Braised Beef Short Ribs Tacos

Recipe courtesy of Tacos by Mark Miller

Makes 8 tacos 

  • 2¼ pounds meaty beef shore ribs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 12 ounces dark beer or India pale ale (preferably Sierra Nevada)
  • 5 small tomatoes, blackened under the broiler and chopped
  • 2 tablespoons tomato paste
  • 2 canned chipotle chiles
  • 1 tablespoon tamarind paste or Worcestershire sauce
  • 3 cloves garlic
  • 2 teaspoons grated orange zest
  • 1½ tablespoons firmly packed dark brown sugar
  • 2 sticks canela (or 1 stick cinnamon)
  • 1 bay leaf
  • ¼ teaspoon ground allspice
  • Sprig of thyme
  • 4 cups concentrated low-sodium beef stock
  • 8 (5½-inch) soft white corn tortillas, for serving
  • Garnish: caramelized white onions or thinly sliced red onions

Braised Beef Short Ribs

Braised Beef Short Ribs

Click image to enlarge



Season the meat evenly on both sides with salt and pepper. In a braising pan with high sides, heat the oil over high heat. Add the ribs to the pan and sear on all sides until browned, about 1 minute per side. Pour in the beer and add the tomatoes to deglaze the pan. Cook, stirring, for 2 minutes. Add the tomato paste, chiles, tamarind paste or Worcestershire sauce, garlic, orange zest, brown sugar, canela or cinnamon, bay leaf, allspice, thyme, and beef stock. Decrease the hear to low, cover the pan, and simmer until the meat can easily be pulled from the bone with your fingers, about 4½ hours. Don't overcook the ribs, or the meat will be mushy. Shred the meat and serve immediately or keep warm in the pan until ready to serve. 

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with onions and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with onions and salsa, fold, and eat right away.


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