This recipe is adapted from a Bobby Flay recipe. I know short ribs aren’t technically considered a health food because of their high fat content, but with this way of preparing them, you can remove a lot of excess fat before shredding the meat. Also, unlike in most rib recipes that I have come across, they are not laden with sugar.
Braised Chile Short Rib Tacos
- 3 pounds bone-in beef short ribs, fat trimmed
- Kosher salt and freshly ground pepper
- 1/4 cup canola oil
- 3 cups chicken stock
- 2 dried ancho chile peppers, stemmed and seeded
- 2 dried New Mexico chile peppers, stemmed and seeded
- 4 dried cascabel chile peppers, stemmed and seeded
- (full disclosure – i can’t find all these types of dried chiles kosher, so just use the ancho and new mexico chiles)
- 1 large Spanish onion, chopped
- 6 cloves garlic, smashed
- 1 cup dry red wine
- 1/2 cup port (i don’t have port, so i just use an additional 1/2 cup red wine)
- 12 sprigs thyme
- 16 soft corn or flour tortillas
- Cilantro and pickled red onions for topping (recipe follows)
- Preheat the oven to 350 degrees F.
- Pat the short ribs dry and season all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the short ribs on both sides, about 8 minutes total. Remove to a plate.
- Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer.
- Remove from the heat and let steep, 15 minutes.
- Discard all but 3 tablespoons oil from the Dutch oven.
- Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute.
- Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes.
- Add the thyme and chile-stock mixture; bring to a simmer and return the short ribs to the pot.
- Cover, transfer to the oven and cook until the meat is tender, about 2 hours, 30 minutes.
- Remove the short ribs to a bowl, remove any excess fat and shred the meat from the bone.
- Fill the tortillas with the shredded meat and top with cilantro and pickled onions.
- Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan.
- Remove from the heat and let cool, 5 minutes.
- Toss with 1 thinly sliced red onion in a bowl; cover and chill at least 4 hours, stirring occasionally.