​Crispy Short Rib Carnitas with Sunset Slaw

This recipe of Deb's cemented by utter adoration of short ribs. They are so easy - all they take it time and - if you're feeling fancy - a little more time - and they always come out so moist and flavorful. 

​The richness of the meat pairs well with the slaw: eat it on the side or in your tacos!
Carnitas:
2 tsp kosher salt
1 tsp chili powder
​3 lbs meaty short ribs
Juice from 1 orange
Juice from 1 1/2 limes (save the last half for garnish)
5 (or more!) cloves garlic, unpeeled

Sunset Slaw:
3 cups finely shredded red cabbage (about 1/2 large head)
1 carrot, coarsely grated
coarse salt
juice of 1/2 lime
2 scallions, thinly sliced
dollop of mayo, sour cream or greek yogurt
dash of hot sauce (optional)
1/4 rough chopped cilantro or parsley

To Serve:
Tortillas
minced white onion or thinly sliced scallions
Chopped fresh cilantro
pickled jalapenos
​Hot sauce
Cook the carnitas:
Heat the oven to 275°. 

Combine the salt and chili powder. Spread out the short ribs on their butcher paper and rub them all over with the mixture. Arrange them in a deep roasting dish - the walls should be higher than the ribs. A Dutch oven works well. Pour the orange and lime juice in the bottom of the dish and scatter the garlic cloves around. Cover tightly with foil (and lid if it has one) and slow bake for 2 1/2 hours. (The meat should be tender and separating from the bone.) 

Remove the lid and foil, and increase the heat to 425°. Roast, basting once or twice, for 15 to 20 minutes, until the edges of the meat are crispy and browned. 

Discard the bones and shred the meat, removing any large chunks of fat. Stir in some of the pan juices and squeeze the garlic out of its skins. Add more juices as desired. 

Make the slaw:
​Toss together the cabbage, carrot, salt and lime juice, and let sit for 5 minutes. Stir in the scallions, then the mayo/yogurt/sour cream and hot sauce (if using). Adjust seasonings to taste, then add in the cilantro. 

To serve:
​Heat the tortillas in a dry skillet for 20 to 30 seconds per side. Pile on some shredded beef and any desired fixings. Serve with slaw on the side. 
From Smitten Kitchen Everyday

Notes:
  • ​I usually do 4-5 full meat ribs (16+ oz each).