Braised Short Rib Tacos with Avocado Tomatillo Salsa


Slow braised short ribs are one of my favorite cutes of meat. Add that with a tangy and spicy salsa, pickled onions and a corn tortilla, and you have a pretty perfect taco. 

Yield: 12 Tacos

Braised Short Rib Tacos with Avocado Tomatillo Salsa

Prep time: 1 HourCook time: 3 HourTotal time: 4 Hour


Braised Short Ribs
  • 3 pounds Short Ribs, bone-in
  • 4 Garlic Cloves
  • 1/2 Yellow Onion
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Ancho Chili Powder
  • 2 Bay leaves
  • 1 tsp Oregano
  • 2 cups Beef Stock
  • Kosher Salt
  • Black Pepper
  • Avocado Oil
Avocado Tomatillo Salsa
  • 8 oz tomatillos (canned or fresh and roasted)
  • 1/2 Avocado
  • 1/4 Yellow Onion
  • 1 cup Cilantro, leaves and stems
  • 1 Lime, juiced and zested
  • 1/2 Jalapeño, seeds included
  • 1 Garlic Clove
  • 1/2 tsp Granulated Sugar
  • Kosher salt
Remaining Ingredients
  • 12 Corn Tortillas
  • Pickled Onions, for garnish
  • Cilantro, for garnish


Braised Short Ribs
  1. Preheat oven to 315F.
  2. Heat a large dutch oven or pot to high heat with avocado oil.
  3. Salt and pepper short ribs and sear in batches on all sides (about a minute per side).
  4. Set short ribs aside and add in onion and garlic.
  5. Add a splash of the beef stock in to loosen up any brown bits at the bottom of the pan.
  6. Add in spices and bay leaves and toast for 30 seconds.
  7. Add in the remaining beef stock and place the short ribs back in.
  8. Bring the liquid to a boil, cover the pot, and place in the oven for about 2 1/2 hours or until the short ribs are tender.
  9. Let the short ribs rest out of the oven for about 20 minutes.
  10. Take the short ribs out of the pot and strain off the liquid into a pan.(Taste the sauce at this point and see if it needs more salt)
  11. Clean up the short ribs by removing the bones and cartilage part and cut the meat into bite size pieces.
  12. Add the short ribs back in the sauce.
Salsa and Assembly
  1. Add all salsa ingredients in a blender and combine until smooth.
  2. Season salsa with salt to taste.
  3. Warm corn tortillas directly over your stove or in the oven.
  4. Assemble tacos by placing a few pieces of meat down on each tortilla and top with salsa, pickled onions and cilantro.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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