Braised Short Ribs & Short Rib Tacos

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Braised Short Ribs
Serves 6-8

Ingredients for the short ribs
6 bone in short ribs
2 carrots medium dice
2 celery stalks medium dice
1 yellow onion medium dice
2 tspn garlic chopped
¼ cup tomato paste
2 cups red wine
1 qt chicken stock (or veal stock)
4 sprigs thyme
1 bay leaf
3 Tbspn olive oil
Salt & Pepper to taste

Pre-heat oven to 300 degrees.
In a large skillet heat olive oil over medium-high heat. Season short ribs with salt and pepper. Sear short ribs to a golden brown and remove from the pan. Place short ribs into a roasting pan and set aside. Add carrots, celery, onion and garlic to the skillet and begin to caramelize. Once the vegetables begin to take on a nice golden color add the tomato paste, thyme and bay leaf to the skillet and cook until tomato paste caramelizes. Once all is beautifully golden add the red wine and reduce by a quarter. Pour this mixture over the short ribs in the roasting pan. Pour in the chicken stock until it just reaches the tops of the short ribs. Cover roasting pan with foil and place into the oven. Cook for 5 hours or until short ribs begin to fall off the bone. Strain the liquid of the vegetables and reduce until sauce coats the back of a spoon. Serve with your favorite potatoes or vegetables!

Short Rib Tacos with Pickled Onion
Serves 6-8

Ingredients for Short Rib
4 portions leftover short rib meat
1 cup short rib braising liquid
1 tspn chili powder
1 tspn cumin powder

Ingredients for Pickled Onion
2 red onions sliced thin
2 cups lime juice
½ tspn salt

Slice onions thin and place in a plastic container. Cover with lime juice and sprinkle salt. Cover with plastic and place in refrigerator overnight. The red color of the onion will seep out and cause the onions to turn pink.
In a skillet over medium heat bring the braising liquid to a boil and add the dry spices. Shred the short rib meat and place into the liquid. Cook until the liquid has been absorbed by the short rib meat.
Place the short rib meat inside your favorite style taco tortilla and top with pickled onion, cilantro leaves and cotija cheese or top with your favorite toppings