Braised Beef Short Rib Tacos

What You'll Need

Short Ribs & Base:

• 2 lbs grass-fed beef short ribs

• 1 large onion, diced

• 1 large pepper (poblano or bell), diced

• 2 cloves garlic, minced

• 2 Tbsp oil (grapeseed, lard, or olive oil)

• 16 oz beef broth

For Serving:

• 8 small corn tortillas

• Fresh cilantro, chopped

• Queso fresco or cotija cheese, crumbled

• Lime wedges

Dry Rub:

• 1 Tbsp salt

• 1 Tbsp chili powder

• 2 tsp black pepper

• 1 tsp cumin

• 1 tsp cayenne pepper

Let's Cook

Stovetop Braised Method

1. Prepare the Short Ribs:
   Pat short ribs dry. Mix all rub ingredients and coat ribs evenly, pressing seasoning into the meat. Save any extra rub.

2. Sear the Meat:
   Heat a large, heavy-bottomed pan or cast iron skillet over medium-high heat with oil. When hot, sear short ribs on all sides (about 1 minute per side) until browned. Remove from pan and set aside.

3. Build the Base:
   In the same pan, sauté onion, garlic, and pepper for about 8 minutes until softened. Add a little more oil if needed.

4. Deglaze:
   Pour in beef broth, scraping up browned bits from the bottom of the pan. Add remaining rub and return short ribs to the liquid, meat side down.

5. Braise:
   Bring to a gentle boil, cover, and reduce to a low simmer. Cook for about 4 hours, stirring occasionally and adding more broth or water as needed to keep the meat partially covered.

6. Finish & Shred:
   Once meat is tender and easily pulls apart, remove ribs, discard bones, and shred with forks.

7. Serve:
   Fill corn tortillas with shredded beef, sprinkle with cilantro and cheese, and finish with a squeeze of lime.

Slow Cooker Method

1. Season & Sear:
   Follow steps 1–2 above to sear the ribs. Sauté onion, garlic, and pepper in the same pan for 8 minutes. Deglaze with broth, scraping the pan, then pour mixture into the slow cooker.

2. Slow Cook:
   Add short ribs and remaining rub to the slow cooker. Cook on High for 5–6 hours or Low for 8–9 hours until tender and meat falls from the bone.

3. Shred & Serve:
   Remove bones and large pieces of fat, shred beef directly in the broth, and serve with warm corn tortillas, cheese, cilantro, and lime.