Beef Short Rib Tacos

We love Mexican food in this house, especially tacos! They’re so easy, so verstaile, and honestly it’s hard to mess them up. Who doesn’t love a meal that’s fool proof and easy to whip up? Today I’m sharing my beef short rib taco recipe with you!

I feel like short ribs get a bad rap. For starters, they take a long time to cook, so most people just cook them low and slow and serve them over mashed potatoes. While this tried and true method is totally fine, I’m always looking for new ways to reinvent a certain cut of meat. Luckily, most meats taste great in a taco with the right seasoning and toppings – so that’s how this recipe was born!

This recipe is a cinch to make and can be made ahead of time for a convenient dinner for a next day meal when needed. As an added bonus, it makes lots of leftovers and the meat can be reused in other dishes such as quesadillas, nachos, etc. You can even freeze the meat to be used in the future! If you’re cooking for two as I often am, this is great being this recipe makes more than we need for one meal. I love having grab-and-go items in my freezer to pull from when I don’t have lots of extra time to whip something up!

If you’re looking for a fresh, easy, and flavor packed meal – you’ve just found it! I hope you enjoy these beef short rib tacos.

Beef Short Rib Tacos

Recipe by Tasha Barbour- Rural Roots RecipesCourse: Beef, Dinner, Farm, Recipes

Servings

8-10

servings

Total time

6

hours 

These slow cooked short ribs in a tangy savory marinade topped with fresh ingredients make a great taco that is fool proof!

Ingredients

• 5-6 lbs short ribs

• 1 medium yellow or white onion, chopped

• 1 TBS minced garlic

• 1/4 cup lime juice

• 1 cup beef stock

• 2 TBS apple cider vinegar

• 1/3 cup vinegar based BBQ sauce

• 1 TBS cumin

• 1 TBS salt

• 1 TBS “Better than Beef Boullion” paste

• 2 bay leaves

• Optional Toppings

• Pineapple

• Red cabbage

• Lime juice

• Cilantro

• Sour cream

• Cheese crumbles

Directions

• Combine all of the ingredients in a bowl except the short ribs, and mix.
• In a pan or skillet, brown your short ribs in olive oil or butter, then transfer to a crock pot and cook for 6 hours or until meat falls apart.
• Pull out the short ribs and let them cool, then shred once cooled. Strain the fat off of the liquid in the crock pot (if you are not serving right away you can let the fat harden in fridge and it will be super easy to
  separate). Add the sauce to the shredded meat and mix to combine.
• Top with your favorite toppings and enjoy!

Notes

• I prefer flour tortillas with this recipe over corn tortillas.