About This Recipe:
This recipe is blend of vibrant flavors, featuring tender, slow-cooked short ribs that fall off the bone, bathed in a rich, smoky sauce made from fire-roasted tomatoes and a melange of aromatic herbs and spices like coriander, oregano, and a hint of heat from dried peppers. The unique addition of whole garlic heads and onions, sliced with the skins left on, infuses the dish by adding depth. The ribs are paired with dried beans, which soak up the savory juices, turning this dish into a hearty stew. To balance the richness, it’s served with a crisp, refreshing slaw of radishes, cucumbers or cucamelons, and red cabbage, all brought together with a zing of finger lime or lime. This comforting meal is perfectly rounded off with the accompaniments of creamy avocado, soft corn tortillas, tangy lime wedges, and the sharp bite of pickled red onions. Enjoy!
Watch Me Make This Recipe (on TikTok):
@carmeninthegarden Short rib tacos with some fixings from the garden 🌮 the short ribs make for excellent leftovers too! #garden #tacos #recipe ♬ original sound – Carmen in the Garden
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How To Make This Recipe:
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Tender Braised Short Rib Tacos with Zesty Crunch
Ingredients
- 6 short ribs, approximately 4-5 pounds
- Salt and pepper, to taste
- 2 onions, each cut into eight pieces
- 2 heads of garlic, sliced crosswise (skins on)
- 1 tbsp coriander
- 1 tbsp dried oregano
- A few bay leaves
- Dried peppers, to taste (for heat)
- Avocado oil (for cooking)
- 1 large 28-ounce can fire-roasted tomatoes
- Vegetable broth
- 1 cup dried beans, such as pinto or bayo beans
- Avocado, corn tortillas, lime wedges, pickled red onions (for serving)
For the salad:
- 1/2 cup sliced radishes, sliced
- 1 cup Cucumbers or cucamelons, sliced
- 1/2 red cabbage, sliced
- 4 Green onions, sliced
- Fingerlimes (optional) or juice of one lime
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Short Ribs: Season the short ribs with salt and pepper and set them aside.
- Prepare the Aromatics: Cut the onions and garlic as described. Gather the coriander, oregano, bay leaves, and dried peppers.
- Sear the Ribs: In a Dutch oven, heat avocado oil over medium-high heat. Sear the short ribs on all sides until browned (you may need to do this in batches). Once seared, set them aside.
- Cook the Aromatics: In the same pot, add the prepared aromatics and a tablespoon of salt. Stir well.
- Add Tomatoes and Broth: Pour in the fire-roasted tomatoes, scraping the bottom of the pot to incorporate all the brown bits. Add enough vegetable broth to cover the ingredients.
- Add Beans: Stir in the dried beans.
- Bake: Nestle the seared short ribs back into the pot, ensuring they are completely submerged. Cover the pot with a lid and bake in a preheated oven at 325°F for 3 hours. Do not open the lid during this time.
- Prepare the Slaw: Combine sliced radishes, cucumbers or cucamelons, red cabbage, and green onions. Add fingerlime juice or lime juice, olive oil, salt, and pepper. Toss well to combine.
- Serve: Once the ribs are done, serve them with the slaw, avocadoes, corn tortillas, lime wedges, and pickled red onions.