Short Rib Hard Tacos Recipe
stewed pulled beef, lettuce, pico, cheese, sour cream, taco sauce, rice and beans
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Ingredients
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Main Build
Method
Assembly and Finishing
- 1
Prepare the braised beef
Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until browned, about 4-5 minutes total. Remove and set aside.
- 2
- 3
Deglaze and braise
Pour in beef broth to deglaze, scraping browned bits from the bottom. Return ribs to pot, add chili powder, cumin, paprika, and salt. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (165°C). Braise for 2.5 to 3 hours, until the meat is tender and shreddable.
- 4
Shred beef
Remove ribs; discard bones if needed. Shred meat with two forks, returns to sauce and simmer uncovered 15 minutes to meld flavors. Taste and adjust salt.
- 5
Rice and beans
Cook rice per package instructions. Heat black beans in a small saucepan with a pinch of salt until warm.
- 6
- 7
Assemble tacos
For each tortilla, layer a portion of shredded beef, a spoonful of rice, and a spoonful of beans. Top with shredded lettuce, pico de gallo, a pinch of cheese, a dollop of sour cream, and a drizzle of taco sauce. Garnish with cilantro.
- 8
Serve and enjoy
Serve immediately while warm. Optional accompaniments: lime wedges and extra hot sauce.
