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Beef Short Rib Tacos

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Tender, slow-cooked beef short ribs served in warm tortillas with fresh toppings for a mouthwatering taco experience.

Ingredients

Scale
  • 2 lbs beef short ribs
  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 8 small corn tortillas
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 cup diced onions
  • 1/2 cup crumbled queso fresco

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Season the short ribs with salt, pepper, chili powder, cumin, and smoked paprika.
  3. Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
  4. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  5. Add diced onion and garlic to the pot; sauté until softened, about 5 minutes.
  6. Pour in the beef broth and scrape the bottom of the pot to loosen browned bits.
  7. Return short ribs to the pot, cover, and transfer to the oven.
  8. Braise the ribs for 2.5 to 3 hours, or until meat is tender and falling off the bone.
  9. Remove ribs and shred the meat, discarding bones and excess fat.
  10. Warm tortillas and assemble tacos with shredded beef, diced onions, cilantro, queso fresco, and a squeeze of lime.

Notes

For extra flavor, marinate the ribs overnight with spices before cooking and serve with pickled jalapeños for a spicy kick.

Find it online: https://mommiesmore.com/beef-short-rib-tacos-delicious-heat/