Beef Short Rib Tacos

Tacos have long been a beloved staple in Mexican cuisine and have gained immense popularity around the globe. Their versatility allows for endless combinations of fillings, toppings, and salsas, making them a favorite for both casual meals and extravagant gatherings. Among the myriad of fillings available, beef short ribs stand out for their rich flavor and tender texture. Savory beef short rib tacos combine these succulent morsels with vibrant toppings, creating a dish that is both satisfying and unforgettable.

Discover the ultimate savory beef short rib tacos that elevate this classic Mexican dish to gourmet status. With succulent beef short ribs cooked to tender perfection, each taco bursts with rich flavors complemented by vibrant toppings. This easy-to-follow recipe guides you through searing, braising, and assembling your tacos for a mouthwatering experience. Perfect for family gatherings or casual meals, these tacos are sure to impress!

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Ingredients

2 lbs beef short ribs, bone-in

2 tablespoons olive oil

1 onion, finely chopped

4 cloves garlic, minced

2 cups beef broth

1 cup lager beer (optional)

1 tablespoon chipotle in adobo sauce, minced

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

Corn tortillas, for serving

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced radishes (for garnish)

Avocado slices (optional)

Instructions

Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season beef short ribs generously with salt and pepper. Carefully place the short ribs into the hot oil, searing each side until they are beautifully browned, about 3-4 minutes per side. Once browned, remove the short ribs from the pot and set them aside on a plate.

Sauté Aromatics: In the same pot, add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and continue to sauté for an additional 1-2 minutes, stirring frequently until fragrant.

Build the Flavor Base: Pour in the beef broth and optional lager beer, using a wooden spoon to scrape up any tasty browned bits from the bottom of the pot. Stir in the minced chipotle in adobo sauce, ground cumin, smoked paprika, and dried oregano. Allow the mixture to come to a gentle simmer for about 2 minutes.

Braise the Ribs: Return the seared short ribs to the pot, ensuring they are well-submerged in the flavorful liquid. Cover the pot with a lid, reduce the heat to low, and let the ribs simmer gently for approximately 3 hours, or until the meat becomes fork-tender. Alternatively, for a hands-off approach, braise the ribs in a preheated oven set at 300°F (150°C) for the same duration.

Shred the Meat: Once the cooking time is complete, carefully remove the short ribs from the pot and let them cool for a few minutes. Using two forks, shred the tender meat into bite-sized pieces, discarding the bones and any excess fat.

Reduce the Sauce (Optional): If you're looking for a richer sauce, strain the remaining braising liquid to remove solids, then return it to the stovetop. Allow it to simmer until thickened to your desired consistency. Adjust seasoning with salt and pepper to taste.

Warm the Tortillas: In a dry skillet over medium heat, warm corn tortillas for about 30 seconds on each side, or until they become slightly charred and pliable.

Assemble the Tacos: Take each warm tortilla and fill it generously with shredded beef short rib. Top with fresh chopped cilantro, sliced radishes, and optional avocado slices for extra creaminess.

Serve and Enjoy: Just before eating, squeeze a few drops of fresh lime juice over your tacos for a zesty finish. Serve your savory beef short rib tacos with lime wedges on the side and enjoy alongside your favorite sides!

Prep Time: 20 minutes | Total Time: 3 hours 20 minutes | Servings: 6