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Nutrition Facts
Serving Size 307 g
(Approx. 6 Servings)
Amount Per Serving
Calories 710 Calories From Fat 410
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 30 g 150%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 1020 mg 43%
Total Carbohydrate 42 g 14%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 32 g
Vitamin A 8% Iron 80%
Vitamin C 0% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Braised Short Rib Hand Tarts
Prep Time
30 minutes
Cook Time
8 hours
Total Time
8 h 30 m
6  People


Recipe makes 6 Servings

1 1/2 Lb boneless short ribs
1 1/2 Tsp Adams Reserve Yucatan Rojo Rub, plus more as needed
1 Pt mushrooms, sliced thinly
3 sprigs of fresh thyme, plus more as needed
2 cup(s) H-E-B Organics Beef Stock
2 The Texas Pie Company Original Pie Dough Puck, thawed completely
2 cup(s) Monterey Jack cheese, plus more as needed
1 large egg, whisk with 2 tablespoons of water
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Season short ribs with rub, place in a crock pot along with mushrooms, thyme, and beef stock.
Cook for 8 hours on lowest setting.
Once meat is fall apart tender, preheat oven to 350ºF.
Roll out pie dough and cut into 4 even rectangles, about the size of a pop tart.
Shred meat and season to taste before filling tarts.
Place or spread a spoonful of meat into center of 2 of the rectangles.
Top with cheese, and place extra cut dough over meat to seal.
Crimp edges with a fork to seal completely.
Repeat as necessary with additional tarts.
Place on sheet pan, and brush with egg wash.
Bake until golden brown, about 20 to 30 minutes. Cool before serving.


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