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Braised Short-Rib Toasts Recipe

Piled high with meat, Cotija cheese, avocado, and serrano peppers, they're like a fiesta for your taste buds.

  • yield: Makes 24



  • 1/2 baguette (4 to 5 ounces), sliced 1/4 inch thick (about 24 slices)
  • 1/3 cup olive oil
  • Coarse salt and ground pepper

Short Ribs

  • 1 tablespoon canola oil
  • 2 pounds English-cut, bone-in short ribs
  • 1 carrot, peeled, cut into 2-inch pieces
  • 1 small onion, cut into 2-inch pieces
  • 2 cloves garlic
  • 1 tablespoon tomato paste
  • 2 chipotle peppers in adobo
  • 1 tablespoon adobo sauce
  • 1/4 cup white wine
  • 3 cups chicken stock
  • 1 avocado, thinly sliced
  • 1 serrano chile pepper, thinly sliced, seeded if desired
  • 1 ounce Cotija cheese, crumbled


  1. Step 1

    Heat oven to 350 degrees. Place bread slices on two large rimmed baking sheets; brush with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway. Cool on baking sheets.

  2. Step 2

    Reduce oven to 325 degrees. Heat canola oil in 5-quart dutch oven over medium-high heat. Season ribs with salt and pepper; brown on all sides, 12 to 15 minutes. Remove from pan; pour out all but 1 tablespoon oil. Add carrot, onion, and garlic; saute until lightly browned, 3 to 5 minutes. Add tomato paste, chipotles, and adobo sauce. Saute until caramelized, stirring often, about 2 minutes. Add wine and bring to a boil; add stock, and bring to a boil again.

  3. Step 3

    Return ribs to pan, and cover; braise in the oven 4 hours. Remove ribs; break meat into 1-inch pieces and place in a bowl. Skim fat from braising liquid; puree vegetables with skimmed cooking liquid. Pour pureed sauce over meat; stir to coat. To assemble, lay an avocado slice on each piece of toast, top with a warm piece of short rib, and garnish with a serrano chile slice and a bit of cheese.

Martha Stewart Weddings, Fall 2011