Easy Short Rib Tacos Recipe

How to cook short rib tacos on the stove or oven in a Dutch oven for fall apart melt in your mouth beef. In Birria Sauce for spicy or with wine and broth. Both are amazing and the best way to cook this tough cut low and slow.

We love Dutch Oven recipes because cast iron on the stovetop or oven because provides a nice even heat to make fall-apart tender beef every time. Especially with this tough meat you want to cook it low and slow until it’s fork tender so you can shred it easily. (affiliate links present)

What to make with leftover short ribs

If you have food left over from the night before, tacos are always a great meal option. All you need are small tortillas to wrap everything up and toppings of your choosing to load them all up. You don’t even need salsa or any other sauce for these because there is already a ton of flavor (I do keep the sauce on the side though in the fridge if there is some left too).

Short Rib Tacos Ingredients

• 2 pounds of short ribs
• Olive oil (or vegetable oil) to braise the meat initially
• An onion chopped
• I like to add carrots chopped
• Stalks of celery chopped
• Minced or chopped garlic
• Red wine will make a rich sauce, you could use more broth
• Beef broth
• Can of crushed tomatoes
• Oregano and basil
• Tomato paste
• Salt and pepper

Then you will want to assemble tacos inside store bought or homemade air fryer tortillas, lettuce, cheese, avocado slices, and maybe some diced tomatoes to serve with it.

How to Cook Short Ribs on the Stove

• Season the short ribs generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
• Add the short ribs and cook until brown on all sides. Remove from the pot and set aside.
• In the same pot, add the onion, carrots, celery, and minced garlic. Cook, until the vegetables are softened, about 5 minutes. Pour in the red wine, scraping the bottom of the pot to loosen any bits and simmer for 3-4 minutes until reduced.
• Return the meat to the pot.
• Add the broth, tomatoes, tomato paste, oregano, and basil. Season with salt and pepper to taste.
• Bring the mixture to a simmer, then cover the pot and cook over low/medium heat for 2.5-3 hours or until fork tender.
• Serve short rib tacos in shells with toppings of your choice

Braised Short Ribs In the Oven

Preheat the oven to 325°F. When you are done following the initial instructions below on the stove and put the lid on, then transfer it to the preheated oven to slow cook for 2.5 to 3 hours or until it pulls off of the bone easily and falls apart with 2 forks.

How to Cook Frozen Short Ribs

Now if your meat is right out of the freezer don’t fret. You could use this same recipe but you would likely need to add an additional 30 minutes or so to defrost and cook to super tender. A much faster option for you would be to follow our Frozen Pressure Cooker Short Ribs directions here made in a fraction of the time.

Is red wine or broth better to cook short ribs?

This depends on whom you’re asking but if you want a really deep and rich flavor to your meat and sauce go for the wine. Whether you are cooking ribs or our Dutch Oven Braised Oxtail it will add a ton of pop to the taste of the meat. If you don’t want to use alcohol you can use more broth or substitute with some red grape juice!

How to store leftovers

If you don’t finish all of this don’t throw them away!! Wait until everything cools completely. You want to keep the meat and sauce separate, but keep both. In a freezer bag put the meat and suck the air out. Pour the sauce from the pot into an airtight container. Put both in the fridge and reheat in a pot together within 3 days.

Other meat options

Looking for another unique twist on this popular Mexican dish? Tacos with short ribs and our Cow Tongue Tacos Recipe are killer. I have made Pork Tenderloin Tacos with super tender meat.

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