Beef Short Rib Tacos

Tacos have long been a beloved staple in Mexican cuisine, celebrated for their versatility and ability to bring people together. Among the myriad of taco fillings available, savory beef short rib tacos stand out as a luxurious and flavor-packed option that is sure to impress. The rich, tender meat of beef short ribs, when slow-cooked, becomes melt-in-your-mouth delicious, making it a perfect filling for tacos. The combination of spices and toppings creates a delightful explosion of flavors that elevates this dish to a whole new level.

Discover the ultimate culinary delight with savory beef short rib tacos. This flavorful dish features tender, slow-cooked short ribs paired with a blend of spices to create a rich filling that melts in your mouth. The combination of fresh toppings like cilantro, avocado, and lime adds a burst of flavor to every bite. Perfect for taco night or special gatherings, this recipe invites you to enjoy cooking while impressing your friends and family with a gourmet experience at home.

Print Recipe Pin Recipe

Ingredients

2 lbs beef short ribs, bone-in

1 tablespoon olive oil

1 large onion, diced

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon chili powder

1 tablespoon tomato paste

1 cup beef broth

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

Salt and pepper to taste

12 small corn tortillas

Fresh cilantro, chopped (for garnish)

Diced avocado (for topping)

Lime wedges (for serving)

Sliced radishes (for garnish)

Instructions

Sear the Beef: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then add them to the pot. Sear the ribs for about 3-4 minutes on each side until browned. Remove the ribs and set aside.

Build the Flavor Base: In the same pot, add the diced onion and cook for 5-7 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.

Add Spices and Tomato Paste: Sprinkle in the cumin, smoked paprika, oregano, and chili powder. Stir to coat the onions and garlic, and then add the tomato paste, stirring for an additional minute.

Deglaze the Pot: Pour in the beef broth, soy sauce, and apple cider vinegar, scraping the bottom of the pot to release any browned bits. This will add depth of flavor to your dish.

Return the Ribs: Place the seared short ribs back into the pot. Bring the liquid to a simmer, then reduce the heat to low. Cover and let cook for 2.5 to 3 hours, until the meat is tender and falls off the bone.

Shred the Meat: Once cooked, remove the short ribs from the pot and let cool slightly. Skim off any excess fat from the surface of the cooking liquid. Shred the beef using two forks, discarding any bones.

Warm the Tortillas: While the beef cools, warm the corn tortillas in a dry skillet over medium heat, about 30 seconds on each side, until pliable.

Assemble the Tacos: Place a generous spoonful of shredded beef on each tortilla. Top with fresh cilantro, diced avocado, and sliced radishes.

Serve: Serve tacos with lime wedges on the side for squeezing over the top.

Prep Time, Total Time, Servings:

20 minutes | 3 hours | 4-6 servings