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Clean recipe · elaraeats.com

Savory Beer-Braised Short Rib Tacos

Tender, malty beer-braised short ribs served in warm tortillas with tangy pickled red onions, perfect for a comforting and flavorful taco night.

Original recipe: elaraeats.com

Yield:
12 servings
Prep:
15 min
Cook:
3 hr
Total:
3 hr 15 min
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Savory Beer-Braised Short Rib Tacos

Ingredients

  1. 3 pounds beef short ribs, bone-in
  2. 2 tablespoons olive oil
  3. 1 large onion, chopped
  4. 4 cloves garlic, minced
  5. 12 ounces craft beer (malty amber ale recommended)
  6. 1 cup beef broth
  7. 2 tablespoons tomato paste
  8. 1 tablespoon Worcestershire sauce
  9. 1 teaspoon smoked paprika
  10. 1 teaspoon ground cumin
  11. Salt and freshly ground black pepper, to taste
  12. 1 large red onion, thinly sliced
  13. ½ cup apple cider vinegar
  14. ½ cup granulated sugar
  15. 1 teaspoon salt
  16. ½ cup water
  17. Pinch of red pepper flakes (optional)
  18. 12 small corn or flour tortillas
  19. Fresh cilantro leaves, roughly chopped
  20. Crumbled queso fresco or shredded Monterey Jack cheese (optional)
  21. Lime wedges

Instructions

  1. Pat the short ribs dry and season generously with salt and black pepper on all sides.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
  3. Reduce heat to medium, add chopped onions and cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in craft beer and scrape browned bits from the bottom. Simmer for 3-4 minutes to reduce slightly.
  5. Stir in beef broth, tomato paste, Worcestershire sauce, smoked paprika, and cumin.
  6. Return ribs to the pot, nestle into liquid, cover with lid, and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours until fork-tender.
  7. While ribs braise, combine apple cider vinegar, sugar, salt, water, and red pepper flakes in a saucepan. Heat until sugar and salt dissolve. Pour hot liquid over sliced onions and let cool. Refrigerate until serving.
  8. Remove ribs from liquid, shred meat with two forks, discarding bones and excess fat. Reduce braising liquid on stovetop if too thin and drizzle over meat.
  9. Warm tortillas in a dry skillet or microwave wrapped in a damp towel.
  10. Assemble tacos with shredded meat, pickled red onions, cilantro, cheese if using, and lime wedges.