Beef Short Rib Tacos

Ingredients

• 3 lbs bone-in beef short ribs
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 chipotle peppers in adobo sauce, chopped
• Corn or flour tortillas
• Pickled red onions, cilantro, lime wedges for topping

Instructions

1. 1

   Season short ribs generously with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

2. 2

   Heat oil in a Dutch oven over high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.

3. 3

   Reduce heat to medium. Add onion and garlic, cook for 3-4 minutes. Stir in tomato paste and chipotle peppers.

4. 4

   Pour in beef broth and scrape up any browned bits from the bottom.

5. 5

   Return short ribs to the pot. Bring to a simmer, cover, and transfer to a 325°F oven.

6. 6

   Braise for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.

7. 7

   Remove ribs, shred the meat, and discard bones. Toss meat with some of the braising liquid.

8. 8

   Serve in warm tortillas topped with pickled red onions, fresh cilantro, and a squeeze of lime.