Short Rib Tacos
From Mike's bench
Short ribs are one of those cuts people walk right past because they see the bone and assume it's trouble. It's the opposite — that bone is wrapped in some of the most marbled, collagen-rich meat on the whole animal, and collagen is what melts into that fall-apart texture you can't fake with a lean cut. Four pounds feeds the table and then some, for a fraction of what you'd pay for steaks that won't give you half this flavor.
Start with the right cut: bone-in, English-cut beef short ribs, about 4 lbs.
Add short ribs to your orderIngredients
- 4 lb bone-in beef short ribs (English cut)
- 32 oz beef broth
- 1 onion
- 1 tomato
- 1 red bell pepper
- 1 jalapeño
- 1 clove garlic
- ½ bunch cilantro (stems for the braise, leaves to finish)
- 1 Tbsp chili powder
- 1 Tbsp oregano
- 1 Tbsp salt
- 1 tsp smoked paprika
- Beef tallow (for roasting + searing)
- Tortillas, to serve
- Your favorite taco fixins, to serve
Method
Roast the veg. Halve the onion, tomato, bell pepper, jalapeño, and garlic and lay them cut-side up on a sheet pan. Brush the tops with beef tallow. Broil until browned.
Sear the ribs. Add a healthy scoop of beef tallow to a large skillet over medium-high heat. Sear each short rib on both sides, then set aside.
Build the braise. Add the roasted veg, beef broth, salt, spices, and cilantro stems to a large pot. Blend smooth with an immersion blender.
Braise low and slow. Nestle the ribs into the pot and simmer on low for 4 hours.
Shred. Pull the ribs, shred the meat off the bones, and moisten with a little braising liquid.
Serve. Pile onto tortillas with your fixins — and dip each taco in the braising liquid.
Mike's tips
- Don't rush the 4 hours — the ribs are done when they give up the bone, not just when they're cooked.
- Reserve the braising liquid; that dip is the whole personality of the dish.
At the counter
Ask for bone-in English-cut beef short ribs — about 4 lbs. If you only see them cut flanken-style, ask us to cut them English for braising.
Order short ribs from the farm →