Beef Short Rib Tacos.
Four pounds of short ribs get seared, braised, and shredded into tacos that won't fall apart
Four pounds of short ribs get seared, braised, and shredded into tacos that won't fall apart
Ingredients
Ingredients
- FOR THE SHORT RIBS:
- 1/2 cup flour, all-purpose
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Cattle Drive®
- 4 pounds beef short ribs
- 2 Tablespoons butter
- FOR THE VEGETABLES:
- 2 Tablespoons butter
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1/2 pound onion, large dice
- 1/4 pound carrot, large dice
- 1/4 pound celery, large dice
- 1 bottle (750 mL) dry red wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 sprig parsley, flat-leaf
- 4 cups beef broth
- PULLING IT ALL TOGETHER:
- 2 pounds Brussels sprouts, chopped well
- 1 cup onion, diced
- 2 Tablespoons olive oil
- 12 corn tortillas
- salsa, limes, and cilantro for garnishing
Method
-
01
Preheat oven to 325°F
15 minGet your oven locked in at 325°F—this low, steady heat is what transforms those ribs into something tender without drying them out.
-
02
Mix flour and spices; dredge ribs
8 minReserve leftover seasoned flour for the sauce.
-
03
Brown short ribs in butter on all sides
20 minWork in batches; about 10 min per layer.
-
04
Sauté shallots, garlic, and vegetables until soft
10 minYou're building flavor here, so let those shallots and garlic go golden and soft, not rushed—they should smell like they're ready to caramelize.
-
05
Add wine and reduce by half
12 minWatch that wine bubble down until you see it coat the pan lightly when you tilt it—you're concentrating sweetness and cooking off the sharp alcohol bite.
-
06
Add herbs, broth, and ribs; bring to boil
8 minThe broth should come to a rolling boil so it hits the ribs hard and starts breaking down the connective tissue; you'll hear the sizzle change once it does.
-
07
Braise ribs covered in oven for 3-4 hours
210 minPlace Dutch oven on sheet pan; cook until fork tender.
-
08
Remove meat from bones and keep warm
10 minThe meat should pull clean from the bone with just a fork—if it's fighting you, it needs more time in there, but if it falls apart on its own, you nailed it.
-
09
Strain liquid and make sauce with reserved flour
8 minWhisk flour into strained liquid until thickened; season to taste.
-
10
Sauté Brussels sprouts and onion until tender
10 minGet those sprouts caramelized on the cut side and the onions sweet and soft—they're the textural anchor that keeps these tacos from being one-note tender.
-
11
Combine meat with Brussels sprouts mixture
3 minFold that meat into the vegetable mixture gently so everything coats in the pan juices; you want the ribs to absorb that Brussels sprouts richness.
-
12
Assemble tacos with beef mixture and garnishes
5 minWarm your tortillas just enough to bend without cracking, pile the beef mixture high, and finish with fresh cilantro and lime—let the meat be the star.
From Mike's Notebook
Don't skip reserving that seasoned flour — it's the only thickener your sauce needs.
Brown ribs in batches; crowding the pan steams instead of sears.
Fork-tender means the meat pulls clean from bone with zero resistance.