Jun 09 2026
Restaurants›St. Amand Kitchen & Cocktails›Short Rib Tacos Recipe

Short Rib Tacos Recipe

Inspired by St. Amand Kitchen & Cocktails
Time4h
Serves6

Braised shot rib, pico de gallo, pickled red onion, cotija cheese, served on corn tortillas, side of salsa and guac

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Ingredients

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Short Ribs

Pico de Gallo

Pickled Red Onion

Tacos Assembly

Method

Braised Short Ribs

  1. 1

    Prepare the Ribs

    Preheat your oven to 300°F (150°C). Season the beef short ribs with salt and black pepper.

  2. 2

    Sear the Ribs

    In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side.

  3. 3

    Add Aromatics

    Remove the ribs and set aside. In the same pot, add chopped onion and minced garlic, sautéing until onion is translucent.

  4. 4

    Add Liquid and Herbs

    Pour in beef broth and red wine, scraping up any browned bits from the bottom. Add the bay leaves and thyme.

  5. 5

    Braise the Ribs

    Return the short ribs to the pot, cover with a lid, and transfer to the oven. Braise for 3 hours, or until the meat is tender and falling off the bone.

Pico de Gallo

  1. 6

    Mix Ingredients

    In a bowl, combine diced tomatoes, diced red onion, chopped cilantro, and lime juice.

  2. 7

    Season

    Add salt to taste and stir until well combined. Set aside to let flavors meld.

Pickled Red Onion

  1. 8

    Combine Ingredients

    In a saucepan, combine thinly sliced red onion, apple cider vinegar, water, sugar, and salt.

  2. 9

    Heat Mixture

    Bring to a boil, then remove from heat and let it cool. Once cooled, pour over red onions in a jar and let pickle for at least 30 minutes.

Tacos Assembly

  1. 10

    Warm Tortillas

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

  2. 11

    Assemble Tacos

    Place a portion of the braised short rib on each tortilla, top with pico de gallo, pickled red onions, and crumbled cotija cheese.

  3. 12

    Serve

    Serve with salsa and guacamole on the side.

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