Braised Beef Short Rib Tacos
One of my favorite cuts of beef is short ribs. I mean, I love ALL ribs, but beef short ribs ranks right up there with ribeye steaks and porterhouse steaks with me. If you go through my five years worth of recipes, you will notice that I have used beef short ribs several times in several different dishes. And lo and behold, I found a way to incorporate beef short ribs in a taco recipe!!! You are totally and completely surprised, I know. 😉
This recipe, however, is one of my masterpieces, and I'd be honored to share it with you all. Thanks for reading!
Spice Rub Ingredients:
2-3 chile ancho pods, seeded and stemmed, coarsely chopped
2 tablespoons smoked paprika
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 rounded teaspoon garlic powder
1 rounded teaspoon onion powder
1 teaspoon thyme
1 tablespoon oregano
1 teaspoon pasilla powder
1 teaspoon salt
1 teaspoon ground black pepper
Add all of the spices and herbs to a spice grinder or mortar and pestle, and grind the spices finely. Rub all sides of each of the beef ribs with the spices, reserving two tablespoons of it.
Braising Ingredients:
1 14.5-ounce can beef stock, light sodium
1 large bottle of Mexican beer
3 tablespoons pickled jalapeno juice
2 tablespoons pickled jalapenos, diced
2 cups water
2 14.5-ounce cans fire roasted tomatoes
2 tablespoons reserved spice rub
3 Mexican green onions, the whites sliced into discs and the greens sliced at a bias, reserve 1/4 cup of the greens
1 yellow onion, chopped
4 cloves garlic, smashed
4 tablespoons extra virgin olive oil
On to the fun part!
Bring the ribs to room temperature for about thirty minutes if you have had them in the refrigerator with the spice rub on them.
In a Dutch Oven over medium-high heat, wait for the oil to ripple before adding the ribs, bone side down. Sear three minutes per side to get a good caramelization, or, crust, on the ribs. Remove the ribs to a plate and set aside for now, and add the chopped yellow onion and crushed garlic to the pot; no need to add salt, as there is salt in the burnt on bits in the pot. Add some of the beer and, using a wooden spoon, scrape up the burnt bits as you stir the onions and garlic. Once the onions begin to soften, add the can of tomatoes, the beef broth, the water, stir well, and bring it to a boil.
2 tablespoons smoked paprika
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 rounded teaspoon garlic powder
1 rounded teaspoon onion powder
1 teaspoon thyme
1 tablespoon oregano
1 teaspoon pasilla powder
1 teaspoon salt
1 teaspoon ground black pepper
Add all of the spices and herbs to a spice grinder or mortar and pestle, and grind the spices finely. Rub all sides of each of the beef ribs with the spices, reserving two tablespoons of it.
Braising Ingredients:
1 14.5-ounce can beef stock, light sodium
1 large bottle of Mexican beer
3 tablespoons pickled jalapeno juice
2 tablespoons pickled jalapenos, diced
2 cups water
2 14.5-ounce cans fire roasted tomatoes
2 tablespoons reserved spice rub
3 Mexican green onions, the whites sliced into discs and the greens sliced at a bias, reserve 1/4 cup of the greens
1 yellow onion, chopped
4 cloves garlic, smashed
4 tablespoons extra virgin olive oil
On to the fun part!
Bring the ribs to room temperature for about thirty minutes if you have had them in the refrigerator with the spice rub on them.
In a Dutch Oven over medium-high heat, wait for the oil to ripple before adding the ribs, bone side down. Sear three minutes per side to get a good caramelization, or, crust, on the ribs. Remove the ribs to a plate and set aside for now, and add the chopped yellow onion and crushed garlic to the pot; no need to add salt, as there is salt in the burnt on bits in the pot. Add some of the beer and, using a wooden spoon, scrape up the burnt bits as you stir the onions and garlic. Once the onions begin to soften, add the can of tomatoes, the beef broth, the water, stir well, and bring it to a boil.
Sear the ribs on all sides.
Add some of the beer to the pot and, using a wooden spoon, scrape up the burnt on bits of rubs. This is flavor!
Add the Mexican green onions, less 1/4 cup of the greens, and the two tablespoons of reserved spice rub. Bring to a boil and stir. Snuggle the ribs into the mixture as it comes to a boil. Add the remaining beer to the pot, again bring it to a boil. Reduce the heat and simmer 2.5 to 4 hours over low heat. It can be on the stove top or in the oven. I put the pot in to the oven for four hours.
After the time you have allotted, remove the ribs, but be aware, they will be very soft and bones may have fallen to the bottom of the pot. The meat will fall apart and the aroma will be tantalizingly stunning. Remove the bones and discard and remove the rib meat from the membrane that keeps the meat attached to the rib. Discard the membranes. Remove as much extra unrendered fat as you can.
Meanwhile, over medium heat, reduce the braising liquid by 2/3. This will intensify the flavors. This may take a good twenty-to-thirty minutes.
Using two forks, shred the meat as you like it, chunky or finely shredded. I am a middle of the ground guy, a little chunky and a little finely shredded. Once the braising liquid has finished reducing, skim the fat off the top (this will be time consuming, sorry!) and from the bottom, scoop up some of the condensed, reduced liquid and add it to the shredded meat; about 4 tablespoons. This will add even more flavor to the meat! Toss the beef in the liquid.
Now, add meat and shredded cheese and your favorite garnishes (mine is fresh cilantro) to your tacos. Add your favorite sauce, if you wish to, and enjoy!
I hope you have enjoyed this recipe. I know it has a lot going into it, but it is not nearly as complicated as it looks or sounds. The flavors will be gratifying and intensely satisfying. Enjoy! Eat up!
As always, my awesome readers, Thank You for your time and consideration!
Now, go cook something for someone you love!
Martin
In-House Cook
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