Mexican Short Rib Tacos

This chef-tested recipe for Mexican Short Rib Tacos features tender, fall-of-the-bone beef short ribs, braised low and slow with dried Mexican chilies, beef stock, and stout. Rich, authentic flavors make these tacos ridiculously satisfying-perfect for a special weekend meal or entertaining. 

Why You’ll Love Short Rib Tacos

Oh my goodness, these Mexican short rib tacos are about as satisfying as it gets, and to me, they are the epitome of comfort food. As a chef, I’ve created numerous versions of braised short ribs over the years, but this is one of my all-time favorites because the process is remarkably simple, yet the results taste as if you’ve spent all day in the kitchen. The magic comes from braising the beef low and slow with dried Mexican chilies, which create a rich, earthy depth of flavor. The whole family will love these for taco night!

I love making these on lazy days off, while puttering around the house in pajamas. They require less work than you would imagine, allowing time to lounge and read, fold laundry, or clean out your spice drawer! At home, when it’s just the two of us, I prefer them served up very simply, along with caramelized onions, melty queso fresco cheese, and a little cilantro. The tender meat is sufficiently flavorful. If entertaining, pickled onions and pico de gallo make great side dishes.

Benefits of Braising Short Ribs

Braising is a great technique to master, because it allows you to tenderize tougher cuts of meat, completely transforming them into tender, mouthwatering deliciousness. Another benefit is that these tougher, muscly cuts of beef are generally quite affordable. Braises can be made ahead and actually taste even better the next day. After making these in various ways, hundreds of times in our catering business, here is what I’ve learned.

5 Tips to Successful Braising

1. Salt the meat generously.
2. Give the meat a deep sear, browning on all sides.
3. Season the liquid well to create a flavor-filled braising liquid.
4. Create a tight seal on the pot with a tight-fitting lid or 2-3 layers of foil.
5. Cook at a low temperature.

Short Rib Taco Ingredients

• Beef short ribs: Use meaty short ribs that are 3 inches tall and about 3-4 pounds. If you can’t find “meaty” short ribs (like the photo above), order from a butcher or substitute a 3-lb beef roast. Use bone-in beef, not boneless short ribs.
• Beef stock: While you can use any type of broth, beef stock enriches the meaty flavor and adds incredible depth.
• Dark beer: Use a stout, porter, dark ale, or brown ale.
• Dried New Mexico chilies: I use milder New Mexico chilies, but this could easily be made with something spicier.
• Garlic cloves and onion: Gives the short ribs savory, aromatic depth. You’ll need an additional yellow onion to make the caramelized onions.
• Spices: Cumin seeds, coriander seeds, cinnamon stick, ground allspice, bay leaves, and Mexican oregano.
• Brown sugar: Adds sweetness, balancing the savory and spicy flavors.
• For assembling: Corn or flour tortillas, fresh cilantro, hot sauce, and queso fresco cheese (optional).

See the recipe card for a complete ingredient list and measurements.

How to Make Short Rib Tacos

1. Brown the short ribs. Preheat the oven to 300°F. Season all sides of the short ribs with salt and black pepper, being especially generous with the salt. Heat oil in a heavy-bottom, large Dutch oven over medium-high heat. Once hot, add the ribs and brown all sides. This process takes time and is important, so be patient! If splattering, you can partially cover with a lid. Aim for a nice, deep color on all sides. Be careful not to overcrowd the pan, working in batches if needed. Once browned, remove and set aside.

2. Sauté aromatics and spices. In the same pot, reduce to medium heat, then add onions and whole garlic, stirring continuously until golden brown, about 3-4 minutes. Add cumin, cinnamon stick, allspice, oregano, and bay leaves, and stir for 1-2 minutes. Add chilies, beer, stock, and brown sugar, and stir. Place the browned short ribs in the liquid with the bone sticking straight up-the liquid should come to the top of the ribs.

3. Bake. Bring the pot to high heat to boil. Cover with a tight lid (or with 2-3 layers of foil) and place in the middle of a hot oven. Bake for 3 hours without opening the lid.

4. Make the caramelized onions. While the short ribs bake, prepare the caramelized onions. Slice a large onion into 1/3-inch thick rings and sauté in a little oil over medium-high heat for 5 minutes, then turn to low heat and sauté until caramelized and golden, about 10 additional minutes.

5. Prepare pico de gallo or pickled radishes (optional). If desired, make the pico de gallo and pickled radishes (or onions).

6. Finish the meat. After 3 hours, the meat will achieve tender perfection. Leave the bone tender meat in the braising liquid until ready to serve.

When ready, remove the ribs and skim the fat from the pot. With a fork or tongs, separate the meat from the bone and remove fatty parts. Taste the meat for salt, adding more as needed. Fish out some of the flavorful chili peppers from the liquid and toss with the meat, along with a few tablespoons of juices. The cumin seeds are good, too! The meat will dry out quickly once removed from the cooking liquid, so if not serving right away, keep the ribs in the liquid.

7. Warm tortillas, assemble, and serve. Top the flour or corn tortillas with cheese and place directly on oven racks inside a 350°F oven until melted.

If not using cheese, you can “grill” the tortillas over a gas flame. Remove, then top with some of the meat, caramelized onions, cilantro, and hot sauce. Serve immediately.

Chef’s Tips

1. Select the right meat. It’s important to use beef short ribs that look meaty, thick, and red, about 2-3 inches tall. Remember, all the fat will melt away, so make sure to get a good cut. Call your butcher ahead and ask them to cut for you, the thicker, meatier end of the ribs. If you can’t find “meaty” short ribs, use beef chuck roast instead.
2. Salt the meat generously. Generously rub salt and pepper into all sides of the ribs, using a little more salt than you think.
3. Be patient when searing the meat. Deeply sear each side of the rib. Don’t crowd the pan, be patient, take your time, and work in batches if you need to. Sear all of the outer edges to keep the juices in, adding deep umami flavor.
4. If you don’t own a Dutch oven: When catering for very large groups, the beef is seared in giant heavy-bottom skillets, then placed in large hotel pans along with the braising liquid. I use 3 layers of foil, crimping the edges well, to create the very important seal. I tell you this because, even if you don’t own a Dutch oven, you can still make this dish by improvising a little. After searing in a skillet, use a deep baking dish, or even a large, deep sauté pan or a large pot. Sometimes, foil and a lid are called for… as long as you can create a seal.

Storing Short Ribs

This short ribs recipe tastes even better the next day! Store leftovers in an airtight container in the refrigerator for 3-4 days. Store each component separately. You can also freeze the short ribs for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop with a splash of stock or water.

Serving Suggestions

Serve Mexican Short Rib Tacos with any of our Mexican sides and favorite toppings!

• Pico de gallo
• Pickled red onion
• Chipotle pineapple salsa
• Pickled jalapeño peppers
• Mexican Slaw or Mango Cabbage Slaw
• Fermented Hot Sauce
• Mexican Street Corn
• Cilantro Lime Rice
• Guacamole or sliced avocado
• Squeeze of fresh lime juice
• Dollop of sour cream

More Favorite Mexican Recipes

Barbacoa Recipe

Authentic Birria Recipe

Grilled Steak Tacos

Chicken Carnitas (Dutch Oven, Instant Pot, Slow Cooker)

Jackfruit Tacos

45 Must-Try Mexican Recipes

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