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SideChef
Recipes
Dairy-Free
Beef Short Rib Carnitas Tacos
Recipe

11 INGREDIENTS • 14 STEPS • 5HRS 10MINS

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.
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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.
https://funnyloveblog.wordpress.com/
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.
5HRS 10MINS
Total Time
$7.53
Cost Per Serving
Ingredients
Servings
4
US / Metric
Beef Short Ribs
4
Beef Short Ribs
Garlic
5 cloves
Garlic, crushed
Salt
1 tsp
Salt
Ground Cumin
1/2 Tbsp
Ground Cumin
Chili Powder
3 Tbsp
Chili Powder
Worcestershire Sauce
2 Tbsp
Worcestershire Sauce
Beer
12 fl oz
Beer
Beef Broth
4 cups
Beef Broth
Flour Tortilla
to taste
Flour Tortillas
Fresh Cilantro
1 bunch
Fresh Cilantro, chopped
Lime
2
Limes
Nutrition Per Serving
VIEW ALL
Calories
636
Fat
44.5 g
Protein
43.7 g
Carbs
11.3 g
Add to plan
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Beef Short Rib Carnitas Tacos
Save
author_avatar
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.
https://funnyloveblog.wordpress.com/
Cooking InstructionsHide images
step 1
Let the short ribs sit out on the counter so they are at room temperature.
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 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 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 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 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 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 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 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 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 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 Flour Tortillas (to taste), Limes (2), Fresh Cilantro (1 bunch), and mexican crumbling cheese - cotija or queso fresco or cheddar cheese work really well.
step 14 For serving, I like Flour Tortillas (to taste), Limes (2), Fresh Cilantro (1 bunch), and mexican crumbling cheese - cotija or queso fresco or cheddar cheese work really well.
Tags
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Dairy-Free
Beef
Comfort Food
Cinco de Mayo
Shellfish-Free
Dinner
Mexican
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