Short Rib Tacos

Name: Short Rib Tacos
Ingredients: 2 tablespoons canola oil; 6 bone-in beef short ribs; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 medium carrots, finely chopped; 1 small yellow onion, finely chopped; 2 tablespoons baking cocoa; 1 can (15 ounces) tomato sauce; 1 bottle (12 ounces) dark beer or beef broth; Water, optional; 12 corn tortillas (6 inches), warmed; 3/4 cup pico de gallo; 3/4 cup queso fresco or crumbled feta cheese

13 ingredients

3 steps

Ingredients

2 tablespoons canola oil
6 bone-in beef short ribs
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium carrots, finely chopped
1 small yellow onion, finely chopped
2 tablespoons baking cocoa
1 can (15 ounces) tomato sauce
1 bottle (12 ounces) dark beer or beef broth
Water, optional
12 corn tortillas (6 inches), warmed
3/4 cup pico de gallo
3/4 cup queso fresco or crumbled feta cheese

Directions

1

Preheat oven to 325°. In an ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with tongs.
2

Reduce heat to medium. Add carrots and onion to drippings; cook, stirring frequently, until starting to brown, 3-5 minutes. Add cocoa; toast, stirring frequently, until aromatic, 1-2 minutes. Add tomato sauce and beer, stirring to loosen browned bits from pan. Bring to a boil; simmer 2-3 minutes.
3

Return ribs to pan; add water, if necessary, to cover. Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove from oven; drain, reserving juices. When cool enough to handle, remove ribs from pan and remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from reserved juices. Return meat and juices to Dutch oven; heat through. Serve on tortillas with pico de gallo and queso fresco.