Braised Short Rib Tacos (with Red Cabbage Slaw)

This is no ordinary taco. It's a Bold (with a capital B) and expertly seasoned beef short ribs recipe piled into warm tortillas and covered in a tangy Red Cabbage Slaw and queso fresco. 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 extraordinary taco. This unique flavor combination has become an instant favorite at our house, one that pairs perfectly with Rebellious Red Blend.

Ingredients:

• BEEF SHORT RIBS: 2 pounds
• OLIVE OIL: ¼ cup
• SALT AND PEPPER, to taste
• ENCHILADA SAUCE: 4 cups
• CHIPOTLE SAUCE (Adobo Sauce): 1 cup
• RED WINE VINEGAR: ½ cup
• RED CABBAGE: 1 medium head, shredded
• GREEN CHILLIES: ½ cup, canned
• DICED TOMATOES: 1 cup
• CILANTRO LEAVES: ½ cup, chopped
• GARLIC: 1 clove, chopped
• TORTILLAS: 12 to 14 6" tortillas (we used flour tortillas here, but we like corn tortillas as well). The 6" ones pictured make great street tacos.

How to make braised short ribs (taco filling):

1. Preheat oven to 350°.
2. Using a Dutch oven (preferably porcelain lined) place on stove and add olive oil.
3. Season ribs with salt and pepper. Cook for 5-10 minutes over medium high heat, turning ribs until browned.
4. 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.
5. Remove from sauce and “shred” from bones and place meat back in sauce and allow to sit for 10-15 minutes.

Make the Red Cabbage Slaw:

1. Mix shredded cabbage along with green chilies, tomatoes, chopped garlic and cilantro.
2. Squeeze in the juice of 2 limes. Add salt and pepper to taste.
3. Allow to sit 15 minutes up to overnight.

Assemble the Tacos:

1. Warm tortillas by package directions.
2. Fill the shells with short rib beef, red cabbage slaw, and your favorite toppings (we like shredded cheese, jalapeños, sour cream and avocados).

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.

Expert tips:

1. SAVE TIME: Make the Short Ribs recipe ahead of time and store in an airtight container until you are ready to assemble the tacos.
2. MAKE EXTRA: this recipe can be refrigerated or frozen and warmed up easily in the microwave or in a stove top pan.
3. CHANGE UP THE TOPPINGS: top with guacamole, queso fresco, cilantro, grilled corn, or your favorite salsa.
4. 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.

What to Serve with Short Rib Tacos:

Cilantro Lime Rice

Fresh Pineapple Salsa

Mexican Street Corn Salad

This post was sponsored by our friends at Rebellious. All opinions are our own.

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