Description
Tender, smoky, and slightly sweet braised beef short ribs shredded into irresistible tacos. Slow-cooked with chipotle, lime, and spices for the perfect balance of heat and depth.
Ingredients
Scale
- 3 pounds English-cut beef short ribs (about 6 ribs)
- Kosher salt and ground black pepper, to season
- 2 tablespoons vegetable oil
- 12 ounces light beer
- 1/2 cup packed light brown sugar
- 1 yellow onion, roughly chopped
- 6 cloves garlic
- 4 chipotle peppers in adobo sauce
- 2 large limes, juiced (about 1/3 cup)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 bay leaves
- 1–2 cups beef broth or water, as needed
Instructions
- Preheat oven to 325°F (160°C). Heat a Dutch oven over medium-high heat.
- Pat short ribs dry, season with salt and pepper, and sear in hot oil for 3–4 minutes per side until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until soft. Add brown sugar, chipotle peppers, lime juice, chili powder, cumin, oregano, and beer. Stir to combine and scrape up browned bits.
- Return ribs to the pot, add bay leaves, and pour in beef broth until the ribs are nearly covered.
- Cover and transfer to the oven. Braise for 2½–3 hours, until ribs are fork-tender.
- Remove ribs, discard bones, and shred the meat. Skim fat from the sauce and reduce slightly if desired.
- Return shredded beef to the sauce and mix well.
- Serve in warm tortillas with fresh lime juice, cilantro, and onions.
Notes
- For non-alcoholic version, replace beer with beef broth or cola.
- Braise low and slow for melt-in-your-mouth tenderness.
- Even better the next day as flavors deepen.
- Freeze leftovers in sauce for up to 3 months.
Nutrition
- Serving Size: 1 taco
- Calories: 385
- Sugar: 7g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg