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Serves 8 to 12 | Prep Time | Cook Time

Why I Love This Recipe

The Barbecue Sauce that is needed in this recipe (can be found in the Sauces section of the book), it makes 4 1/2 cups, but this recipe calls for 3/4 cup. The Barbecue Sauce will last 6 months in the refrigerator.

Ingredients You'll Need

Meat: May be made ahead of time and frozen
5 short ribs
Sea salt to taste
1 teaspoon Dry mustard
¼ teaspoon Paprika
Dash Pepper
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
5 whole garlic cloves
5 stalks thyme
1/3 cup extra virgin olive oil
1/3 cup butter, softened
½ cup powdered sugar
¾ cups flour
2 egg whites

Filling for cones:
2 tablespoons olive oil
1 onion, chopped
2 green onions finely chopped
1/3 cup red pepper finely chopped
2 braised short ribs, cooked
3 garlic cloves, minced
Sea salt to taste
¾ cup Barbecue sauce – See recipe in book
1 teaspoon chili sauce with garlic
Avocado Topping:
1 ripe avocado
Sea salt to taste
Juice from 1 lemon wedge
1 shallot, chopped
1 teaspoon green jalapeno, diced


For Meat, season short ribs with salt, mustard, paprika, and pepper.

Heat pan and sauté meat until brown on both sides.

Brown the vegetables and place in pan with meat.

Deglaze pan with water and pour over meat.

Cover pan and bake at 475 degrees for 2 hours.

Reduce heat to 200 degrees and bake 4 hours more. Cool in pan.

Strain broth.

Remove fat from broth and meat. Freeze broth and meat separately. Maybe prepared in advance and frozen

For Filling for cones, heat olive oil in skillet and cook onion until golden brown. Add red pepper and saute until lightly golden. Add green onions and garlic. Sauté a few moments more.

Chop short ribs. Add to onions and season with salt, Barbecue sauce, and chili sauce. Cook 30 minutes. Set aside.

For Cones, cream butter and powdered sugar with whisk in a bowl.

Whisk in flour a little at a time.

Add egg whites and whisk until incorporated. Chill overnight in refrigerator.

Let stay at room temperature for 2 hours.

Preheat oven to 400 degrees.

Spread 1 tablespoon cone dough with spatula on silpat. Bake 5 to 7 minutes. Roll around cone mold. You can also roll it around a carrot. Cool. Repeat with remaining cone dough.

For Avocado topping, combine all ingredients.

Place short ribs into cone and top with scoop of avocado topping. Serve and enjoy!

Questions, Comments & Reviews

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