Jul 09 2026
Restaurants›Fresko›Short Rib Tacos Recipe

Short Rib Tacos Recipe

Inspired by Fresko
Time3h
Serves4

pico de gallo, guacamole, cotija

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Ingredients

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For the Short Ribs

For the Pico de Gallo

For the Guacamole

For Assembly

Method

For the Short Ribs

  1. 1

    Sear the Short Ribs

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned, about 3-4 minutes per side. Remove and set aside.

  2. 2

    Sauté the Aromatics

    In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

  3. 3

    Combine Ingredients

    Add the seared short ribs back to the pot along with beef broth, chili powder, cumin, and lime juice. Stir to combine.

  4. 4

    Cook the Ribs

    Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 2-3 hours or until the meat is tender and easily pulls away from the bone.

  5. 5

    Shred the Meat

    Once cooked, remove the short ribs from the broth and shred the meat using two forks. Discard the bones and return the shredded meat to the pot to soak in the juices.

For the Pico de Gallo

  1. 6

    Prepare the Ingredients

    Dice the tomatoes, red onion, and jalapeño. Finely chop the cilantro.

  2. 7

    Mix Together

    In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir well to combine.

For the Guacamole

  1. 8

    Mash the Avocados

    In a bowl, cut the avocados in half, remove the pit, and scoop the flesh into the bowl. Mash with a fork until smooth.

  2. 9

    Add Seasoning

    Mix in lime juice, garlic powder, salt, black pepper, and chopped cilantro until well combined.

For Assembly

  1. 10

    Warm the Tortillas

    In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds per side, until pliable.

  2. 11

    Assemble the Tacos

    Place a generous amount of shredded short ribs on each tortilla. Top with pico de gallo, guacamole, and a sprinkle of cotija cheese.

  3. 12

    Serve

    Serve the tacos immediately with lime wedges on the side.

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