Tailgating Taco Salad with Braised Short Ribs and Southwestern Ranch Dressing

Bring your taco salad up a notch by incorporating braised short ribs and a homemade southwestern ranch dressing into this otherwise traditional Mexican style staple, perfect for any tailgate or party! Serves 6

Short Ribs Cooking Instructions:

1.) Preheat oven to 350 degrees
2.) Generously season the short ribs with kosher salt and fresh ground pepper
3.) In a large dutch oven, heat the olive oil and add the short ribs. Brown on each side, approximately 15 minutes (work in batches to prevent overcrowding)
4.) Transfer the ribs to a plate, set aside.
5.) In the dutch oven used to cook the short ribs, cook the onions, carrots and celery (approximately 5 minutes)
6.) Add the tomato paste and wine and bring to a boil over high heat then reduce to a simmer until wine is reduced by half (approximately 30 minutes)
7.) Add all thyme, bay leaves and garlic. Stir in water
8.)Bring to a boil, reduce to a simmer, return ribs to pot, cover and transfer to oven
9.)Cook until tender and falling off the bone (approximately 2 to 2 1/2 hours)
10.) When short ribs are done, fork off pieces onto a plate and season with salt and pepper to taste.
*Strain off juices and save for a beef stock or sauce in the future

Short Ribs Ingredients:

4-6 short ribs, bone in (approximately 6 pounds total)
1 750 ml bottle of Cabernet Sauvignon
1 large onion, finely chopped
2 carrots, peeled and sliced
2 celery ribs, peeled and sliced
3 garlic cloves, minced
2 bay leaves
1 bunch of thyme
3 cups of water
kosher salt
freshly ground pepper
2 tbsp extra virgin olive oil
1 tbsp tomato paste



Salad Preparation:
1.) In a bowl, mix all salad ingredients together. Top with shredded short rib and drizzle desired amount of ranch over the entire salad.
2.)Around the perimeter of the bowl, place blue corn tortilla chips.
3.) Finish with fresh lime juice. 

Salad Ingredients:
1 bag Fresh Express 24 ounce Iceberg Garden
2 firm avocado, diced
2 large tomato, diced
1/4 lb coarsely grated Monterey jack cheese
1 (15 ounce) can black beans, drained
1/2 fresh lime
50 blue corn tortilla chips 

Dressing Recipe:

1/2 cup mayonnaise
1/2 cup sour cream
1/4 tsp garlic powder
1 tbsp white vinegar
1 tsp fresh lime juice
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp hot sauce
kosher salt, to taste
fresh ground pepper, to taste

In a food processor, mix all ingredients. Serve chilled