Short Rib Tacos
While at Double Cut at the Kalahari Resort in the Poconos, Pennsylvania, I had the most delicious tacos I ever had. They were filled with shredded short ribs and topped with cheddar cheese and fried onion strings. I never thought I would taste something like this again, let alone trying to replicate it on my own. When I attempted to make it on my own I didn’t think I could come close, and I didn’t, but they were still very delicious. The key is the sugar added at the end. It adds sweetness but not too much.
- 1lb Beef Short Ribs (about 4)
- 6 Ounce Can tomato paste
- 1/4 cup Pinot Grigio white wine
- 2 teaspoons chili powder
- 1 small onion, sliced
- 2-3 Cloves Smashed Garlic
- 1 teaspoon paprika
- 1/2 Teaspoon Oregano
- 1 Teaspoon Better than Bullion (with 2 cups of water)
- 1 Slice pickled jalapeno
- 1/2 pinch red chili flakes
- 1.5 Tablespoons light brown sugar
- Salt & Pepper
Season the ribs with salt on all sides. Allow them to sit out for a few minutes.
Next put a little bit of olive oil in a Dutch oven, a heavy enamel coated cast iron pot. If you don’t have one be sure it has a thick heavy bottom. Get it hot and sear all sides of the ribs. This will take few minutes, you want them seared and browned. Pull them out, set them aside and pour out the excess grease. No need to clean the pot, you just don’t want all the extra grease in it.
In the same pot add in your onion, garlic and spices. Allow to cook for a few minutes until the spices are toasted and the onions are soft. Deglaze with the white wine, continue to stir until some of the wine is cooked off. Add the tomato paste and continue to stir and toast for a few minutes.
Pour in your beef stock or 1 teaspoon of “Better Than Bullion” and 2 cups of water. You can also use both the bullion and beef stock, no water.
Simmer for about 3.5 hours. You will see the meat fall off the bone. Once it does, remove the bones and as much of that thick white connective tissue as you can. Also remove any fatty bits that have not broken down.
Shred the ribs with two forks, pulling them apart until they are shredded and no longer in big chunks. Put it back into the pot, and continue to cook for 1 hour. Add in the light or dark brown sugar, stir until dissolved and let rest with the heat off.
The sauce should be thick, the beef should not be floating in it, but if it is, no worries, drain off as much of the sauce as you can and save it for something else, whether it be rice or past or perhaps another batch. You just don’t want the short ribs soupy, at least not if you are going to put them in tacos. If you want to serve this over rice that actually works well too.
Next you serve this however you prefer. I like grated monterey jack, cheddar, guacamole and maybe some diced tomatoes. You can use soft or hard shell tacos, or even tortilla chips. Just be sure to put them in the oven for 10 minutes to get them hot and crispy to stand up to short rib and condiments.