Chile-Braised Short Rib Tacos

Chile-Braised Short Rib Tacos

Serves 4


  • 3 pounds beef short ribs


  • 2 TB brown sugar
  • 1 TB cumin
  • 1 TB salt
  • 1 TB smoked paprika
  • 1 TB garlic powder
  • 1 tsp black pepper

Chile Braise

  • 1/3 cup red wine
  • 1 small onion, roughly cut
  • 5 garlic cloves
  • 3 TB chile paste or 3/4 TB chile powder
  • 3 TB tomato paste
  • 3 TB bacon fat (or olive oil)
  • 1 TB brown sugar
  • 1 tsp cumin


  • Prepare rub by mixing all rub ingredients together.
  • Dry off short ribs with paper towel
  • Pat rub on all sides of ribs
  • Put the ribs on a cookie cooling rack on top of a jelly roll pan, cover with saran wrap and refrigerate overnight.
  • The next day, heat 2-3 TB oil or bacon fat over a medium-high heat. Sear the ribs on all sides, about 2 minutes each side.
  • Preheat oven to 300'.
  • Place seared ribs into oven-proof pan and set aside.

For the Chile Braise

  • In blender or food processor, place onion, garlic, chile paste, tomato paste, red wine, cumin and sugar. Process until pureed.
  • Wipe out the pan you used to sear the short ribs if it needs (i.e. burnt pieces) and add 1 TB oil/fat.
  • Add pureed chiles to oil/fat and saute for 3- 4 minutes.
  • Evenly distribute the puree over top of the ribs, cover with aluminum foil snugly and bake for 3 hours, until tender and falling apart.
  • Remove from oven, remove aluminum foil turn oven on to broil and place ribs 6 inches from broiler for 7-8 minutes.
  • Pull meat off and serve with flour tortillas, cotija cheese, pickled onions and cilantro.
  • Can easily be made ahead of time and reheated.

By Lynn Spencer

Pics and printable recipe available at: Nourish and Nestle