Glazed Short Rib Tacos, Habanero Relish, Crunchy Onions Recipe

Season and sear

Pat short ribs dry and season evenly with kosher salt and black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot and cook 6–8 minutes until softened and beginning to brown. Add smashed garlic and tomato paste, cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and build braising liquid

Pour in the dry red wine, scraping up fond from the bottom with a wooden spoon. Bring to a simmer and reduce for 3–4 minutes. Add beef stock, bay leaves, thyme, brown sugar, soy sauce, and apple cider vinegar. Stir to combine.

Braise

Return short ribs to the pot so they are partially submerged in the liquid (add a little more stock or water if needed). Bring to a gentle simmer, cover with a lid slightly ajar, and transfer to a preheated 325°F (160°C) oven. Braise for 2.5–3 hours until meat is very tender and falling from the bone.

Reduce glaze

Carefully remove ribs and set aside. Strain the braising liquid into a saucepan, pressing on solids to extract flavor. Skim fat from the surface. Simmer the strained liquid over medium heat until reduced to a glossy glaze, about 10–12 minutes; stir occasionally. Taste and adjust seasoning with salt, pepper, or a touch more brown sugar or vinegar if needed.

Shred and coat

Remove bones from the short ribs and shred the meat with two forks. Return shredded meat to the reduced glaze and toss to coat thoroughly. Keep warm until assembly.

Prepare peppers and vegetables: Finely dice habaneros (remove seeds to reduce heat) and red bell pepper. Finely dice red onion and roughly chop cilantro.

Combine and season: In a bowl, combine diced habanero, red bell pepper, red onion, and cilantro. Add lime juice, honey, olive oil, and sea salt. Mix well and taste; adjust lime or salt as needed. Refrigerate for at least 20 minutes to let flavors meld. Keep chilled until assembly.

Prep rings and dredge

Separate thinly sliced onion into individual rings. In a shallow bowl, whisk together all-purpose flour, cornstarch, salt, and black pepper. Toss onion rings in the dry mix until lightly and evenly coated; shake off excess.

Fry

Heat vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C) or until a small piece of bread sizzles immediately. Fry onion rings in batches, 1–2 minutes per side, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and season immediately with a little salt. Keep warm or briefly re-crisp in a 350°F oven before serving.

Warm tortillas: Wrap tortillas in a damp towel and heat in a microwave for 30–45 seconds or warm in a dry skillet or oven until pliable.

Build tacos: Place 1–2 tablespoons of shredded glazed short rib on each tortilla. Top with 1–2 teaspoons habanero relish (adjust to heat preference), a sprinkle of crumbled cotija, a few crunchy onion rings, and a couple cilantro leaves. Add pickled red onions if using.

Finish and serve: Serve tacos with lime wedges to squeeze over just before eating. Offer extra relish and crunchy onions on the side.