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Beef short ribs, derived from the rib section of the cow, are known for their rich flavor and tender texture. Unlike other cuts of beef, short ribs contain a generous amount of marbling—fat interspersed within the muscle—which contributes to their deep, beefy flavor and juiciness. The cut consists of both meat and bone, offering a unique combination of textures that enhance the overall eating experience.

Beef Short Rib Tacos

Experience the ultimate culinary delight with Sizzling Beef Short Rib Tacos! This recipe combines tender, braised beef short ribs with vibrant toppings, creating a mouthwatering dish perfect for gatherings or cozy family meals. Discover the art of taco-making as you learn about key ingredients, including rich seasonings and fresh produce. Join us on a flavorful journey that celebrates the cultural significance of tacos and enjoy every bite of this gourmet twist on a classic favorite!
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Ingredients
  

3 lbs beef short ribs

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup beef broth

1 cup dark beer (such as stout)

2 tablespoons tomato paste

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

12 small corn tortillas

1 cup diced fresh tomatoes

1 cup diced red onion

1 cup chopped cilantro

1 avocado, sliced

Lime wedges for serving

Instructions
 

Preheat your oven to 300°F (150°C).

    Sear the short ribs: In a large, oven-safe pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil for about 3-4 minutes on each side until browned. Remove and set aside.

      Sauté the aromatics: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

        Create the braising liquid: Add beef broth, dark beer, tomato paste, cumin, smoked paprika, and chili powder to the pot. Stir well to combine, ensuring the tomato paste is fully dissolved.

          Combine and braise: Return the seared short ribs to the pot, ensuring they're submerged in the liquid. Bring to a boil, then cover with a lid and transfer to the preheated oven. Braise for 3 hours, or until the meat is tender and easily falls off the bone.

            Shred the beef: Once done, remove the pot from the oven and let it cool slightly. Carefully take out the short ribs, shred the beef using two forks, and discard the bones and excess fat.

              Warm the tortillas: While the beef is cooling, warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side until pliable.

                Assemble the tacos: Fill each tortilla with a generous portion of shredded beef, then top with diced tomatoes, red onion, cilantro, and avocado slices.

                  Serve: Serve the tacos with lime wedges on the side, allowing everyone to squeeze fresh lime juice over their tacos for that added zing!

                    Prep Time, Total Time, Servings: 15 minutes | 3 hours 30 minutes | 12 tacos