Welcome to the ultimate taco experience! These braised beef short rib tacos are designed for the perfect taco night, transforming tough cuts into melt-in-your-mouth perfection. Slowly cooked in a rich, easy-to-make sauce, the Mexican beef short rib ragu becomes incredibly tender, ready to be piled high into warm tortillas with all your favorite fresh toppings. Imagine succulent, fall-off-the-bone beef, bursting with deep, savory flavors and a hint of zesty tang – that’s precisely what awaits you with this recipe.
Forget complicated cooking; this recipe harnesses the power of slow cooking to deliver incredible results with minimal effort. Whether you choose your oven, slow cooker, or pressure cooker, the meat will emerge unbelievably tender and infused with robust Mexican-inspired flavors. This dish is not just a meal; it’s an event, perfect for gathering friends and family around a platter of customizable, delicious tacos.
Why You’ll Adore These Short Rib Tacos
- Unmatched Tenderness: Experience truly succulent, fall-off-the-bone barbacoa beef that practically melts in your mouth. Short ribs, while initially a tougher cut, transform into buttery soft shreds when slow-cooked, absorbing all the aromatic spices and tangy sauce.
- Rich & Balanced Flavor: The braising liquid creates a deep, complex, and incredibly rich sauce, perfectly balanced with a bright tang from fresh lime juice and a smoky kick from chipotles in adobo. This harmonious blend prevents the richness from becoming overwhelming.
- Effortless Cooking: The oven, slow cooker, or pressure cooker does the heavy lifting, allowing you to focus on other tasks while your delicious short rib ragu slowly simmers to perfection. It’s ideal for weekend cooking or preparing ahead for busy weeknights.
- Perfect Accompaniments: While the beef is the star, the right toppings elevate these tacos to new heights. The vibrant, fresh flavors of our recommended jalapeno relish or quick pickled onions are the ideal counterpoint to the rich meat.
- Versatile Methods: Detailed instructions are provided for cooking in the oven, a dedicated slow cooker (crockpot), and even a pressure cooker, giving you the flexibility to choose the method that best suits your schedule and equipment.
Beef short ribs are inherently rich in flavor, and their structure, while initially tough, yields to beautiful tenderness through the magic of slow cooking or braising. This intense, savory profile means your tacos don’t require an endless array of fillings. I find that a few carefully chosen additions truly shine: creamy avocado for its luxurious texture, my vibrant pink pickled onions for a tangy crunch, or my latest obsession – a bright, fresh jalapeno relish. These simple toppings enhance the beef without overshadowing it.
If you’re a fan of succulent, slow-cooked meats, you’ll also enjoy these pork belly tacos. For lighter, quicker options, consider trying our refreshing Baja fish tacos.
This recipe was originally published on February 18th, 2017, and has since been updated with refined recipe tweaks and fresh imagery to enhance your cooking experience.
Table of Contents
- Essential Ingredients for Short Rib Tacos
- How to Master Short Rib Tacos (Step-by-Step Guide)
- Understanding Barbacoa Beef
- Alternative Cooking Methods for Braised Short Ribs
- Slow Cooker / Crockpot Approach
- Pressure Cooker Method
- Irresistible Short Rib Taco Toppings
- Creative Ideas for Leftover Braised Beef
- Discover More Delicious Recipes
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Essential Ingredients for Braised Short Rib Tacos
For detailed quantities and step-by-step instructions, please refer to the recipe card below.
- Beef Short Ribs: This recipe specifically calls for beef short ribs on the bone, ideally from the brisket area of the cow’s ribs. These cuts are exceptionally flavorful and develop incredible tenderness when braised slowly. The bone itself is crucial, as it imparts a deeper, richer flavor to the sauce and helps keep the meat moist. Once cooked, the bones will effortlessly slip away, leaving you with tender, shreddable meat. Avoid boneless short ribs for this recipe if possible, as they won’t yield the same depth of flavor.
- Beef Stock: A good quality beef stock or broth forms the savory base of our braising liquid. Choose one with rich, robust flavor to complement the beef and enhance the overall taste of the sauce.
- Canned Crushed Tomatoes: Just one 400g (14oz) can of crushed or finely chopped tomatoes adds essential body, acidity, and a touch of sweetness to the sauce, helping to create that perfect ragu consistency.
- Chipotles in Adobo: These smoked, dried jalapeños rehydrated in a tangy, slightly sweet adobo sauce are a game-changer. They provide a unique smoky, spicy, and tangy depth that is characteristic of authentic Mexican barbacoa. Whether you find them whole or already chopped, both will work beautifully. Brands like Latin Deli or La Morena are excellent choices. Look for them in the Mexican or international aisle of your supermarket. They are indispensable for the authentic flavor of these braised beef short rib tacos.
- Apple Cider Vinegar: A splash of apple cider vinegar brightens the sauce, adding a subtle tang and sweetness. Beyond flavor, its acidity also helps in tenderizing the beef, contributing to that desired fall-apart texture.
- Fresh Garlic and Onion: Skip the powders! Freshly minced garlic and diced onion are fundamental aromatics that build the flavor foundation for this rich sauce. Their fresh, pungent notes are far superior to their dried counterparts.
- Simple Spices: We keep the spice blend straightforward yet impactful: dried cumin for earthy warmth and dried oregano for its classic Mexican herbaceous notes. These two spices are key to developing the traditional barbacoa flavor profile.
- Brown Sugar: A small amount of brown sugar helps to balance the acidity from the tomatoes and vinegar, adds a touch of sweetness, and deepens the richness of the sauce, creating a well-rounded flavor.
- Fresh Lime Juice: Added at the end, fresh lime juice is crucial for finishing the Mexican barbacoa ribs. Its bright, zesty tang cuts through the inherent richness and fattiness of the short ribs, making the entire dish feel fresh and vibrant. Don’t skip this final touch!
- Tortillas: The perfect vessel for your tender beef! Use your favorite variety – whether classic corn tortillas for an authentic touch or soft flour tortillas for extra pliability, both are wonderful choices for these tacos.
- Favorite Toppings: Tacos are incomplete without a vibrant array of toppings. See our dedicated toppings section further down the page for a plethora of creative and delicious ideas to customize your short rib tacos.
Chef’s Note: While we’re using short ribs for their incredible flavor and texture, classic Mexican barbacoa beef is often prepared with beef cheeks, which would also be an excellent choice here. Alternatively, if short ribs are hard to find, a well-marbled chuck roast can be a suitable substitute for its similar slow-cooking properties.
How to Master Braised Short Rib Tacos (Step-by-Step)
For precise quantities and comprehensive instructions, please refer to the full recipe card below.
- Sear the Short Ribs for Flavor: While some might consider it optional, browning the short ribs before braising is a highly recommended step. This crucial process, known as the Maillard reaction, creates a deeply caramelized crust that locks in flavor and adds a rich, complex dimension to the final sauce. Brown them in batches in a large Dutch oven or any other heavy, oven-safe pot over medium-high heat until beautifully golden on all sides. This extra step is well worth the effort for the resulting depth of taste.
- Craft the Aromatic Sauce: Once the ribs are seared, set them aside. In the same pan, you’ll build the flavorful sauce. Combine the beef stock, canned tomatoes, chipotles in adobo, apple cider vinegar, minced garlic, diced onion, salt, cumin, dried oregano, and brown sugar. Stir everything together, scraping up any delicious browned bits from the bottom of the pan, which will further enrich your sauce. Return the seared ribs to the pot, ensuring they are well-coated in the vibrant mixture.
- Slow Cook to Perfection: Now, the magic of slow cooking begins. Place the pot in your preheated oven and bake, uncovered, for 2 hours, turning the ribs once halfway through. Then, cover the pot tightly (with its lid or heavy-duty aluminum foil) and continue baking for another 30-60 minutes, or until the meat is incredibly tender and easily pulls away from the bone. If using a slow cooker, cook on low for 7-8 hours or on high for 3½-4 hours. The goal is fork-tender, fall-apart beef.
- Finish the Irresistible Sauce: Once the short ribs have reached their tender peak, carefully remove them from the pot and set them aside on a warm plate, loosely covered with foil. Tilt the pan, and you’ll likely see a layer of rendered fat pooling at the top of the sauce. Skim this excess oil off with a spoon and discard it for a cleaner, richer sauce. Stir in ½ cup of hot water and the fresh lime juice. Taste and adjust with more lime juice if you desire an extra zing to cut through the richness.
- Shred the Succulent Meat: Using two forks (or even your hands, once slightly cooled), gently pull the tender meat from the bones. Discard the bones and any tough gristle, leaving behind only the pure, succulent shredded beef.
- Combine and Serve: Return the shredded beef to the luscious sauce in the pot. Stir thoroughly to ensure every strand of meat is coated in the rich, flavorful ragu. Your braised beef short rib filling is now ready to be generously spooned into warm tortillas and adorned with your favorite toppings for an unforgettable taco feast.
Understanding Barbacoa Beef
Barbacoa is a traditional cooking method originating from Mexico, where meat is slow-cooked until incredibly tender and flavorful. Historically, barbacoa involved cooking meat (often beef, goat, or lamb) in pits dug in the ground, lined with hot coals and agave leaves, then covered to steam slowly for many hours. This ancient technique imparts a unique smoky flavor and unparalleled tenderness.
Our modern adaptation of barbacoa, as seen in these braised short rib tacos, captures the essence of this traditional method using the convenience of contemporary kitchen appliances like the oven, slow cooker, or pressure cooker. The key principle remains the same: long, slow cooking in a flavorful broth with aromatic spices, resulting in meat that is so tender it literally falls apart and is deeply infused with savory, tangy, and smoky notes. While we might not be digging a pit in our backyards, the spirit of barbacoa lives on, delivering succulent, flavor-packed beef perfect for tacos, burritos, or just enjoying on its own.
Alternative Cooking Methods for Braised Short Ribs
One of the beauties of these barbacoa beef tacos is the flexibility in how you cook the short ribs. Each method offers slight variations in cooking time and convenience, allowing you to choose what works best for your schedule.
Slow Cooker / Crockpot Approach
The slow cooker is an excellent choice for achieving perfectly tender short ribs with minimal hands-on effort, ideal for busy days when you want dinner waiting for you. To use this method:
- First, heat 1 tablespoon of oil in a Dutch oven or a large skillet on your stovetop over medium-high heat.
- Add the short ribs in batches and sear them for a few minutes on all sides until well browned. This browning step is crucial for developing deep flavor, even in a slow cooker.
- Transfer the browned ribs to your slow cooker bowl. Add all the sauce ingredients (beef stock, crushed tomatoes, chipotles in adobo, apple cider vinegar, garlic, onion, salt, cumin, oregano, and brown sugar) to the slow cooker and mix well, ensuring the ribs are thoroughly coated.
- Place the lid on your slow cooker and cook on the “low” setting for 7-8 hours, or on the “high” setting for 3½-4 hours. The goal is for the meat to be incredibly tender, easily falling off the bone and shredding with a fork.
- Once cooked, remove the ribs, shred the meat, skim any excess fat from the sauce, and stir the meat back into the reduced sauce before serving.
Pressure Cooker Method
For those times when you need tender short ribs in a fraction of the time, a pressure cooker is your best friend. This method delivers juicy, fall-apart beef without compromising on flavor.
- Begin by adding a little oil to your pressure cooker pot and select the “sauté” function. Sear the short ribs on all sides until beautifully browned. They don’t need to be cooked through at this stage, just well-caramelized. Transfer them to a plate once browned.
- Add all the sauce ingredients (beef stock, crushed tomatoes, chipotles in adobo, apple cider vinegar, garlic, onion, salt, cumin, oregano, and brown sugar) to the pot. Stir thoroughly, making sure to scrape up any browned bits from the bottom of the pot, which will add extra depth to your sauce.
- Return the browned short ribs to the pot, ensuring they are nestled comfortably in the sauce.
- Seal the lid securely and set the pressure cooker to “high pressure” for 40 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally. This natural release helps keep the meat incredibly tender and juicy.
- Once safe to open, remove the ribs, shred the meat, skim any excess fat from the sauce, and stir the meat back into the concentrated sauce before serving.
Irresistible Short Rib Taco Toppings
The beauty of tacos lies in their customizability. While the braised short rib beef is incredibly flavorful on its own, a thoughtful selection of toppings elevates the experience. Aim for 3-5 complementary toppings to add variety in texture, temperature, and flavor without overwhelming the star of the show. Here are some of our favorite ideas:
- For Creaminess and Richness:
- Avocado Slices or Guacamole: Adds a luscious, buttery texture and fresh flavor.
- Sour Cream or Mexican Crema: Provides a cool, tangy counterpoint that soothes and complements the rich beef.
- Queso Fresco: A mild, crumbly Mexican cheese that adds a hint of salty freshness. If unavailable, a mild, creamy feta cheese makes an excellent substitute.
- Chipotle Lime Mayo: A zesty, creamy sauce with a smoky kick that ties all the flavors together beautifully.
- For Tanginess to Cut Through Richness:
- Jalapeno Relish: This vibrant, tangy, and slightly spicy relish is an absolute perfect accompaniment, providing a bright contrast to the rich short ribs.
- Pink Pickled Onions: Offer a delightful crunch and a sharp, sweet-tangy flavor that is incredibly refreshing.
- Fresh Red Onion: Thinly sliced red onion provides a crisp texture and a pungent bite.
- Pickled Jalapeños: A classic taco topping that delivers a burst of tangy heat.
- Pickled Red Cabbage: Adds a beautiful pop of color and a crisp, vinegary zest.
- Lime Wedges: A squeeze of fresh lime juice just before eating brightens everything and awakens the flavors.
- For Crunch and Freshness:
- Shredded Red or Green Cabbage: Provides a satisfying crisp texture and a mild flavor.
- Crisp Lettuce: Shredded romaine or iceberg lettuce offers a refreshing crunch.
- Radish Slices: Thinly sliced radishes add a peppery bite and a refreshing crispness.
- Capsicum (Bell Pepper): Finely diced bell peppers add a sweet crunch.
- Fresh Coriander (Cilantro): A generous sprinkle of fresh chopped cilantro is essential for its bright, herbaceous aroma and flavor.
- Fresh Jalapeños: Thinly sliced fresh jalapeños (seeds removed for less heat, or left in for a fiery kick) add a vibrant, spicy element.
Expert Tip: The toppings shown in our photos include a colorful medley of shredded red cabbage, creamy avocado slices, the flavorful shredded Mexican short rib meat, crumbled creamy feta, a dollop of sour cream, our signature jalapeno relish, and a sprinkle of fresh coriander (cilantro). This combination hits all the right notes: creamy, tangy, fresh, and savory!
Creative Ideas for Leftover Braised Beef Short Ribs
One of the many benefits of making a big batch of these braised beef short rib tacos is the delicious leftovers! The flavorful pulled beef short rib does not need to go to waste; in fact, it often tastes even better the next day. Stored correctly, you can enjoy this versatile meat in various creative ways.
The cooked meat, submerged in its rich sauce, can be kept in an airtight container in the fridge for 3-4 days, making it perfect for meal prepping throughout the week. For longer storage, freeze the beef and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Beyond simply reheating and stuffing into more tacos, here are some fantastic ideas to repurpose your leftover barbacoa beef:
- Quesadillas: Layer the shredded beef with your favorite cheese between two tortillas and grill until crispy and melted.
- Nachos: Pile the beef over tortilla chips, add cheese, beans, and your go-to nacho toppings, then bake until bubbly.
- Grilled Cheese Sandwiches: Take your grilled cheese to a gourmet level by adding a generous helping of the savory short rib meat and a sharp cheese. It’s an incredibly satisfying and comforting meal.
- Burrito Bowls: Serve the beef over rice with black beans, corn salsa, avocado, and a squeeze of lime for a hearty and healthy bowl.
- Enchiladas: Roll the beef into corn tortillas, cover with enchilada sauce and cheese, then bake until golden.
- Stuffed Bell Peppers: Mix the beef with some rice and stuff into bell pepper halves, then bake until tender.
With so many options, your taste buds will thank you for making extra!
Discover More Delicious Recipes
If you loved these braised beef short rib tacos, you’re in for a treat! Explore more of our flavorful and easy-to-make recipes that are perfect for any occasion. From other tantalizing taco variations to savory main meals, you’re sure to find a new family favorite:
- Easy BBQ Pulled Pork Recipe: Another slow-cooked sensation, perfect for sandwiches or bowls.
- Flank Steak Tacos: Quick-cooking and bursting with flavor, a great option for weeknights.
- Flank Steak with Chimichurri Sauce: A vibrant, herbaceous pairing that elevates any steak.
- Mojo Verde (Spanish Green Sauce): A fresh and zesty sauce that’s fantastic with meats and vegetables.
- Mini Korean Beef Tacos: A delightful fusion of sweet and savory Asian flavors in a taco.
- Korean Spicy Chicken Tacos: For those who love a little heat and bold Korean spices.
- Slow Cooker BBQ Brisket: Another incredible slow-cooked beef dish that yields tender, smoky results.
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Braised Beef Short Rib Tacos Recipe
8
servings
30
2
30
3
Rate
Pin
Ingredients
- 1.8 kg beef short ribs (4lb, on the bone)
- 1 ¼ cup beef stock (310ml)
- 400 g tinned crushed tomatoes (14oz)
- ⅓ cup chipotle in adobo , chopped or blended to a paste
- 1 tablespoon apple cider vinegar
- 3 cloves garlic , minced
- 1 medium onion , diced
- 2 ½ teaspoon salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon brown sugar (see note 1)
- 1-2 tablespoons fresh lime juice
- 16 flour or corn taco tortillas
- Optional Toppings: jalapeno relish, avocado, shredded cabbage or lettuce, sour cream, creamy feta and coriander (cilantro).
For best results, always weigh ingredients where a weight is provided.
Equipment
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Dutch oven or large oven-safe pot
Instructions
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Preheat the oven to 180°C (160°C fan) / 350°F.
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Trim any visible excess fat from the top of the short ribs.
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On the stovetop, in your Dutch oven or a large oven-safe braiser pan, heat 1 tablespoon of vegetable oil over medium-high heat.
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Add the ribs in 2-3 batches, browning them well on all sides. They don’t need to be cooked through, just sealed and caramelized to build flavor. Remove the browned ribs and set aside.
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In the same pan, add the remaining sauce ingredients (beef stock, tomatoes, chipotle in adobo, vinegar, garlic, onion, salt, cumin, oregano, and sugar). Stir everything together, scraping up any delicious browned bits from the bottom of the pan. Return the seared beef ribs to the pan, turning to coat them thoroughly in the sauce.
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Bake, uncovered, for 2 hours, turning the ribs over after 1 hour. This allows the sauce to reduce and flavors to intensify.
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While the meat is cooking, take this time to prepare your desired taco toppings and any side dishes.
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Cover the pan tightly (with its lid or heavy-duty aluminum foil) and continue to bake for a further 30 minutes, or until the meat is incredibly tender and shreds easily with a fork.
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Once the ribs are perfectly tender, carefully remove them from the pot and transfer them to a warm plate. Loosely cover with aluminum foil to keep them warm.
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The sauce should be beautifully reduced to almost a paste-like consistency. Tilt the pan to one side and use a spoon to skim and discard any excess oil from the surface.
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Add ½ cup of hot water and 1 tablespoon of fresh lime juice to the sauce and stir thoroughly. Taste the sauce and add the remaining lime juice if you desire a brighter, more tangy flavor to balance the richness.
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Using two forks, shred the tender beef, discarding the bones and any gristle. Stir the shredded beef back into the rich, flavorful sauce, ensuring every piece is coated.
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Warm your flour or corn tortillas according to package instructions. Serve the succulent shredded beef and sauce with the warm tortillas and your chosen array of toppings on a large platter, inviting everyone to build their perfect braised beef short rib tacos.
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We would be absolutely thrilled if you took a moment to leave a comment & rating on this recipe. Your feedback is greatly appreciated and helps us immensely!
Notes
- In this recipe, I use a standard Australian 20ml tablespoon, which is equivalent to 4 teaspoons worldwide. Many countries use a 15ml tablespoon, so please check your measuring spoons and adjust accordingly for accurate results.
EXPLORE MORE STREET FOOD RECIPES!
512
kcal
Marie Roffey
Dinner, Main Course
Mexican, American
Have you tried this recipe?
Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Calories from Fat 198
34%
56%
32%
62%
26%
13%
21%
8%
76%
2%
8%
14%
39%