Beef Short Rib Tacos

Tacos have transcended their humble origins to become a beloved staple in various cuisines around the world. From traditional Mexican fare to contemporary culinary interpretations, tacos offer endless possibilities for flavor combinations and fillings. One of the most exciting and gourmet twists on this classic dish is the savory short rib taco. This recipe elevates the taco experience by infusing it with rich, tender beef short ribs that are slow-cooked to perfection.

Discover a gourmet twist on the classic taco with savory short rib tacos! This recipe features rich, tender beef short ribs slow-cooked to perfection, delivering a melt-in-your-mouth experience with every bite. Infused with aromatic spices, sautéed onions, and garlic, these tacos boast a delightful flavor profile that's simple yet impressive. Top with fresh ingredients like cilantro, lime, and avocado for the ultimate taco feast. Perfect for gatherings or a cozy dinner at home!

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Ingredients

2 pounds beef short ribs

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust to taste)

1 can (14 oz) diced tomatoes, with juices

2 cups beef broth

Salt and pepper, to taste

12 small corn tortillas

1 cup fresh cilantro, chopped

1 lime, cut into wedges

1 ripe avocado, sliced, for topping

Crumbled queso fresco or feta cheese, for topping

Pickled red onions, for garnish (optional)

Instructions

Prepare the Short Ribs:

Season the beef short ribs generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Carefully add the short ribs to the pot and sear them for about 2-3 minutes on each side until they are nicely browned. Once seared, 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. Sauté for about 5 minutes, or until the onion is softened and translucent. Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, chili powder, and cayenne pepper. Cook for an additional minute, allowing the spices to become fragrant.

Build the Stew:

Return the seared short ribs to the pot. Add the diced tomatoes along with their juices and pour in the beef broth. Stir the ingredients together and bring the mixture to a gentle simmer.

Slow Cook:

Reduce the heat to low and cover the pot. Let the mixture simmer for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone. Alternatively, for a hands-off approach, you can place everything in a slow cooker and cook on low for 6-8 hours.

Shred the Meat:

After cooking, remove the short ribs from the pot and allow them to cool for a few minutes. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat and bones. Return the shredded meat to the pot and stir well to combine with the sauce. Taste and adjust seasoning with more salt or pepper if needed.

Warm the Tortillas:

In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side, until they are pliable and slightly toasted.

Assemble the Tacos:

Start assembling the tacos by filling each warmed tortilla generously with the shredded short rib mixture. Scatter fresh chopped cilantro over the top, add slices of avocado, and sprinkle crumbled queso fresco. If you like an additional kick, feel free to add pickled red onions and finish with a squeeze of fresh lime juice.

Serve and Enjoy:

Serve the tacos immediately, with lime wedges on the side for drizzling. Enjoy your flavorful creation surrounded by friends or family!

Prep Time, Total Time, Servings: 20 min | 3 hrs | 6-8 servings