Short-Rib Tacos

18 INGREDIENTS • 10 STEPS • 3HRS 45MINS

Short-Rib Tacos

These Short-Rib Tacos feature tender, fall-off-the-bone beef braised in a rich guajillo chili sauce. Served on warm corn tortillas and topped with crisp radishes, onions, and fresh cilantro, they’re bursting with flavor and perfect for taco night!
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These Short-Rib Tacos feature tender, fall-off-the-bone beef braised in a rich guajillo chili sauce. Served on warm corn tortillas and topped with crisp radishes, onions, and fresh cilantro, they’re bursting with flavor and perfect for taco night!
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
3HRS 45MINS
Total Time
$3.39
Cost Per Serving
Ingredients
Servings
8
us / metric
Short Ribs
Beef Short Ribs
3 lb
Beef Short Ribs
Kosher Salt
2 Tbsp
Kosher Salt
Vegetable Oil
2 Tbsp
Vegetable Oil
Onion
1
Medium Onion, peeled, quartered
Garlic
8 cloves
Garlic, peeled
Guajillo Chile
8
Guajillo Chiles, de-stemmed, deseeded
about 2 oz
Light Beer
1 cup
Light Beer
Beef Stock
2 cups
Beef Stock
Ground Cumin
1 tsp
Ground Cumin
Ground Coriander
1 tsp
Ground Coriander
Mexican Oregano
1 tsp
Mexican Oregano
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
Bay Leaf
2
Bay Leaves
Assembly
Small Corn Tortilla
12
Small Corn Tortillas
Radish
1/2 cup
Thinly Sliced Radish
White Onion
1/2 cup
Finely Diced White Onion
Fresh Cilantro Leaf
1/2 cup
Fresh Cilantro Leaf
Lime
2
Limes, quartered
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Cooking InstructionsHide images
step 1
Prepare the Short Ribs: Preheat the oven to 275°F (135°C). Generously season the Beef Short Ribs (3 lb) with Kosher Salt (2 Tbsp) on all sides.
step 2
Heat Vegetable Oil (2 Tbsp) in a large ovenproof Dutch oven over medium-high heat. Sear the short ribs for about 2 minutes per side, until browned on all sides. Remove and set aside.
step 3
In the same Dutch oven, add the Onion (1) and cook for about 5 minutes, until semi-translucent. Add Garlic (8 cloves) and cook for an additional 2 minutes, until fragrant. Stir in the Guajillo Chiles (8) and cook for 1 minute.
step 4
Deglaze the pot with Light Beer (1 cup) scraping up any browned bits from the bottom. Add Beef Stock (2 cups) and simmer on low heat for about 5 minutes, until the peppers soften. Add the Apple Cider Vinegar (2 Tbsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Mexican Oregano (1 tsp), and Bay Leaves (2) and stir to combine.
step 5
Transfer the mixture to a blender and blend on high until smooth.
step 6
Return the blended sauce to the Dutch oven. Add the seared short ribs, cover the pot, and transfer to the preheated oven.
step 7
Cook for about 3 hours, or until the short ribs are tender and falling off the bone.
step 8
Remove the short ribs from the pot. Shred the meat, discarding the bones. Reserve the sauce for serving.
step 9
Warm the Small Corn Tortillas (12) in a skillet or directly over an open flame. Fill each tortilla with shredded short ribs.
step 10
Top with Radish (1/2 cup), White Onion (1/2 cup), and Fresh Cilantro Leaf (1/2 cup). Drizzle with reserved sauce and Limes (2), if desired.
step 10 Top with Radish (1/2 cup), White Onion (1/2 cup), and Fresh Cilantro Leaf (1/2 cup). Drizzle with reserved sauce and Limes (2), if desired.
RECIPES TAG
Dairy-Free
Beef
Comfort Food
Cinco de Mayo
Shellfish-Free
Dinner
Mexican
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