Beef Short Rib Tacos
It's always fun to have Taco Tuesday dinners and this Beef Short Rib recipe is a great way to introduce some variety and options. If your clan isn't into Brussels sprouts (which, we understand, but highly suggest at least trying them this way) they can be omitted or something else substituted in their place..
The ribs can be either boneless or on the bone. Even if the meat is removed prior to cooking using the bones while cooking gives a much richer beef broth for the final beef sauce.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
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
Even if the meat is removed prior to cooking using the bones while cooking gives a much richer beef broth for the final beef sauce.- Mike Hernandez
LET’S GET COOKING
Preheat the oven to 325°F.
In a mixing bowl, add the flour and both Casa M Spice Co® seasonings and mix well. Dredge the beef in the seasoned flour mix shaking off the excess; Set both the flour mix and the dredged short ribs aside.
Heat 2 Tablespoons of the butter in a large (5+ quart) Dutch oven over high heat. Once the butter is hot, add the ribs in one single layer (do multiple batches if they won't fit into one layer) and brown on all sides (about 10 total minutes per single layer). Remove to a platter.
In the same Dutch oven, melt the remaining 2 Tablespoons of butter and then add the shallots, garlic, onion, carrot, and celery. Cook, stirring often, until the vegetables have softened (about another 10 minutes). Add the wine and cook reducing the volume by 1/2. Add the thyme, bay leaf, parsley, beef broth, and the browned beef short ribs on top of everything. Bring this to a boil, then turn off the heat and cover the Dutch oven.
Move the Dutch oven into the preheated oven placing it on top of a cookie sheet in the oven (just in case it drips during cooking). Cook for 3-4 hours. Once the ribs are fork tender, remove the meat from the bone and place in a serving dish covering it tightly and keeping it warm.
Cafefully strain the cooking liquid into a sauce pan then add theremaining seasoned flour mix to the liquid and mix well over medium heat. Stir the liquid until the flour is dissolved and thickens slightly to form a sauce. Taste the sauce and season as needed.
Add the olive oil to the Dutch oven and heat over medium-high heat. Once the oil is shimmering and hot, add the Brussels sprouts and onion and cook lightly until they are tender and lightly browning. Turn off the heat and remove the Dutch oven from the burner. Add the reserved meat into the Dutch oven and mix well.
To assemble the tacos spoon the beef/vegetable mixture onto a tortilla and then garnish with the beef sauce, salsa(s), cilantro, and lime as desired.