Shredded Beef Tacos with Pickled Red Onions


  1. Pre-heat oven to 375-F.
  2. Pat the short ribs dry with a paper towel.
  3. Cut short ribs into 2-3 inch chunks.
  4. Sprinkle each side with Kosher salt and pepper.
  5. Coat the bottom of a Dutch oven in oil and turn on the heat to medium-high. Sear the short ribs on all sides.
  6. Add enough beef broth or water to come up almost all the way to the top of the meat. Sprinkle in a little cumin, smoked paprika, oregano, and coriander. Add a bay leaf.
  7. Place in the oven 2 1/2 hours or until fork tender.
  8. Shred with two forks.

Rating: 5 out of 5.

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