Braised Short Rib Tacos
A simple and easy taco recipe that will be an instant hit! These Braised Short Rib Tacos are full of flavorful beef that is fall-off the bone tender! Topped with homemade avocado crema, these tacos are crazy good!
Low, Slow, and Delicious!
I don’t care what anyone says, low and slow cooking makes some of the best food! Tough cuts of meat are my favorite foods to cook low and slow. They get to cook in their own juices and tenderize to the point that they melt in your mouth! That’s why I had to put a braise on the menu for this week.
If you love braised short ribs as much as I do, then you will love putting them inside of a taco! My Braised Short Rib Tacos are an explosion of flavor in your mouth! The tenderness of these ribs paired with fresh toppings like avocado crema, fresh pineapple, and chopped onions will have you rolling!
Braising Tips & Tricks
Here are just a few Tips & Tricks that will make your short ribs even easier to make:
Try Searing/Browning in the Oven. Turn the heat on the oven to 450°F or 500°F. Coat the short ribs in the EVOO and season. Add the short ribs to a sheet pan lined with a baking rack. Add the sheet pan to the oven and allow the short ribs to sear for 10 - 15 minutes. This will save you time if you are in a rush.
Take the time to Marinate. Marinating is not required for this recipe. But, it does add additional flavor to the dish. If you decide not to marinate, proceed with seasoning the short ribs and sear them off.
Do Not Be Afraid of Salt and Pepper. This recipe is working with tougher cuts of meat. Beef loves salt! Since this will be the main seasoning for the dish, making sure that there is enough to travel through the entire dish is critical.
Braised Short Rib Taco Ingredients:
Okay now, let’s talk ingredients! These ingredients are very easy to find and use! When it comes to tacos, fresh ingredients are always better! Trust me, you will be able to taste the difference.
Beef Short Ribs: Beef Short Ribs can be expensive depending on where you buy them from. You only need about 4 lbs for this recipe. I suggest purchasing short ribs with good marbling and less excess fat.
Seasoning Mix: To season the short ribs I used a simple seasoning mix of kosher salt, ground black pepper, ground cumin. The cumin added a perfect amount of spice to the ribs and the sauce at the end without being overwhelming.
Yellow Onion & Garlic: To add some extra flavor to the ribs and the sauce I added some roughly chopped onions and minced garlic. The onions literally melt in your mouth after being braised.
Tomato Paste: I added about 1 tbsp of tomato paste to the sauce to help with thickening it and adding some extra flavor.
Liquids: With any braise, you need some form of liquid. I used a mixture of beef stock, BBQ sauce, and apple cider vinegar. This combo was full of flavor and meshed great with the short ribs! Save the rest at the end to dip your tacos in.
Flour or Corn Tortillas: You’re going to need some small (4 - 6 inch) tortillas to make your tacos. Flour or corn tortillas will work great for this recipe! Don’t forget to warm them up! They taste even better.
Toppings: There are so many topping options for tacos. But here are a few that I thought layered great with the Braised Short Ribs: red onion, avocado, jalapenos, pineapple chunks, and fresh cilantro.
Cheese: To top these delicious tacos off, I added some cheese. Cotija cheese will work great for these tacos! It’s slightly salty and tangy. Plus, it crumbles very nicely.
Avocado Crema: It’s a delicious puree of fresh avocados, sour cream, fresh lime juice, fresh cilantro, and salt. It’s a simple sauce that went great with the tacos! It’s creamy, fresh, and full of flavor!
How to Make Braised Short Rib Tacos:
These tacos are very easy to make! Once the braise is in the oven, it’s smooth sailing. The number of flavors that are inside just one of these tacos is insane! One taco just won’t satisfy your tastebuds! The full written recipe is below, but here’s an overview.
STEP 1: Preheat the Oven & Season the Short Ribs. Preheat the oven to 325°F. Trim any excess fat off the short ribs. Drizzle a small amount of vegetable or extra virgin olive oil on the short ribs. Season the short ribs very well with kosher salt, ground black pepper, and cumin. Massage the seasoning into the ribs.
STEP 2: Sear the Short Ribs in Batches. In a dutch oven or large pot, heat 2 tbsps of vegetable oil on medium-high heat. When the oil is heated, sear the short ribs in batches on all sides until browned. Place the ribs on a separate pan to rest.
STEP 3: Saute the Onions. Drain the excess oil from the dutch oven or pot. Add 3 tbsp of butter to the pan and let it melt. When the butter is heated, add the chopped onions and cook until they are translucent (about 2 - 3 minutes).
STEP 4: Add the Garlic, Tomato Paste, and Flour. Add the minced garlic and tomato paste and cook for 1 - 2 minutes. Add the flour and mix until fully incorporated. Allow the flour to cook for 1 - 2 minutes making sure to mix to prevent burning.
STEP 5: Add the Liquid Ingredients. Mix in the hot beef stock, bbq sauce, and apple cider vinegar. Allow the mixture to come to a boil and thicken. Once the liquid has thickened, add the short ribs back into the dutch oven.
STEP 6: Braise the Short Ribs. If you’re not using a dutch oven, add the short ribs to an aluminum pan and pour the liquid over the ribs. Cover the short ribs with a lid or aluminum foil and braise in the oven for 2½ to 3 hours. The ribs should be fall-off-the-bone tender.
STEP 7: Make the Avocado Crema. While the short ribs are braising, combine the ingredients for the avocado crema in a blender or food processor. Blend until smooth. Taste and season with additional salt if necessary. Store in an airtight container and place in the refrigerator until ready to use. Prep the remaining toppings according to the ingredient list above.
STEP 8: Shred the Short Ribs & Assemble the Tacos. Remove the short ribs from the oven and shred the beef. Heat the tortillas and begin assembling the tacos with the shredded short ribs, avocado slices, red onions, jalapenos, pineapple chunks, cilantro, and avocado crema. Serve with the extra short rib sauce and enjoy!
Can I Make these Tacos Ahead of time?
The answer to that question is Yes and No. These tacos can definitely be prepped ahead of time! I suggest cooking the short ribs the day or night before assembling the tacos. You can reheat the short ribs in the oven the next day and then shred the meat.
I suggest assembling the tacos when you plan on eating them to avoid the chance of them becoming soggy.
These tacos are great appetizers that go great with so many other dishes! Here are some other great appetizer recipes that I know you and your loved ones will love:
I’d love to hear your feedback about these EASY-TO-MAKE Braised Short Rib Tacos! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Braised Short Rib Tacos
Ingredients
Instructions
- Preheat the oven to 325°F. Trim any excess fat off the short ribs. Drizzle a small amount of vegetable or extra virgin olive oil on the short ribs. Season the short ribs very well with kosher salt, ground black pepper, and cumin. Massage the seasoning into the ribs.
- In a dutch oven or large pot, heat 2 tbsps of vegetable oil on medium-high heat. When the oil is heated, sear the short ribs in batches on all sides until browned. Place the ribs on a separate pan to rest.
- Drain the excess oil from the dutch oven or pot. Add 3 tbsp of butter to the pan and let it melt. When the butter is heated, add the chopped onions and cook until they are translucent (about 2 - 3 minutes).
- Add the minced garlic and tomato paste and cook for 1 - 2 minutes. Add the flour and mix until fully incorporated. Allow the flour to cook for 1 - 2 minutes making sure to mix to prevent burning.
- Mix in the hot beef stock, bbq sauce, and apple cider vinegar. Allow the mixture to come to a boil and thicken. Once the liquid has thickened, add the short ribs back into the dutch oven.
- If you’re not using a dutch oven, add the short ribs to an aluminum pan and pour the liquid over the ribs. Cover the short ribs with a lid or aluminum foil and braise in the oven for 2½ to 3 hours. The ribs should be fall-off-the-bone tender.
- While the short ribs are braising, combine the ingredients for the avocado crema in a blender or food processor. Blend until smooth. Taste and season with additional salt if necessary. Store in an airtight container and place in the refrigerator until ready to use. Prep the remaining toppings according to the ingredient list above.
- Remove the short ribs from the oven and shred the beef. Heat the tortillas and begin assembling the tacos with the shredded short ribs, avocado slices, red onions, jalapenos, pineapple chunks, cilantro, and avocado crema. Serve with the extra short rib sauce and enjoy!
Nutrition Facts
Calories
1554Fat (grams)
100Sat. Fat (grams)
42Carbs (grams)
78Fiber (grams)
8Net carbs
70Sugar (grams)
27Protein (grams)
91Sodium (milligrams)
1348Cholesterol (grams)
349The short ribs in this recipe are seasoned to taste with kosher salt and ground black pepper. The nutritional information listed above only takes into account the ingredient amounts listed above.
YOU MIGHT ALSO LIKE
