When it comes to tacos, there are good tacos, and then there are beef short rib tacos — rich, juicy, melt-in-your-mouth bites wrapped in warm tortillas, topped with vibrant salsas, and full of bold, savory flavor.
Growing up, Sunday dinners meant hearty, slow-cooked meats — and short ribs were always a favorite. Combining that family tradition with the irresistible charm of Mexican street food, I created these unforgettable beef short rib tacos. Once you try them, you’ll never look at tacos the same way again!
Why You’ll Love These Beef Short Rib Tacos
- Ultra-Tender Beef: Fall-off-the-bone perfection, packed with deep beefy flavor.
- Flavor Explosion: Spices, broth, onions, garlic, and a hint of smoky chipotle create magic.
- Perfect for Gatherings: Make-ahead friendly and a total crowd-pleaser.
- Customizable: Top them with anything from pickled onions to crema.
Ingredients
Here’s what you’ll need to make the perfect beef short rib tacos:
For the Short Ribs:
- 2.5 lbs beef short ribs (bone-in, well-marbled)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1/2 cup Mexican beer or dark beer
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 bay leaves
For Serving:
- 12 small corn tortillas, warmed
- Pickled red onions
- Fresh cilantro
- Crumbled queso fresco
- Lime wedges
- Optional: avocado slices, salsa verde, radishes
How to Make Beef Short Rib Tacos
1. Prep and Sear
Pat the short ribs dry with a paper towel. Season generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs on all sides until beautifully browned. Remove and set aside.
2. Build the Flavor Base
In the same pot, add diced onion and cook until softened (about 5 minutes). Add garlic and cook for another minute. Stir in the tomato paste and chipotle pepper; cook for 2 minutes to caramelize.
3. Deglaze and Braise
Pour in the beer, scraping up any browned bits from the bottom of the pot. Add beef broth, cumin, smoked paprika, chili powder, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged.
Cover with a lid and braise in a 325°F (160°C) oven for about 2.5 to 3 hours, until the meat is fall-apart tender.
4. Shred and Sauce
Remove the short ribs from the pot. Discard the bones and shred the meat with two forks. Skim fat from the braising liquid and reduce it slightly over medium heat. Toss the shredded beef back into the sauce to soak up all that flavor.
5. Assemble and Serve
Pile the juicy beef onto warm tortillas. Top with pickled onions, fresh cilantro, queso fresco, and a squeeze of lime. Add avocado or salsa if you like.
Pro Tips for the Best Beef Short Rib Tacos
- Choose Bone-In Short Ribs: They stay juicy and flavorful through slow cooking.
- Sear Thoroughly: Browning the meat deepens the flavor of the final dish.
- Low and Slow Wins: Don’t rush the braising process; tenderness takes time.
- Make Ahead: These tacos taste even better the next day!
Topping Ideas to Elevate Your Tacos
Take your beef short rib tacos to the next level with these toppings:
| Topping | Why It Works |
|---|---|
| Pickled Red Onions | Cuts through richness with tangy sharpness. |
| Salsa Verde | Adds brightness and a hint of spice. |
| Queso Fresco | Balances heat with creamy, salty notes. |
| Avocado Slices | Adds creaminess to each bite. |
| Radish Slices | Offer fresh, peppery crunch. |
Beverage Pairings
What’s a taco feast without the perfect drink? Here are some ideas:
- Mexican Lager or Pilsner: Crisp and refreshing.
- Smoky Mezcal Margarita: Compliments the deep flavors of the beef.
- Classic Horchata: Sweet and cooling (great if you like it spicy!).
FAQs About Beef Short Rib Tacos
Q: Can I make these tacos in a slow cooker?
Yes! After searing the meat and building the flavor base, transfer everything to a slow cooker. Cook on low for 8 hours or high for 5–6 hours.
Q: Can I use boneless short ribs?
Absolutely. Boneless works fine but bone-in adds more flavor.
Q: How can I make it spicier?
Add an extra chipotle pepper, a spoonful of adobo sauce, or some diced jalapeños.
Q: Can I freeze leftover beef?
Yes! Freeze the shredded beef with a bit of sauce for up to 3 months.
External Resources for Further Inspiration
- Serious Eats – The Science of Braising Meat
- Mexican Street Food Classics
- Guide to the Best Tacos
- How to Make Pickled Onions
Conclusion
If you’re looking for a taco experience that’s next-level, juicy, savory, and downright addictive, beef short rib tacos are the answer. The rich meat, tender texture, and vibrant toppings come together for an unforgettable meal — perfect for family dinners, gatherings, or even Taco Tuesday!
Once you’ve tried these, ordinary tacos just won’t cut it anymore.
