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Recipe for Chile-Braised Short Rib Tacos and Pickled Red Onions

Chile-Braised Short Rib Tacos

Lynn Spencer
Beef Short Ribs coated with a brown sugar/spice rub, seared to achieve a nice crust,  braised with chile sauce and roasted in a slow oven to let the heat work it's magic to create these tender and delicious short rib tacos.
4.80 from 5 votes
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Prep Time 30 minutes
Cook Time 3 hours 10 minutes
Additional Time 10 hours 40 minutes
Total Time 14 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 663 kcal

Ingredients
  

  • 3 pounds beef short ribs

Rub

Chile Braise

  • 1/3 cup red wine
  • 1 small onion roughly cut
  • 5 garlic cloves
  • 3 TB chile paste or 3/4 TB chile powder
  • 3 TB tomato paste
  • 3 TB bacon fat or olive oil
  • 1 TB brown sugar
  • 1 tsp cumin

Pickled Red Onions

  • 1 red onion thinly sliced (a mandoline slicer works great)
  • 1 cup hot water
  • 1/2 cup vinegar
  • 1 TB granulated sugar
  • 1 tsp salt

Instructions
 

  • Prepare rub by mixing all rub ingredients together.
  • Dry off short ribs with a paper towel
  • Pat rub on all sides of ribs
  • Put the ribs on a cookie cooling rack on top of a jelly roll pan, cover with saran wrap and refrigerate overnight.
  • The next day, heat 2-3 TB oil or bacon fat over medium-high heat. Sear the ribs on all sides, about 2 minutes each side.
  • Preheat oven to 300'.
  • Place seared ribs into an oven-proof pan and set aside.
  • For the Chile Braise
  • In blender or food processor, place onion, garlic, chile paste, tomato paste, red wine, cumin, and sugar. Process until pureed.
  • Wipe out the pan you used to sear the short ribs if it needs (i.e. burnt pieces) and add 1 TB oil/fat.
  • Add pureed chiles to oil/fat and saute for 3- 4 minutes.
  • Evenly distribute the puree over the top of the ribs, cover with aluminum foil snugly and bake for 3 hours, until tender and falling apart.
  • Remove from oven, remove aluminum foil turn oven on to broil and place ribs 6 inches from broiler for 7-8 minutes.
  • Pull meat off and serve with flour tortillas, cotija cheese, pickled onions, and cilantro.
  • It can easily be made ahead of time and reheated.
  • Pickled Red Onions
  • Place onions in a bowl.
  • Combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve
  • Pour over sliced onions, making sure they are covered
  • Let sit for an hour before serving
  • Store unused in the refrigerator for up to 1 month.

Nutrition

Serving: 1gCalories: 663kcalCarbohydrates: 28gProtein: 50gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 156mgSodium: 1743mgPotassium: 1293mgFiber: 3gSugar: 17gVitamin A: 1099IUVitamin C: 10mgCalcium: 86mgIron: 8mg
Keyword beef, chile, short rib, tacos
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