Short Rib Tacos Recipe

Prep and season

Pat the short ribs dry with paper towels. Season all sides generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper; set aside.

Brown the short ribs

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, brown the short ribs in batches (do not overcrowd), about 3–4 minutes per side until deeply browned. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.

Build the braising base

Add 2 tablespoons tomato paste, 1 tablespoon chopped chipotle in adobo, 1 teaspoon smoked paprika and 1 teaspoon ground cumin. Stir and cook 1–2 minutes to remove raw tomato flavor. Pour in 1/2 cup dry red wine (or extra broth) and scrape up brown bits from the bottom with a wooden spoon, reducing the wine by half, about 2–3 minutes.

Braise

Return the short ribs to the pot. Add 2 cups beef broth, 1 bay leaf, 2 sprigs fresh thyme (or 1 tsp dried), and 1 tablespoon apple cider vinegar. Bring to a simmer, cover with lid, and transfer to a preheated 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Alternatively, simmer gently on the stovetop over low heat for the same time.

Shred and reduce sauce

Carefully remove the short ribs from the braising liquid. When cool enough to handle, shred the meat with two forks, discarding bones and excess fat. Skim fat from the surface of the braising liquid and place liquid on the stove over medium-high heat; simmer uncovered until reduced to a thick, saucy consistency (about 8–12 minutes). Taste and adjust seasoning with salt, pepper, and a splash of additional vinegar if needed. Return shredded meat to the sauce and toss to coat; keep warm.

While the ribs are braising, make the quick pickled onions. Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar, and 1/2 teaspoon kosher salt in a small saucepan and heat just until sugar and salt dissolve (do not need to boil). Place the thinly sliced red onion in a jar or bowl and pour the hot brine over the onions. Let sit at room temperature for at least 20 minutes; for best flavor allow 1 hour. Refrigerate if not using within a few hours.

Warm tortillas

Heat a dry cast-iron skillet or comal over medium-high heat. Warm tortillas in batches, about 20–30 seconds per side, until pliable and slightly charred at the edges. Keep tortillas wrapped in a clean kitchen towel to stay warm and soft.

Assemble tacos

Build each taco with about 2–3 ounces of shredded short rib (approximately 1/4 cup), a few pickled red onion slices, a sprinkle of chopped cilantro, a spoonful of crumbled queso fresco, and a drizzle of sour cream or crema if using. Add pickled jalapeños for heat, and squeeze fresh lime over the top.

Serve

Serve immediately, passing extra lime wedges and hot sauce on the side. Leftover shredded short ribs keep well refrigerated for up to 4 days and can be gently reheated with a splash of beef broth to loosen the sauce.