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Angled view of Braised Short Rib Tacos on slate slab on top of wooden board. Tacos are in soft flour tortillas and dressed with pickled onions, pickled jalapenos, fresh parsley leaves, and sour cream. Fresh parsley, small bowl of pickled onions, and soft tortillas in partial view in background.
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Braised Short Rib Tacos

Take taco night to a whole new level with these Braised Short Rib Tacos made in a Dutch oven (or slow cooker) with tender, melt-in-your-mouth, beef short ribs in a flavorful and slightly smoky taco sauce!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 tacos
Author Jessica

Equipment

  • 1 Dutch oven

Ingredients

For the short ribs:

  • 1 lb. bone-in short ribs
  • 1 tbsp. olive oil
  • 1/2 medium red onion sliced thin
  • 2 cloves garlic minced or grated
  • 1/4 cup crushed tomatoes
  • 1 cup beef broth
  • 1 tsp. apple cider vinegar
  • 1/2 tbsp. honey
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • Optional: pinch of cayenne, 1 tbsp. blended chipotle pepper in adobo

For the tacos:

  • Soft taco shells
  • Sliced red onion or pickled onions
  • Pickled jalapeños
  • Sour cream
  • Fresh cilantro or parsley

Instructions

  • Season the short ribs with salt and pepper.
  • Heat olive oil over medium-high heat in a small Dutch oven. Add short ribs to the Dutch oven and sear on all sides, about 8 minutes. Remove and set aside.
  • Lower heat to medium and add onions. Cook until they start to soften, about 3-4 minutes. Add garlic, paprika, bay leaf, and cayenne pepper, if using. Cook until fragrant, about 1 minute.
  • Add beef stock, crushed tomatoes, apple cider vinegar, and honey. If using, add chipotle peppers in adobo. Stir to combine and add short ribs back to the Dutch oven.
  • Cover and reduce heat to low. Cook 2-3 hours, occasionally giving short ribs a turn.
  • Sauce will reduce and thicken and ribs will be tender and easy to shred when done. Remove ribs from Dutch oven and shred, discarding bones and excess fat. Place meat back into sauce.
  • Serve taco meat in soft tortillas. Top with onion, jalapeños, sour cream, and fresh cilantro, or parsley, if desired.