Beef Short Rib Tacos
Tender, slow-cooked beef short ribs served in warm tortillas with fresh toppings, delivering rich and savory Mexican-inspired tacos perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Total Time: 165 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow-Cooked
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup tomato sauce
- 2 chipotle peppers in adobo, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 8 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 cup diced white onion
- 1 avocado, sliced (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season short ribs with salt and pepper, then sear until browned on all sides, about 3-4 minutes per side.
- Remove ribs and set aside. In the same skillet, sauté diced onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Stir in tomato sauce, beef broth, chipotle peppers, cumin, and smoked paprika. Return short ribs to the skillet.
- Reduce heat to low, cover, and simmer for 2 to 3 hours until ribs are tender and fall off the bone. Alternatively, transfer to a slow cooker and cook for 6-8 hours on low.
- Remove short ribs from sauce and shred the meat with two forks, discarding bones.
- Warm corn tortillas in a dry skillet or microwave.
- Assemble tacos by placing shredded beef on tortillas, then topping with diced onions, cilantro, and avocado slices if using.
- Squeeze fresh lime juice over the tacos before serving.
Notes
For extra flavor, marinate the short ribs overnight in a mixture of orange juice, garlic, and chipotle peppers before cooking.