Braised Short Rib Tacos

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 extraordinary taco. Like our Pulled Pork Taco recipe, this unique flavor combination has become an instant favorite at our house, one that pairs perfectly with Rebellious Red Blend.

Jump to:

• Ingredients
• How to make braised short ribs
• How to make the red cabbage slaw
• Assemble the tacos
• Why this recipe works
• Top tips
• Storage
• What to Serve with short rib tacos
• Short Rib Tacos recipe

Ingredients

• BEEF SHORT RIBS: see recipe below for braising instructions
• OLIVE OIL: use the best quality you can afford
• SALT AND PEPPER
• ENCHILADA SAUCE: use your favorite store bought sauce
• CHIPOTLE SAUCE: (Adobo Sauce)
• RED WINE VINEGAR
• RED CABBAGE: fresh cabbage, shredded
• GREEN CHILLIES: canned green chillies
• DICED TOMATOES: we like fresh tomatoes
• CILANTRO LEAVES: chopped
• GARLIC: 1 clove, chopped
• 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

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.

How to 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).

Why this recipe works

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.

Top tips

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

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

Storage

Store the red cabbage slaw separately from the short ribs.

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. Thaw at room temperature, then re-heat in a skillet with a little oil.

What to Serve with short rib tacos

• Cilantro Lime Rice
• Fresh Pineapple Salsa
• Loaded Nachos

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