Ingredients?
- Beef short ribs (4lb)
- 1 1/4 cup beef stock
- Crushed tomatoes (14oz) can
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 1/2 teaspoon salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon brown sugar
- 1-2 tablespoons fresh lime juice
- 16 flour or corn taco tortillas
Instructions
- Preheat the oven to 350F.
- Trim visible excess fat from the top of the ribs.
- On the stove top, in a dutch oven or large oven safe braiser pan, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the ribs in 2-3 batch, browning all over – they don?t need to be cooked through, just sealed and browned.
- Set the ribs aside and add the remaining sauce ingredients except the lime juice to the pan – the beef stock, tomatoes, chipotle in adobo, vinegar, garlic, onion, salt, cumin, oregano and sugar. Mix it all together then add the beef ribs back and turn to coat them in the sauce.
- Bake for 2 hours, uncovered, or until falling off the bone, turning the ribs over after 1 hour.
- Cover the pan (with lid or aluminum foil) and bake a further 30 mins or until the meat shreds easily.
- When the ribs are ready, remove them from the pot and transfer to a warm plate. Cover with aluminum foil.
- The sauce should be reduced to almost a paste. Tip the pan to one side and use a spoon to scoop out the excess oil and discard.
- Add ? cup of hot water and 1 tablespoon lime juice and stir through. Taste and add the remaining lime juice if you want a little more tang.
- Shred the beef using forks, or your hands if you can handle the heat, and discard the bones and any gristle. Stir the shredded beef back into the sauce.
- Warm the tortillas then serve with toppings.