Beef Short Rib Tacos
These Beef Short Rib Tacos feature fall-apart braised beef short ribs slow-cooked in a rich chile sauce made with toasted ancho and guajillo peppers, fire-roasted tomatoes, and aromatic spices. The deeply flavored, shreddable beef is piled into warm corn tortillas and topped with shredded red cabbage, cotija cheese, fresh cilantro, pickled red onions, and a drizzle of crema for the ultimate taco experience that rivals any restaurant.
Equipment
- Dutch oven or heavy braising pot 5 to 6 quart capacity
- Blender or immersion blender For pureeing the braising liquid
- Tongs For searing and handling the ribs
- Wooden spoon or heat-safe spatula
- Cutting board
- Chef's knife Sharp
- Two forks For shredding the beef
- Cast iron skillet or dry griddle For warming tortillas
- Fine-mesh strainer (optional) For straining the sauce
- Measuring cups and spoons
- Large shallow bowl or platter For the shredded meat
Ingredients
For the Braised Short Ribs
- 3 lbs bone-in beef short ribs about 1.36kg, 4 to 6 pieces
- 1 tsp kosher salt plus more to taste
- 1 tsp black pepper
- 2 tbsp neutral oil vegetable or canola oil
- 1 medium white onion roughly chopped
- 5 garlic cloves smashed
- 2 dried ancho chiles stems and seeds removed
- 1 dried guajillo chile stem and seeds removed
- 14.5 oz fire-roasted diced tomatoes about 411g, 1 can
- 1 cup beef broth about 240ml
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano preferably Mexican oregano
- 1/2 tsp smoked paprika
- 2 tbsp apple cider vinegar
- 2 bay leaves
For Serving
- 12 corn tortillas or flour tortillas small street taco size, warmed
- 1/2 small red cabbage finely shredded
- 1 cup cotija cheese or queso fresco about 120g, crumbled
- 1/2 cup Mexican crema or sour cream about 120ml
- 1 bunch fresh cilantro leaves picked
- 1 cup white onion diced, about 1 medium onion
- 2 limes cut into wedges for serving
- pickled red onions optional but highly recommended
- sliced avocado or guacamole optional, for serving
Instructions
- Preheat your oven to 325°F (163°C). Pat the short ribs completely dry with paper towels, then season all sides generously with kosher salt and black pepper.
- Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches, bone-side up, for 4 to 5 minutes per side until deeply browned, then transfer to a plate.
- Tear the ancho and guajillo chiles into pieces and toast them in the hot Dutch oven for 30 seconds per side over medium heat. Cover with boiling water and soak for 10 minutes until softened, then reserve the soaking liquid.
- Cook the chopped onion in the remaining fat over medium heat for 5 to 6 minutes until softened, then add the smashed garlic and cook for 2 more minutes. Stir in the tomato paste, cumin, dried oregano, and smoked paprika and cook for 1 minute.
- Transfer the sauteed aromatics, rehydrated chiles, 1/2 cup of reserved chile soaking liquid, fire-roasted tomatoes, and apple cider vinegar to a blender and puree until completely smooth. Pour the sauce back into the Dutch oven, add the beef broth and bay leaves, and stir to combine.
- Nestle the seared short ribs into the braising liquid bone-side up, bring to a gentle simmer, then cover and braise in the preheated oven for 3 to 3.5 hours until the meat is completely tender and falling off the bone.
- Remove the short ribs, discard the bay leaves, and skim excess fat from the braising liquid. Shred the beef with two forks, discard bones, then return the meat to the pot and simmer uncovered for 10 to 15 minutes if the sauce needs thickening.
- Heat a dry cast iron skillet over medium-high heat and warm the corn or flour tortillas for 30 seconds per side until pliable and lightly charred. Stack and wrap in a clean kitchen towel to keep warm.
- Place two warm tortillas per serving, top generously with the saucy shredded short rib beef, then finish with shredded red cabbage, diced onion, cilantro, cotija cheese, crema, pickled red onions, and avocado. Serve immediately with lime wedges.
Notes
- Always sear the ribs first. The deep brown crust from searing adds enormous flavor to both the meat and the braising liquid. Do not skip this step.
- Do not rush the braise. Three hours at 325°F allows the connective tissue to fully break down. If the meat is not fork-tender at 3 hours, continue braising for another 30 minutes.
- Toast the chiles carefully. Toast dried chiles for just 30 seconds per side over medium heat. Watch closely as burnt chiles will make the sauce bitter and unpleasant.
- Skim the fat. Short ribs render a significant amount of fat. Skimming it from the braising liquid before adding the shredded meat back in makes the tacos cleaner and more balanced.
- Use double tortillas. Two small corn tortillas stacked per taco is the traditional street-taco method. It prevents tearing and gives a sturdier base for the saucy filling.
- Make it ahead. The shredded beef tastes even better the next day as the flavors deepen. Refrigerate in the braising sauce for up to 4 days or freeze for up to 3 months.
- Slow cooker option. After searing the ribs and blending the sauce, cook on low for 8 hours or high for 4 to 5 hours for equally tender results.
- Boneless short ribs work too. If using boneless short ribs, reduce the braising time by 30 to 45 minutes and check for tenderness from the 2.5-hour mark.
- Birria-style variation. Add a dried pasilla chile and a cinnamon stick to the braise, then serve with a cup of the strained braising consomme on the side for dipping.
- Reheat gently. Warm leftover beef in a saucepan over medium-low heat with a splash of broth to loosen the sauce. Always warm fresh tortillas just before serving.
Nutrition
Serving: 2TacosCalories: 520kcalCarbohydrates: 34gProtein: 32gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 680mgPotassium: 520mgFiber: 4gSugar: 4gVitamin A: 12IUVitamin C: 18mgCalcium: 15mgIron: 22mg
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