so serve any extra alongside the quesadillas. Lime wedges or a simple green salad also make a fresh contrast to the rich cheese and beef.

For a more substantial meal, pair the quesadillas with beans or rice. Keep wet toppings separate until serving to help the tortillas stay crisp.

Recipe notes & tips

• Blend the marinade until smooth so it coats the short ribs evenly.
• Use only one jalapeño in the Pico de Gallo at first, then add more if you want extra heat.
• Pat the ribs dry before searing to help them brown.
• Keep the salsa liquid to a minimum when adding it to the tortilla.
• Let the meat rest briefly before slicing it against the grain.
• Serve the quesadillas as soon as they are crisp and golden.

Variations

• Adjust the heat: use one jalapeño in the salsa for a milder filling.
• Change the cheese: use another good-melting cheese in place of Monterey Jack.
• Add more salsa: serve extra Pico de Gallo alongside rather than adding its liquid to the quesadilla.
• Use a grill: cook the marinated ribs on a hot grill instead of in cast iron.
• Make it a plate: serve the sliced carne asada with tortillas and salsa rather than folding it into quesadillas.

Common mistakes to avoid

• Crowding the ribs: cook in batches if needed so the pan stays hot and the meat can sear.
• Leaving the meat wet: pat it dry before cooking to avoid steaming.
• Overfilling the tortilla: use a manageable amount so the quesadilla folds and turns neatly.
• Adding too much salsa liquid: spoon in the chopped ingredients with little liquid to keep the tortilla crisp.
• Slicing with the grain: cut across the fibres for more tender bites.
• Skipping the rest: let the cooked ribs sit for a few minutes before slicing.

How to store

Refrigerate leftover cooked meat and Pico de Gallo separately in covered containers and use within 3 days. Reheat the meat and assemble the quesadilla in a skillet until hot and crisp; add the salsa just before serving.

Frequently asked questions