Old School Short Rib Tacos Recipe

Preheat the oven to 325°F (160°C). Pat the short ribs very dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp black pepper.

Heat a heavy, ovenproof Dutch oven or braiser over medium-high heat. Add 2 tbsp vegetable oil. When shimmering, sear short ribs in batches (do not crowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 1 minute until fragrant.

Stir in 2 tbsp tomato paste and 1 tsp chopped chipotle, cook 1–2 minutes to caramelize the paste. Add 1 tsp dry oregano and 1 tsp ground cumin; toast briefly.

Deglaze the pot with 1 cup dark beer or red wine if using, scraping up browned bits from the bottom. Let alcohol reduce 1–2 minutes. Add 2 cups beef broth, 2 bay leaves, and 1 tbsp apple cider vinegar. Return the short ribs and any accumulated juices to the pot; the liquid should come about halfway up the ribs—add a little extra broth or water if necessary.

Bring to a gentle simmer on the stove, then cover and transfer to the preheated oven. Braise until the short ribs are fork-tender and falling from the bone, 2.5–3 hours.

Carefully remove the pot from oven. Transfer short ribs to a tray and keep warm. Strain braising liquid into a saucepan, pressing on solids to extract flavor. Skim fat from top and simmer the strained liquid over medium heat until reduced to about 1 cup (5–10 minutes). Taste and adjust seasoning with salt and pepper.

When ribs are cool enough to handle, remove bones and discard. Use two forks to shred the meat finely. Mix shredded meat with 1 cup of the reduced braising liquid to keep it moist and saucy.

Warm a large skillet or griddle over medium-high heat. Lightly brush both sides of each corn tortilla with vegetable oil (about 2 tsp total) and warm tortillas 30–45 seconds per side until pliable and slightly charred in spots. Keep tortillas covered with a clean towel to stay warm.

Reheat shredded short rib in a skillet over medium heat with a splash of reserved braising liquid (about 2–3 tbsp) until hot and saucy, 2–3 minutes. Taste and adjust with a pinch of salt if needed.

Assemble tacos: place about 2–3 oz (roughly 1/3 to 1/2 cup) shredded short rib on each warmed tortilla. Top with a sprinkle of finely diced white onion, chopped cilantro, and 1/2 tbsp crumbled queso fresco. Add pickled red onions if using and squeeze fresh lime juice over the top.

Serve immediately with extra lime wedges and remaining braising sauce on the side for drizzling.