Beef Short Rib Tacos


  • 2.3 lbs (about 4) bone in beef short ribs
  • 4-6 cloves garlic, peeled
  • 1 large onion, sliced thick
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground oregano
  • 1/4 tsp ground cloves
  • 2 dried chipotle peppers or canned chipotles in adobo
  • 1 tbs tomato paste
  • 1 tsp brown sugar
  • 1 12 oz bottle of corona
  • 1/4 cup apple cider vinegar
  • beef stock (about 3 cups)


  1. Trim large chunks of fat from short rib
  2. Preheat oven to 325 degrees fahrenheit
  3. Line bottom of a large dutch oven with onion slices
  4. Arrange meat on top
  5. Add all other ingredients to dutch oven
  6. Top with enough beef stock until meat is submerged
  7. Place on stovetop on high and bring to a simmer
  8. Once simmering, cover and place in oven for 2.5-3 hours until meat easily comes apart from bone
  9. Let cool and remove meat from liquid, shred and set aside.
  10. Separate solids and strain liquid into a fat separator or glass measuring cup.
  11. Discard bay leaves and cinnamon stick and reserve remaining solid.
  12. Once reserved liquid has cooled slightly, skim fat off the top.
  13. Add reserved solid and liquid to a blender and blend until smooth.
  14. Place blended mixture in empty dutch oven and simmer until reduced be half or more.
  15. Add shredded meat to sauce to re-warm
  16. Enjoy!

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