Beef Short Rib Tacos

Tacos have long been a beloved staple of Mexican cuisine, but in recent years, they've seen a surge in popularity as chefs and home cooks alike experiment with innovative fillings and flavors. One of the most exciting developments in the taco world is the rise of beef short rib tacos. These delightful creations combine the rich, melt-in-your-mouth tenderness of slow-cooked beef short ribs with the vibrant toppings and fresh components that make tacos so universally adored.

Discover the mouthwatering world of savory beef short rib tacos with this delicious recipe! Learn how to master the art of slow-cooking tender beef short ribs, infusing them with vibrant spices and rich flavors. Perfect for any gathering, these tacos offer a satisfying bite with every mouthful. With easy-to-follow steps, this recipe showcases fresh toppings like cilantro, avocado, and lime that elevate your taco experience. Get ready to impress your friends and family with this culinary delight!

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Ingredients

2 lbs beef short ribs, bone-in

1 tablespoon olive oil

1 large onion, diced

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon chili powder

1 tablespoon tomato paste

1 cup beef broth

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

Salt and pepper to taste

12 small corn tortillas

Fresh cilantro, chopped (for garnish)

Diced avocado (for topping)

Lime wedges (for serving)

Sliced radishes (for garnish)

Instructions

Sear the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Generously season the short ribs with salt and pepper. Carefully add the short ribs to the pot and sear them for about 3-4 minutes on each side, or until they are nicely browned and caramelized. Once seared, remove the ribs from the pot and set them aside on a plate.

Build the Flavor Base: In the same pot, add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and softened. Add the minced garlic and continue to cook for an additional minute until fragrant, stirring often to avoid burning.

Add Spices and Tomato Paste: Sprinkle the ground cumin, smoked paprika, oregano, and chili powder over the onions and garlic. Stir well to ensure the spices coat the vegetables evenly. Then, add the tomato paste, combining it with the mixture and cooking for another minute to enhance the flavor.

Deglaze the Pot: Pour in the beef broth, soy sauce, and apple cider vinegar, making sure to scrape the bottom of the pot with a wooden spoon to release any browned bits. These bits will contribute to the depth of flavor in your dish.

Return the Ribs: Gently place the seared short ribs back into the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and allow it to cook for 2.5 to 3 hours, or until the beef is incredibly tender and easily pulls away from the bone.

Shred the Meat: Once the cooking time is complete, carefully remove the short ribs from the pot and set them aside on a plate to cool slightly. Skim off any fat from the surface of the cooking liquid using a spoon. Once the ribs are cool enough to handle, use two forks to shred the beef, discarding any bones and excess fat.

Warm the Tortillas: While the beef is cooling, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and heated through.

Assemble the Tacos: Take a corn tortilla and place a generous spoonful of the shredded beef on top. Garnish with fresh cilantro, diced avocado, and sliced radishes for a burst of flavor and color.

Serve: Arrange the tacos on a serving platter and provide lime wedges on the side for squeezing over the top for an added zesty finish.

Prep Time, Total Time, Servings:

20 minutes | 3 hours | 4-6 servings