Braised Shortrib Street Tacos w/ Cilantro Dressing

Braised Shortrib Street Tacos w/ Cilantro Dressing

  • 8-10 Servings

  • 30 Minutes

Loot N’ Booty BBQ Jolly Roger Jalapeño Garlic Black Rub

Loot N’ Booty BBQ Jolly Roger Jalapeño Garlic Black Rub

$12.99+
Regular price

Ingredients

For the Braised Short Ribs:

  • 4 bone-in beef short ribs (about 3–4 lbs)
  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 1-2 jalapeños (optional for heat), sliced
  • 1 cup beef broth
  • 1 cup tomato sauce or crushed tomatoes
  • 1 cup dry red wine (or more beef broth as a substitute)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 2 bay leaves
  • 1 cinnamon stick (optional, adds depth)
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tbsp brown sugar (optional, for a touch of sweetness)

For the Cilantro Dressing:

  • 1 cup fresh cilantro leaves (packed)
  • 1/2 cup sour cream or Greek yogurt
  • 2 tbsp mayonnaise (optional for extra creaminess)
  • 1 garlic clove
  • 2 tbsp lime juice (freshly squeezed)
  • 1/4 cup olive oil
  • 1-2 tbsp water (to thin, as needed)
  • Salt and pepper, to taste

For the Tacos:

  • Small corn or flour tortillas (about 10–12)
  • 1 red onion, thinly sliced
  • 1/2 cup crumbled queso fresco or cotija cheese
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving
  • Salsa or hot sauce (optional)

These tender, flavorful braised short ribs paired with a creamy cilantro dressing create the ultimate street taco experience. The slow-braised short ribs melt in your mouth, and the fresh, tangy cilantro dressing adds a refreshing contrast to the richness of the meat.

1. Braised Short Ribs:

  • Preheat your oven to 300°F (150°C).
  • Season the short ribs generously with Jolly Roger Jalapeno Garlic Black Rub.
  • In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2–3 minutes per side. Remove the ribs and set aside.
  • In the same pot, add the chopped onion, garlic, and jalapeños (if using). Sauté until softened, about 5 minutes.
  • Add the cumin, smoked paprika, coriander, and a pinch of salt. Stir to combine and let the spices toast for about 1 minute.
  • Pour in the red wine (or extra broth) to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce slightly for about 2–3 minutes.
  • Add the beef broth, tomato sauce, bay leaves, and cinnamon stick. Return the short ribs to the pot. Bring the liquid to a simmer, then cover the pot with a lid.
  • Transfer the pot to the preheated oven and braise for 3–4 hours, or until the short ribs are tender and the meat pulls away from the bone easily.
  • Remove the ribs from the pot and set aside to cool slightly. Skim any excess fat from the braising liquid. Once the ribs are cool enough to handle, shred the meat using two forks, discarding any bones and excess fat.
  • Stir the shredded meat into the braising liquid to absorb more flavor. Add lime juice and brown sugar (optional) to taste.

2. Cilantro Dressing:

  • In a blender or food processor, combine the cilantro, sour cream, mayonnaise, garlic, lime juice, and olive oil. Blend until smooth.
  • Add water to thin the dressing to your desired consistency. Season with salt and pepper to taste.

3. Assemble the Tacos:

  • Warm the tortillas in a dry skillet or on a grill pan for about 1 minute on each side.
  • To assemble, spoon the shredded short rib mixture onto the center of each tortilla.
  • Top with thinly sliced red onion, a sprinkle of crumbled queso fresco or cotija cheese, and fresh cilantro leaves.
  • Drizzle generously with the cilantro dressing.
  • Serve with lime wedges on the side and your favorite salsa or hot sauce, if desired.

Tips:

  • For Extra Flavor: Add a bit of chipotle chili in adobo sauce to the braising liquid or the cilantro dressing for smoky heat.
  • Make Ahead: The short ribs can be braised a day ahead, and the meat will absorb even more flavor after sitting in the braising liquid overnight in the fridge.
  • Taco Toppings: Customize your tacos with other toppings like avocado slices, pickled jalapeños, or a fresh tomato salsa for added texture and flavor.

These tacos are a showstopper and perfect for a casual dinner or a festive gathering. Enjoy!
Braised Shortrib Street Tacos w/ Cilantro Dressing