Braised Beef Short Rib Tacos
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Mexican
Serves: 10 tacos
  • 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
  • Toppings:
  • Avocado
  • Sliced radishes
  • Lime juice
  • Fresh cilantro
  1. 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.
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. When each rib is browned, place back into the dutch oven. Pour teriyaki and water over the ribs until they are completely covered.
  5. 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.
  6. 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.
  7. When beef is cooked, remove from the oven. Shred beef from the bone using two forks, and place in a bowl.
  8. 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.
  9. Layer the tacos with slaw, beef, avocado, cilantro and radishes. Top off with a squeeze of lime juice, and enjoy!
Recipe by the blissful balance at