Short Rib Tacos
How to cook short rib tacos on the stove in a Dutch oven for fall apart melt in your mouth beef. In Birria consumme or with wine and broth.
Servings: 6
Equipment
- 1 dutch oven or large pot
Ingredients
- 2 lbs short ribs
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 4 tbsp garlic minced
- 1 c red wine
- 2 c beef broth
- 28 oz crushed tomatoes
- 1 tsp oregano
- 1 tsp basil
- 2 tbsp tomato paste
- salt and pepper
Instructions
- Preheat the oven to 325°F or 160°C. 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 chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 3-4 minutes until slightly reduced.
- If you want a very spicy sauce, use the ingredients and instructions to first make the sauce linked here and cook meat in that Homemade Birria Tacos Sauce Consommé
- Return the short ribs to the pot. Add the beef broth, crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
- Serve in small corn tortillas with meat off of the bone, shredded lettuce, cheese, diced tomatoes etc.
Nutrition
Serving: 2oz | Calories: 345kcal | Carbohydrates: 18g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 614mg | Potassium: 1082mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3831IU | Vitamin C: 18mg | Calcium: 95mg | Iron: 5mg