Instructions
- Braised Short Rib: Sear short ribs in a Dutch oven. Add onion, garlic, and tomato paste; cook until softened. Deglaze with red wine, then add beef broth. Bring to a simmer, cover, and braise for 3-4 hours, or until short ribs are fork-tender. Shred the short rib meat.
- Combine all Cheese Blanket ingredients in a bowl and mix well.
- Lay out two tortillas. Spread half of the shredded short rib evenly over each tortilla.
- Top each filled tortilla with a second tortilla.
- Melt Clarified Butter in a large skillet over medium heat.
- Sprinkle the Cheese Blanket mixture evenly over the top of each quesadilla.
- Carefully place the quesadillas in the hot skillet. Cook for 4-5 minutes per side, or until golden brown and the cheese is melted and crispy.
- Remove from skillet and let cool slightly. Serve with a dollop of Crème Fraîche and a sprinkle of fresh Chives.
