Before you cook
Background Recipe story & origin
Short rib tacos represent the modern Mexican-American taco evolution, combining the slow-braised beef traditions of northern Mexico (barbacoa, birria) with the accessible cuts available in American butcher shops. While traditional barbacoa uses beef cheeks and birria often features goat or lamb, short ribs offer similar collagen-rich meat that becomes impossibly tender after hours of braising. The chipotle-spiked braise nods to the smoky chiles of Oaxaca and Chihuahua, while the cool crema and tangy slaw provide the contrast that makes street tacos so compelling. This style gained popularity in the 2000s-2010s through food trucks and upscale taquerias that elevated humble braised meats with thoughtful toppings and housemade salsas.
Before you start Equipment you'll need
- Dutch oven — Heavy pot retains heat for even searing and maintains consistent low temperature during braise
- tongs — Safely handles hot meat during searing and shredding
- mixing bowls — For preparing slaw and crema
- cutting board — Stable surface for shredding meat and prepping vegetables
- chef's knife — For slicing cabbage and dicing aromatics
Safety Safety & allergen notes
- Short ribs render a lot of fat. Handle Dutch oven carefully when hot.
- Use tongs when searing to avoid splatter burns.
- Braising liquid is very hot. Let meat cool slightly before shredding.
- Keep dairy-based crema refrigerated until ready to serve.
Non-negotiables Rules for success
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Sear the short ribs until deeply browned on all sides.
Browning creates the fond that builds flavor in the braising liquid.
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Braise low and slow at 300°F for 2.5-3 hours.
Low temperature breaks down collagen into gelatin, making meat tender and unctuous.
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Let meat rest before shredding.
Resting allows juices to redistribute. Shredding hot meat loses moisture.
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Toss shredded meat with some braising liquid.
Keeps meat moist and adds concentrated flavor.
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Warm tortillas before serving.
Cold tortillas crack and don't wrap properly.
Prep Get set first
About 10 min of prep
- Bring short ribs to room temperature 30 minutes before cooking
- Prepare Dutch oven
- Have tongs ready
- Dice onions and mince garlic
- Prepare sheet pan for seared ribs
This is a 3-hour braise. Start early or make the meat a day ahead. The slaw and crema come together quickly while the meat rests.
Ingredients
Instructions
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Quick pickle the red onions
Combine apple cider vinegar, water, 1 tbsp sugar, and 1/2 tsp salt in a jar. Microwave 30 seconds until sugar dissolves. Add sliced red onion and let sit at least 30 minutes while you prepare everything else. These get better the longer they sit.
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Season and sear short ribs
Pat short ribs dry. Season generously with salt, pepper, and cumin. Heat oil in Dutch oven over medium-high heat (400°F surface). Sear ribs in batches, about 3-4 minutes per side, until deeply browned. Don't crowd the pot. Transfer to plate.
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Build the braise
Preheat oven to 300°F. Pour off all but 1 tbsp fat from pot. Add onion quarters and cook 3 minutes. Add garlic, chipotles, adobo sauce, and oregano. Cook 1 minute until fragrant. Add beef broth and scrape up browned bits. Nestle short ribs into liquid. Cover with tight-fitting lid.
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Braise until tender
Transfer to 300°F oven. Braise 2.5 to 3 hours until meat is completely tender and pulls easily from bone. Check halfway through and add more broth if liquid is low.
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Make the cabbage slaw
While meat braises, toss sliced red cabbage with lime juice, half the cilantro, minced jalapeño, 1 tsp sugar, and 1/2 tsp salt. Massage with hands for 1 minute to soften slightly. Refrigerate until serving.
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Make the chipotle crema
Whisk together sour cream, mayonnaise, minced chipotle, and lime juice. Taste and add salt if needed. Refrigerate until serving. Crema should be drizzle-able; thin with lime juice if too thick.
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Shred the meat
Remove pot from oven. Let rest 10 minutes. Transfer ribs to cutting board. Discard bones and any large fat chunks. Shred meat with two forks. Strain braising liquid and skim fat. Toss meat with 1/2 cup braising liquid to keep moist.
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Warm tortillas and assemble
Warm tortillas in dry skillet 30 seconds per side, or wrap in foil and heat in 300°F oven 10 minutes. To assemble: pile shredded short rib on warm tortilla, top with cabbage slaw, drizzle with chipotle crema, add pickled onions, and finish with remaining cilantro. Serve immediately with lime wedges.
Chef's notes
Short ribs can be braised a day ahead. Refrigerate in liquid, skim fat, then reheat and shred.
For spicier tacos, add more chipotles to the braise or crema.
Corn tortillas are traditional, but small flour tortillas work well too.
Pickled onions can be made up to a week ahead.
Leftover meat makes excellent burritos, quesadillas, or nachos.
Cooking Terms Used
- braise
- braise
- fond
- fond
- render
- render