Short Rib Tacos

One of my favorite summertime recipes to make is Steak Tacos, also know by Hubs and I as “Honeymoon Tacos”...more about the name on that post.  Since we live in an area where snow is measured in feet and temperatures can dip into the sub-zero range for weeks at a time, grilling outdoors is simply not a year-round method of cooking.

But since those tacos are a favorite, I’ve been working on converting the recipe to a stovetop version.

The first few times, I tried simply braising the recipe as it was, but I clearly didn’t braise long enough as the meat was tough and the flavor profile just wasn’t where I wanted it.

Then I remembered the Korean Short Ribs I had made and started wondering if perhaps changing the cut of meat and some of the braising process might be the key.

Indeed it was!  Beef Short Ribs are currently one of my favorite cuts of meat for braising.  They are relatively inexpensive compared to other cuts, and when braised properly, lend a beautiful tender bite.

Surprisingly, this version was even closer to the honeymoon taco version and a new year-round favorite!

Short Rib Tacos

1 ½ - 2 pounds beef short ribs

1 tablespoon olive oil

3 tablespoons lime juice

2 cloves garlic, minced

1 tablespoon honey

1 tablespoon chili powder

1 teaspoon ground cumin 

1 teaspoon tomato bouillon

Salt & pepper

2 cups water

Place the olive oil in a large lidded skillet or soup pot over medium heat.  Add the short ribs and sear on all sides.  Once seared, add all remaining ingredients.  Stir to mix.

Bring to a boil, then reduce to a simmer.  Cover and simmer for 45 minutes.

After 30 minutes, stir and add additional water, if needed.  Simmer, covered, for another 30 minutes.

Continue to simmer, uncovered, until most of the liquid has reduced.  Remove meat to shred or cut into small pieces.  Return to remaining sauce.  Stir and serve.

Serve over tortillas with your favorite toppings (I use refried beans, guacamole, cheese, salsa, and lettuce.)

Serves 4-6