-
1
For the short ribs: Preheat the oven to 375 degrees F. In a bowl, mix together the steak spice and brown sugar and then coat the short ribs with the mixture.
-
2
In a large skillet, heat some oil over high heat until hot.
-
3
Sear the ribs to create a crispy outer coating.
-
4
Place the ribs in a large roasting pan and set aside.
-
5
In the same skillet, cook the garlic, onions and carrots over medium-high until the vegetables have sweated, 10 to 15 minutes.
-
6
Add a bit of the beer to deglaze the pan.
-
7
Pour the vegetables over the ribs in the roasting pan.
-
8
Add the rest of the beer, the cola and about 4 cups water to the roasting pan and make sure the meat is completely submerged.
-
9
Cover, transfer to the oven and cook for about 2 hours.
-
10
Remove the cover and continue cooking an additional hour.
-
11
For the pickled carrots and onions: Meanwhile, in a large pot, whisk together the vinegar, granulated sugar and 12 3/4 cups water until the sugar is completely dissolved.
-
12
Bring to a boil, then let cool slightly.
-
13
Put the carrots and onions in the quick pickling liquid for about 1 1/2 hours.
-
14
Refrigerate.
-
15
When the short ribs are done, remove from the juices and set aside.
-
16
Strain the liquid and then place in a pan and reduce over low heat to use as a jus for the ribs.
-
17
Scoop the short ribs into the lettuce cups and drizzle with a small amount of jus.
-
18
Top with the pickled carrots and onions.
-
19
Serve 2 lettuce wraps per person.
-
20
This recipe was created by a contestant during a cooking competition.
-
21
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
