Short Rib Tacos

Photo and recipe courtesy of Sugar Salt Magic.

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Directions

1. Preheat the oven to 350°F.

2. Trim any visible excess fat from the ribs.

3. On the stove in a Dutch oven or large oven-safe braiser pan, heat 1 TBS of oil over medium-high heat.

4. Add the ribs in batches, browning all over. No need to cook through, just get a good seal.

5. Set the ribs aside and add the beef stock, tomatoes, chipotle in adobo, vinegar, garlic, onion, salt, cumin, oregano and sugar to the pot. Mix it all together then add the beef ribs back and turn to coat them in the sauce.

6. Bake for 2 hours, uncovered, or until falling off the bone; turning the ribs over after 1 hour.

7. Cover the pan with lid and bake for an additional 30 minutes or until the meat shreds easily.

8. Remove them from the pot and transfer to a plate.

9. The sauce should be reduced to almost a paste. Tip the pan to the side and dip out the excess oil from the top with a spoon.

10. Add 1/2 cup of hot water and 1 TBS lime juice and stir through. Tate and add the remaining lime juice.

11. Shred the beef with a fork and discard bones and gristle. Stir the shredded beef back into the sauce.

12. Serve on warm tortillas and with desired toppings.

Ingredients

• 3 lbs bone-in short ribs

• 1 1/4 cup beef stock

• 14 oz crushed tomatoes

• 1/3 cup chipotle in adobo sauce

• 1 TBS apple cider vinegar

• 3 cloves garlic

• 1 medium onion, chopped

• 2 1/2 tsp salt

• 2 tsp ground cumin

• 2 tsp dried oregano

• 1 TBS brown sugar

• 1-2 TBS fresh lime juice

For serving:

• 16 tortillas

• Fresh jalapeno

• Avocado

• Sour cream

• Shredded cabbage or lettuce