Looking for an alternative to Taco Tuesday? These Short Rib Burrito Bowls are sure to please the whole family!
A couple weeks ago, after hearing me wonder aloud for the millionth time, “why aren’t we saving more every month?”, Dan metaphorically wrestled me down and made me walk through, in excruciating detail, all of our expenditures for the previous month. Turns out, I shop a lot! And, we eat out/order in a lot! So, in an effort to be responsible grown-ups and manage our $$ more wisely, we have set spending limits & savings goals for ourselves.
As part of our new efforts to spend responsibly, we’re eating out, ordering in less and cooking at home more. Adult-ing can be hard, but I've also discovered that it’s also kind of delicious. It’s led to awesome homemade meals like these short rib burrito bowls. Taste-wise, they’re like a Chipotle burrito bowl, but 100 times more delicious because homemade is always better and you have more control over the toppings (guac won’t cost you extra at home). Big ol’ bowls full of juicy, fork-tender beef cooked low and slow for 8 hours, fluffy steamed rice, and tons of fresh veggies. Minimal fuss/effort, maximum flavor/satisfaction. Also, it doesn’t heat up the kitchen.
Aren't nutritionists always telling us to eat as many colors of the rainbow as possible? Well, these burrito bowls certainly help you do that. They’ve got raw sliced radish, fresh pico de gallo, sliced avocado, and sauteed bell peppers. That’s red/orange, yellow, green, and purple. No blue, but there aren’t a lot of naturally occurring blue foods out there. I’m not putting blueberries in my burrito bowl just to eat a rainbow!
I’m definitely going to play around and see what other yummy variations I can come up with...stay tuned! In the meantime, scroll down for today’s recipe!
Recipe and article courtesy of Tina, Just Putzing Around the Kitchen.
Short Rib Burrito Bowls
For the ribs:
- 4 lbs beef shortrib boneless
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 cup gluten free beef broth
For the fixings:
- White rice steamed (or whichever rice you like!)
- Sauteed bell pepper slices
- Pico de gallo chopped tomato and raw onion tossed together with lime juice, garlic and salt to taste
- Sliced avocado
- Raw radishes thinly sliced
- Sour cream
- Grated cheese
To cook your short ribs:
- Place your short ribs in a slow cooker, and sprinkle with all the seasonings.
- Pour gf beef broth over the top, making sure every piece of meat has been drizzled with the broth.
- Cook on low for about 8 hours, or until meat is very tender.
- Once done cooking, shred the meat directly in the crock pot and allow it to soak up some of the fatty juices.
- Scoop hot rice into a bowl.
- Add a generous portion of shredded short rib, then top with alllllll the fixins'.