This recipe for Short Rib Tacos begins with a brown sugar & spice rub, followed by a sear to get ‘that crust’ and then a slow braise in a chili broth for fall-apart tender meat.
I’ve been ruminating on how to prepare these short rib tacos for the past month. I know that the standard method is to slow cook them in a braising liquid for several hours, but I really wanted to roast these short ribs in the oven.
I was hoping to focus less on the flavor of a sauce and more on the meat’s natural flavor.
I coated them with a brown sugar/spice rub, seared them to achieve a nice crust, spread chile braise over top and then let a low and slow oven work it’s magic to create these tender and delicious short rib tacos.
For the chile-braise, I used chili paste instead of chile powder for a deeper, richer flavor. I easily adapted this recipe from Serious Eats using the dried chiles I could get my hands on (Ancho, Guajillo and New Mexico). However, feel free to use chili powder as indicated in the recipe.
It was all I could do to keep the family’s collective fingers out of the pot. Suffice it to say that there were no leftovers.
(Not at all related to the recipe, but I want to point out the tablecloth! Isn’t it lovely! My grandmother embroidered this beauty 40+ years ago and it is easily one of my treasured heirlooms)
Serve these short rib tacos with pickled red onions, cotija cheese, fresh cilantro, and avocado. And if you really want to impress, whip up a batch of my dad’s famous Margaritas, which are easily the Best Margarita you will ever have!
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