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RECIPE
11 INGREDIENTS14 STEPS5hr 10min

Beef Short Rib Carnitas Tacos

4.8
4 Ratings
Tahese things aren’t always the cheapest, but with tacos/chips/salsa/rice you don’t need too much meat per person. Maybe 1/2 pound or so, and that includes bones.
Beef Short Rib Carnitas Tacos Recipe | SideChef
Tahese things aren’t always the cheapest, but with tacos/chips/salsa/rice you don’t need too much meat per person. Maybe 1/2 pound or so, and that includes bones.
Funny Love Blog
All food should be fun, affordable, and accessible! My goal is to blend health with indulgence and simplicity for real-life cooking.
http://www.funnyloveblog.com
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Funny Love Blog
All food should be fun, affordable, and accessible! My goal is to blend health with indulgence and simplicity for real-life cooking.
http://www.funnyloveblog.com
5hr 10min
Total Time
$7.55
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4
Beef Short Ribs
5 cloves
Garlic , crushed
1 tsp
1/2 Tbsp
Ground Cumin
3 Tbsp
Chili Powder
2 Tbsp
Worcestershire Sauce
12 fl oz
Beer
4 cups
Beef Broth
1 bunch
Fresh Cilantro , chopped
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Nutrition Per Serving

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CALORIES
645
FAT
44.5 g
PROTEIN
43.5 g
CARBS
12.4 g

Cooking Instructions

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Step 1
Let the short ribs sit out on the counter so they are at room temperature.
Step 2
Preheat the oven to 275 degrees F (140 degrees C).
Step 3
Preheat a large pot (don't use nonstick if you can help it) to medium-high heat with a drizzle of oil. We need a VERY hot pot for beef-searing.
Step 4
Crush the Garlic (5 cloves) .
Step 5
When the pan is very hot, sear the Beef Short Ribs (4) on all sides, sprinkling them directly with Salt (1 tsp) , Ground Cumin (1 tsp) , and Chili Powder (1 Tbsp) as you go. As you turn the ribs, let them SIT to get really good and brown.
Step 6
When the short ribs are seared on all sides, set them on a plate and reduce the heat on the pan to medium. Pour off any accumulated fat and discard it.
Step 7
Add the entire can of Beer (12 fl oz) to the pot. It'll bubble and foam - stir it into the bottom of the pot to release any meat drippings.
Step 8
Add Chili Powder (2 Tbsp) , Ground Cumin (1 tsp) , and Worcestershire Sauce (2 Tbsp) to the pot. Stir for 2 minutes until the beer is reduced by about half.
Step 9
Then, add the short ribs back to the pot and toss in the garlic .
Step 10
Pour the Beef Broth (4 cups) over the ribs until they are nearly covered, and we're ready to braise!
Step 11
Cover the pot and place in the oven, ideally for 5-6 hours. If you are in a rush, increase the temperature to 300 to 325 degrees F (150 to 160 degrees C) and check the ribs after 2 hours.
Step 12
The ribs are done when they're super duper fork tender, like this!
Step 13
I prefer to stick the entire pot in the fridge overnight. The fat will rise to the top of the pot and harden, then the next day you can break it away in chunks and discard. Then you'll have really flavorful juice and tender meat.
Step 14
For serving, I like TortillaLand® Flour Tortillas (to taste) , Limes (2) , Fresh Cilantro (1 bunch) , and mexican crumbling cheese - cotija or queso fresco or cheddar cheese work really well.
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Nutrition Per Serving
Calories
645
% Daily Value*
Fat
44.5 g
57%
Saturated Fat
18.8 g
94%
Trans Fat
2.5 g
--
Cholesterol
165.0 mg
55%
Carbohydrates
12.4 g
5%
Fiber
2.7 g
10%
Sugars
1.6 g
--
Protein
43.5 g
87%
Sodium
1957.0 mg
85%
Vitamin D
0.2 µg
1%
Calcium
93.2 mg
7%
Iron
7.4 mg
41%
Potassium
1028.0 mg
22%
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