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5.0 from 3 votes

Slow-braised short rib tacos with pickled red onion

Melt-in-your-mouth slow-braised short ribs tacos with sour cream, guacamole, pickled red onions and fresh chillies is the perfect recipe for entertaining.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 8
Calories: 473 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1.5 kg (3lb) beef short ribs
  • 2 red onions, quartered
  • 5 peeled garlic cloves
  • 1-2 Jalapeno peppers
  • 2 tbsp taco spice
  • 2 tsp salt
  • 1 tsp pepper
  • 1.5 liters (6 cups) beef stock
for the salsa roja
  • 2 cups tomatoes roughly chopped
  • 1 red onion quartered
  • 1 Jalapeño roughly chopped
  • 2 garlic cloves peeled
  • 3 tbsp Cilantro/coriander
  • 1-2 tsp lime juice
  • 2 tbsp olive oil
  • salt to taste
To serve
  • tortillas
  • pickled red onions
  • avocado slices
  • fresh chopped chillies
  • fresh coriander/cilantro

Instructions

Braise the beef
    Cup of Yum
  1. Pre-heat the oven to 180°C/350°F.
  2. Pat the short ribs dry with paper towels then season generously with salt and black pepper.
  3. Preheat a large, deep braised or Dutch Oven over medium-high heat then add the ribs in batches, searing for a few minutes until brown on both sides. Allowing the beef to develop a deep brown crust will add incredible depth of flavor to the finished braised beef.
  4. Add the remaining aromatics and spices then pour in the stock.
  5. Close with a lid then place in the oven and allow to braise for 3 hours or until the short ribs are fall-apart tender. (The beef can be cooked in a slow cooker or Instant Pot until it shreds easily, too.)
  6. Remove from the oven and allow to cool for 30 minutes before shredding the meat. Discard any excess fat and bones.
For the pickled onions
  1. While the meat is braising, make the pickled onions according to recipe instructions.
For the salsa roja
  1. Place the tomatoes, onions, jalapeño and garlic in a baking dish and drizzle with the olive oil and season with salt. Place in the oven and allow to roast for 30-45 minutes until the tomatoes are soft and the skin is blistered and slightly charred.
  2. Remove from the oven, discard the jalapeño stems then transfer all the tomatoes, onions, etc to a blender or food processor with the coriander/cilantro and lime juice then blend until smooth.
  3. Taste and adjust seasoning by adding more lime or salt.
Assemble the tacos
  1. Heat tortillas over an open flame or in a hot pan.
  2. Add a generous amount of short rib meat to each tortilla then top with avocado, a generous spoon of salsa roja and some pickled onions.
  3. Serve immediately.

Nutrition Information

Calories 473kcal (24%) Carbohydrates 27g (9%) Protein 35g (70%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 91mg (30%) Sodium 1925mg (80%) Potassium 1110mg (32%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 388IU (8%) Vitamin C 3mg (3%) Calcium 128mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 473

% Daily Value*

Calories 473kcal 24%
Carbohydrates 27g 9%
Protein 35g 70%
Fat 25g 38%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Cholesterol 91mg 30%
Sodium 1925mg 80%
Potassium 1110mg 24%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 388IU 8%
Vitamin C 3mg 3%
Calcium 128mg 13%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.