Mexican Short Rib Tacos Recipe

Ingredients

Short Ribs

• 3 lbs meaty beef short ribs (6-8 ribs, 3 inches tall)
• kosher salt and pepper to taste
• 2 tablespoons olive oil
• 4 cups beef stock
• 16 oz dark beer (or substitute more stock)
• 5 dried Mexican chilies (Ancho, guajillo, pasilla, or New Mexico), destemmed and seeded
• 8 cloves garlic, whole
• 1 large onion, roughly chopped
• 1 tablespoon cumin seed
• 1 tablespoon coriander seed
• 1 cinnamon stick
• 1 teaspoon allspice
• 2 bay leaves
• 1 tablespoon Mexican oregano
• 2 tablespoons brown sugar

Caramelized Onions

• 1 large onion, sliced into 1/3 inch rings
• 1 tablespoon olive oil

For Serving

• corn or flour tortillas
• fresh cilantro
• hot sauce
• 0.5 cup queso fresco cheese (optional)

Instructions

Prepare the Short Ribs

1. Preheat oven to 300°F.
2. Generously salt and pepper all sides of the short ribs (use more salt than you think). Heat oil in a heavy bottom Dutch oven over medium high heat. When the oil is hot, add the ribs and brown all sides—be patient, this step is crucial for flavor. If splattering, cover partially with a lid. Brown in batches to avoid overcrowding. Once nicely browned, remove and set aside.
3. In the same pot, turn heat to medium and add onions and whole garlic, stirring constantly until golden brown and just tender, about 3-4 minutes. Add cumin, cinnamon stick, allspice, oregano, and bay leaves, and stir for 1-2 minutes.
4. Add chilies, beer, stock, and brown sugar and give a stir. Place the short ribs in the liquid with the bone sticking straight up. Liquid will just come to the top of the ribs.
5. Turn heat to high and bring to a boil. Cover with a tight fitting lid or with two-three layers of foil, creating a tight seal. Place in the middle of the hot oven and bake for 3 hours without opening the lid.

Prepare the Caramelized Onions

1. Slice one large onion into 1/3 inch thick rings and sauté in a little oil on medium high for 5 minutes.
2. Turn heat to low and sauté until caramelized and golden, about 10 more minutes.

Assemble and Serve

1. After 3 hours, the meat will be fork tender and flavorful. Leave the meat in the braising liquid until ready to serve.
2. When ready to serve, remove ribs from the liquid. Skim the fat from the pot. Using a fork or tongs, separate meat from bone and fatty parts and set meat aside. Taste for salt, adding more if necessary.
3. Fish out some of the flavorful chili peppers from the liquid and toss with the meat along with a few tablespoons of the juices. Keep the meat in the liquid if not serving right away to prevent drying out.
4. Place cheese on tortillas, then place directly on the racks inside a 350°F oven until melted. Remove from the oven and fill with meat, caramelized onions, cilantro, and hot sauce.

Notes

• If you can't find meaty short ribs, order from a butcher or substitute a 3 lb beef roast.
• The meat will dry out quickly once removed from the cooking liquid, so keep ribs in the liquid if not serving immediately.
• You can also make pico de gallo or pickled radishes as additional toppings.