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Beef Short Rib Taco Recipe

Beef Short Rib Tacos

Steven
These Beef Short Rib Tacos combine slow-braised, fall-apart tender meat with smoky chipotle flavors and fresh toppings for a truly memorable taco experience.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8 tacos (2 per serving)
Calories 520 kcal

Equipment

  • Dutch oven or heavy oven-safe pot with lid - 6-quart size recommended
  • Large tongs
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Small bowl - for mixing spices
  • Large spoon or ladle
  • Aluminum foil - if your lid doesn't seal tightly
  • Slotted spoon
  • Fork - for shredding meat
  • Cast iron skillet or comal - for warming tortillas

Ingredients
  

  • 4 pounds beef short ribs, English-cut bone-in - 1.8kg
  • 2 tablespoons vegetable oil - 30ml
  • 2 teaspoons kosher salt - 10g
  • 1 teaspoon black pepper - 5g
  • 1 large (200g) yellow onion - finely chopped
  • 6 cloves (18g) garlic - minced
  • 2 tablespoons tomato paste - 16g
  • 2 teaspoons ground cumin - 4g
  • 1 teaspoon dried oregano - 2g
  • 1 teaspoon smoked paprika - 2g
  • 2 peppers (20g) chipotle peppers in adobo - finely chopped
  • 1 tablespoon adobo sauce - 15ml, from the can of chipotle peppers
  • 1.5 cups Mexican lager beer - 355ml
  • 1 cup beef stock - 240ml
  • 2 tablespoons fresh lime juice - 30ml
  • 2 bay leaves bay leaves

For Serving

  • 16 corn tortillas corn tortillas - 6-inch
  • 1 cup white onion - 150g, finely diced
  • 0.5 cup fresh cilantro - 20g, chopped
  • 2 limes limes - cut into wedges
  • 1 cup queso fresco or cotija cheese - 150g, crumbled
  • 1 avocado avocado - 150g, sliced
  • shredded cabbage - optional, for serving
  • pickled jalapeños - optional, for serving
  • Mexican crema or sour cream - optional, for serving

Instructions
 

  • Remove short ribs from fridge 30 minutes before cooking. Pat dry, trim fat caps thicker than ¼-inch, and season all sides with salt and pepper.
  • Preheat oven to 325°F. Heat oil in Dutch oven over medium-high heat. Brown ribs in batches, 3-4 minutes per side, until deep golden-brown.
  • Reduce heat to medium. Cook onion 5-6 minutes until translucent. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes. Add cumin, oregano, and paprika; cook 30 seconds.
  • Add chipotle peppers, adobo sauce, beer, beef stock, lime juice, and bay leaves. Stir and scrape up browned bits. Bring to a simmer.
  • Nestle ribs in liquid (liquid should reach three-quarters up the sides). Cover and braise in oven for 2 hours. Uncover and cook 30-60 minutes until fork-tender.
  • Remove ribs from pot and rest 10 minutes. Shred meat with two forks, discarding bones and fat. Return shredded beef to braising liquid and keep warm.
  • Warm tortillas in a dry cast iron skillet 15-20 seconds per side until pliable and slightly charred. Stack in a clean towel to keep warm.
  • Spoon generous portions of shredded beef onto tortillas, allowing some sauce to soak in. Top with onion, cilantro, queso fresco, and avocado. Serve with lime wedges.

Notes

  • Don't skip the searing step – proper browning creates a flavorful crust through the Maillard reaction that builds the foundation of flavor for your entire dish.
  • Use English-cut short ribs (cut parallel to the bone with a thick piece of meat) for braising. Flanken-style ribs are better suited for grilling.
  • Check the braising liquid every 45 minutes. If it's reducing too quickly, add a splash of beef stock to maintain the liquid level.
  • For tender results, the meat is ready when it easily pulls away from the bone with minimal resistance. If tough after 3 hours, continue cooking and check every 30 minutes.
  • Make this dish ahead – it improves overnight as flavors meld. Braise the ribs a day ahead, refrigerate in the liquid, and reheat gently before serving.
  • For milder tacos, reduce chipotle peppers to 1 or omit entirely. For more heat, add 1-2 serrano peppers or increase chipotle to 3-4 peppers.
  • Slow cooker option: After browning and building the braising liquid, transfer to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
  • Instant Pot method: Use sauté function to brown ribs and aromatics. Add braising liquid, seal, and pressure cook on high for 45 minutes with 15-minute natural pressure release.
  • Store shredded beef in its braising liquid in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • Reheat gently on the stovetop over medium-low heat, adding a splash of beef stock if needed to prevent drying.
Keyword authentic mexican tacos, beef short rib tacos, braised beef tacos, chipotle beef tacos, slow cooker tacos