These Beef Short Rib Tacos are fall-off-the-bone, juicy, and refreshing, all at once. Celebrate Cinco de Mayo in style with these flavorful tacos!
So, I don’t know about your household, but in my house, tacos make a pretty regular appearance. Not even on an ‘every Tuesday’ basis. Just like, all the time. I’m not sure what it is. Nobody in my family is Mexican, we just really love tacos. And not even just tacos, all forms of tacos. Burrito bowls, for instance – those are on our menu all the time! Maybe it’s the ease of which Mexican food is packed with flavor. Simple, fresh ingredients with easy recipes that make for a ginormous burst of flavor.
Tacos are awesome because you get to throw different ingredients and components into a little hammock and NOM. FLAVA!
And maybe I’ve said this before for other recipes, but holy crap, this was hands down my favorite recipe on TBB thus far. WOAH BOLD STATEMENT, I know. But for real, these tacos are the bomb. I almost wanted to take the leftovers and pass them out in my neighborhood so everyone could try the deliciousness. Is that weird? Yeah? Mk.
It’s pretty much science that anything you cook low and slow is going to be amazing. Meat, eggs, cake… low and slow is the way to go. You can quote me on that.
For this meat, I took a bit of an Asian-inspired spin on the flavors. I marinaded the meat in a soy sauce based marinade, and made an Asian slaw to accompany the meat for a vinegary, citrusy crunch.
And in addition to the crunch from the slaw, you’re also getting a crunch from the radishes delicately laid atop the meat. I love this addition – it adds that refreshing feel to the otherwise hearty tacos.
This is definitely not one of my ‘weeknight’ type recipes, but it’s great for an experimental weekend or a taco party! Despite the steps it takes to achieve, it really is a simple dish. I made the slaw ahead of time, which was super easy. So, most of your energy goes into the meat, which cooks low and slow (have I mentioned that yet?), so it’s also a waiting game.
- White corn tortillas
- For the beef/marinade:
- ½ cup soy sauce
- ½ cup teriyaki sauce
- ¼ cup brown sugar
- 1 tbsp hoisin sauce
- 3 cloves garlic, minced
- ¼ cup sesame oil
- 4 lb beef short ribs
- 3-4 cups water
- 4 tbsp extra virgin olive oil
- 2 more cups teriyaki
- For the slaw:
- ½ cup rice vinegar
- 2 tbs lime juice
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp pepper
- ½ of a nappa cabbage, chopped
- Sliced radishes
- Lime juice
- Fresh cilantro
- Combine the marinade ingredients (soy sauce, teriyaki sauce, brown sugar, hoisin sauce, garlic and sesame oil) in a bowl and whisk together. Pour into a large Ziploc bag and place short ribs on top. Close the bag tight and ensure the marinade is covering all ribs. Place in the refrigerator for at least two hours.
- Preheat the oven to 350 degrees.
- When it's time to cook, heat 2 tbsp olive oil in a large dutch oven over medium heat. Brown the ribs for about 8-10 minutes and set aside. With 4lb of short ribs, you'll have to do this in batches.
- When each rib is browned, place back into the dutch oven. Pour teriyaki and water over the ribs until they are completely covered.
- Cover the dutch oven and place in the oven. Braise in the oven for 2-3 hours, or until beef is cooked and falls off the bone.
- While beef is braising, assemble the slaw. Mix the rice vinegar, lime juice, sugar, salt, and pepper in a measuring cup and pour over chopped napa cabbage in a large bowl. Mix well, and place in the refrigerator until ready to serve.
- When beef is cooked, remove from the oven. Shred beef from the bone using two forks, and place in a bowl.
- To heat tortillas, place directly on a low-heated stove burner. Burn for about a minute on each side, or until you see brown spots appear.
- Layer the tacos with slaw, beef, avocado, cilantro and radishes. Top off with a squeeze of lime juice, and enjoy!
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I’ve got a little surprise for you. THERE ARE MORE TACOS DOWN HERE!
We badass blogga’s are back with another collaboration, and this time, obviously it’s tacos. I was going to try and make a witty joke but all I have is “obviously it’s tacos”. Sorry.
Anyway, LEZZ DO THIS.
Smoked Salmon Avocado Tacos by In It for the Long Run
The smokey salmon and spicy arugula balances beautifully with the creamy avocado in these Smoked Salmon and Avocado Tacos.
Easy Blackened Mahi Mahi Fish Tacos by Fit Mitten Kitchen
Fish tacos are a fun and healthy way to enjoy taco night, and you can’t go wrong with these Easy Blackened Mahi Mahi Fish Tacos.
Crispy Baked Avocado Tacos by rachLmansfield
A unique twist on two of your favorite foods, avocado and tacos, baked and crisped to perfection in these paleo-friendly tacos.
Honey Ginger Pork Tacos by The Almond Eater
These delicious Honey Ginger Pork Tacos are made in the slow cooker and topped with a simple pineapple salsa. A sweet and simple meal for your next taco night!
Pineapple Cherry Margarita by The Balanced Berry
Wash down those delicious tacos with a refreshing, fruity margarita. They only require a few ingredients and are easy to blend up for a crowd!
Like this roundup? Pin it to Pinterest for your next taco party!