This is no ordinary taco. It's a Bold (with a capital B)! This expertly seasoned beef short ribs recipe is piled into warm tortillas and covered in a tangy Red Cabbage Slaw We dare you to eat just one.
Taco night is about to reach a whole new level. We're taking Keith's Braised Short Ribs recipe, giving it some Mexican flavors, and serving it up in some warm, street style tacos. The flavorful meat is so tender that it falls off the bone, which makes for an outstanding taco. Like our Pulled Pork Tacos, this taco recipe became an instant favorite at our house, one that pairs perfectly with Rebellious Red Blend.
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Ingredients
- BEEF SHORT RIBS: bone in ribs (see recipe below for braising instructions)
- OLIVE OIL: use the best quality extra vigin olive oil you can afford
- SALT: sea salt or kosher salt
- BLACK PEPPER: cracked fresh black pepper
- ENCHILADA SAUCE: use your favorite store bought sauce
- CHIPOTLE SAUCE: (Adobo Sauce)
- RED WINE VINEGAR
- RED CABBAGE: fresh red cabbage, shredded
- GREEN CHILLIES: canned green chillies
- DICED TOMATOES: fresh tomatoes, diced
- CILANTRO: fresh cilantro leaves, chopped
- GARLIC: 1 garlic clove, chopped
- TORTILLAS: we used flour tortillas here, but we like corn tortillas as well. The 6" ones pictured make great street tacos.
*see recipe card for quantities.
Instructions
- Preheat oven to 350°.
- Season and Brown the Short Ribs: Using a Dutch oven (preferably porcelain lined) place on stove and add olive oil. Season ribs with salt and pepper. Cook for 5-10 minutes over medium high heat, turning ribs until browned.
- Add the Sauce: Remove from heat and top with enchilada sauce, red wine vinegar and chipotle sauce.
- Cook the Ribs: Cover short rib mixture with lid. Place in oven and roast until fork tender (approximately 1 hour 15 minutes). Make slaw while ribs are cooking.
- Make the Red Cabbage Slaw: Mix shredded cabbage along with green chilies, tomatoes, chopped garlic and cilantro. Squeeze in the juice of 2 limes. Add salt and pepper to taste. Allow to sit 15 minutes up to overnight.
- Shred the Ribs: Remove short ribs from sauce and “shred” from bones and place meat back in sauce and allow to sit for 10-15 minutes.
- Assemble the Tacos: Warm tortillas by package directions. Fill the shells with short rib beef, red cabbage slaw, and your favorite toppings (we like shredded cheese, jalapeños, sour cream, and avocados).
Top tip
LET THE RED CABBAGE SLAW MARINATE: Make the red cabbage slaw several hours (or a whole day) ahead of time for maximum flavor. This can also be stored in the fridge in an airtight container.
Substitutions and Variations
- Make Ahead: Make the Short Ribs recipe ahead of time and store in an airtight container until you are ready to assemble the tacos.
- Gluten Free: use corn tortillas (or lettuce leaves) to make these tacos gluten free!
- Make it Deluxe: add a drizzle of our famous Beer Cheese, some guacamole, and a dollop of sour cream.
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Wine pairing
Our goal was to create a non-traditional recipe that was bold enough to pair with this red wine blend that evokes the rebellious spirit of nature. Rebellious' unique full-bodied flavor and luxurious finish complement the tender, Mexican short rib tacos and make one out of this world weeknight dinner.
This post was sponsored by our friends at Rebellious. All opinions are our own.
Serving suggestions
For a complete Mexican inspired feast, serve Short Rib Tacos with one or all of our favorite sides:
Storage
- Store the red cabbage slaw separately from the short ribs.Store red cabbage slaw in an airtight container in the fridge for up to 2 days.
- Store braised short ribs in an airtight container in the fridge for up to 7 days. Store red cabbage slaw in an airtight container in the fridge for up to 2 days.
- Freeze short ribs in an airtight container.
- Reheat: thaw ribs at room temperature, then reheat in a skillet with a little oil.
FAQ
We like the small 6" tortillas (flour tortillas or corn tortillas) to create small street tacos.
We like to brown the short ribs first, then cook them "slow and low" in a Mexican flavored sauce.
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Short Rib Tacos recipe
This is no ordinary taco recipe! Bold, expertly seasoned short ribs are piled into warm tortillas with a tangy red cabbage slaw.
- Total Time: 1:30
- Yield: 12 tacos 1x
Ingredients
- 2 lb beef short ribs
- ¼ C olive oil
- salt and pepper to taste
- 4 Cups enchilada sauce
- 1 C chipotle sauce
- ½ C red wine vinegar
- 1 medium head red cabbage (shredded)
- ½ C canned green chillies
- 1 C diced tomatoes
- ½ C chopped cilantro
- 1 chopped garlic clove
- 12-14 6" tortillas
Instructions
To make the braised short ribs:
- Preheat oven to 350°.
- Using a Dutch oven (preferably porcelain lined), place on stove and add olive oil.
- Season ribs with salt and pepper and cook for 5-10 minutes on medium high heat, turning ribs until browned.
- Remove from heat and top with enchilada sauce, red wine vinegar and chipotle sauce, cover with lid and place in oven and roast until fork tender (approximately 1 hour 15 minutes).
- Remove from sauce and “shred" from bones. place meat back in sauce and allow to sit for 10-15 minutes.
To make the red cabbage slaw:
- Mix shredded cabbage along with green chilies, tomatoes, chopped garlic and cilantro.
- Squeeze in the juice of 2 limes. Add salt and pepper to taste.
- Allow to sit 15 minutes up to overnight.
Assemble the tacos:
- Warm tortillas by package directions.
- Fill the shells with short rib beef, slaw and your favorite toppings. We like cheese, jalapeños, sour cream and avocados.
- Prep Time: 30 minutes
- Cook Time: 1 hr 15 min
- Category: Tacos
Nutrition
- Serving Size: 2 tacos
- Calories: 569
- Sugar: 19.9 g
- Sodium: 2099 mg
- Fat: 22.7 g
- Carbohydrates: 55.6 g
- Protein: 39.5 g
- Cholesterol: 120.9 mg
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