Go Back
Tacos are a beloved staple in many cuisines around the globe, celebrated for their versatility, flavor, and ability to cater to a wide range of palates. Whether filled with grilled meats, fresh vegetables, or zesty salsas, tacos offer an endless array of possibilities. In recent years, gourmet taco creations have gained traction, inviting chefs and home cooks alike to experiment with bold flavors and unique ingredients. Among these innovations, the savory short rib taco stands out as a delightful twist on the traditional taco experience.

Beef Short Rib Tacos

Indulge in the deliciousness of savory short rib tacos, a gourmet twist on a classic favorite. This recipe highlights the rich, tender flavor of slow-cooked beef short ribs seasoned with aromatic spices and cooked to perfection. Discover the art of preparing these mouthwatering tacos with fresh garnishes like cilantro, avocado, and lime. Perfect for gatherings or a cozy night in, this dish invites creativity and personalization, ensuring every bite is an unforgettable experience. Dive into this culinary adventure and impress your taste buds!
Print Recipe Pin Recipe

Ingredients
  

2 pounds beef short ribs

2 tablespoons olive oil

1 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

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 olive oil over medium-high heat. Carefully add the short ribs and sear them on all sides until browned (about 2-3 minutes per side). Remove the ribs and set them aside.

    Sauté Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic, cumin, smoked paprika, oregano, chili powder, and cayenne pepper, and cook for another minute until fragrant.

      Build the Stew: Return the short ribs to the pot, then add the diced tomatoes (with juices) and beef broth. Bring to a gentle simmer.

        Slow Cook: Cover the pot and reduce the heat to low, allowing the mixture to simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Alternatively, you can cook in a slow cooker on low for 6-8 hours.

          Shred the Meat: Once cooked, remove the short ribs from the pot and let them cool slightly. Using two forks, shred the meat, discarding any excess fat and bones. Return the shredded meat to the pot and stir to combine with the sauce. Taste and adjust seasoning if necessary.

            Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

              Assemble the Tacos: Fill each tortilla with a generous amount of the shredded short rib mixture. Top with fresh cilantro, sliced avocado, and crumbled queso fresco. For an extra kick, add pickled red onions, if desired, and a squeeze of fresh lime juice.

                Serve and Enjoy: Serve the tacos immediately with lime wedges on the side for drizzling.

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