Finger-Lickin' Short Rib Tacos

Finger-Licking Braised Short Rib Tacos

about 3 lbs beef short ribs

4 red onions, quartered

4-6 cloves of garlic, smashed

2 tsp smoked paprika

1 tsp chili powder

1/2 tsp cumin

1/4 tsp coriander

1/2 tsp cayenne pepper

4 tsp kosher (coarse) salt or 2 tsp table salt

1 tsp pepper

4 cups beef broth/stock

6-inch tortillas

sour cream

lime wedges

red onions

guacamole

cilantro

*Update: I made some improvements to this recipe that I highly recommend!! Add a tablespoon of brown sugar to the spice rub, sub a cup of red wine for one of the cups of beef broth, double the cayenne if you actually want a bit of heat, and SEAR the ribs first! It makes a HUGE difference!!*

Preheat your oven to 350 degrees.

Pat the short ribs dry with a paper towel, combine the spices in a small bowl, and rub the spices all over the short ribs. Place them in a large oven-safe baking dish (or Dutch oven). Arrange quartered onions on top, sprinkle smashed garlic cloves in between and pour broth over the whole thing. Cover with a lid or foil and place in the oven. Cook for 3-4 hours, until the meat pulls apart easily with a fork.

When fully cooked and tender, remove the short ribs from the juices and broth. Skim the fat off of about 2 cups of the juices (or use a fat separator) and place the remaining juices in a small saucepan. Bring to a boil, then lower to a strong simmer to reduce for about 10 minutes.

While the juices are reducing, remove the meat from the bones and shred with a fork. When the juices are done reducing, add to the shredded meat and mix to combine.

Serve hot, warm tortillas, with sour cream, thinly sliced red onions (I quick-pickled mine), cilantro, guacamole, fresh lime, etc. Any of your favorite taco toppings would probably work, I highly recommend the guacamole, and the lime is essential!