Slow-Braised Beef Short Rib Carnitas Tacos
Fork-tender beef short ribs braised low and slow in beer, broth, and warm spices, then shredded for tacos. The meat becomes so tender it falls apart, while the cooking liquid reduces to a rich sauce. Serve with warm tortillas, fresh cilantro, lime, and crumbly cheese for authentic carnitas-style tacos.
Ingredients
- 4 beef short ribs
- 5 clove garlic, crushed
- 1 teaspoon salt
- 2 teaspoon ground cumin
- 3 tablespoon chili powder
- 2 tablespoon Worcestershire sauce
- 12 fluid ounce beer
- 4 cup beef broth
- flour tortilla(optional)
- 1 bunch fresh cilantro(optional)
- 2 lime(optional)
Instructions
- 1
Let short ribs come to room temperature.
- 2
Preheat oven to 275 degrees F.
- 3
Heat a large non-nonstick pot over medium-high heat with a drizzle of oil until very hot.
- 4
Crush garlic cloves.
- 5
Sear short ribs on all sides, sprinkling with salt, cumin, and chili powder as you turn them; allow ribs to sit and brown thoroughly between turns.
- 6
Transfer seared ribs to a plate and reduce heat to medium.
- 7
Pour off and discard accumulated fat from pot.
- 8
Add beer to pot, scraping bottom to release meat drippings; let bubble and reduce by about half.
- 9
Stir in remaining chili powder, cumin, and Worcestershire sauce for 2 minutes.
- 10
Return ribs and garlic to pot.
- 11
Pour beef broth over ribs until nearly covered.
- 12
Cover pot and braise in oven for 5-6 hours until ribs are fork-tender; alternatively increase temperature to 300-325 degrees F and check after 2 hours.
- 13
Optional: refrigerate overnight, then remove and discard hardened fat layer from surface.
- 14
Shred meat and serve on warm flour tortillas with cilantro, lime wedges, and crumbly cheese.
Tips
Do not skip the searing step; a very hot pot and allowing ribs to sit between turns creates the flavorful brown crust.
Use a non-nonstick pot (cast iron or heavy-bottomed Dutch oven) for better searing and heat retention.
Refrigerating overnight makes fat removal easier and allows flavors to meld.
The braising liquid can be strained and reduced further to serve as a sauce alongside tacos.
Good to Know
Store cooked short ribs and braising liquid separately in airtight containers for up to 4 days refrigerated, or freeze for up to 3 months.
Braise ribs up to 2 days in advance; refrigerate in cooking liquid. Reheat gently in oven at 300 degrees F until warmed through. Overnight refrigeration is recommended to facilitate fat removal.
Warm flour tortillas briefly over direct heat or in a skillet. Shred short rib meat and place on tortillas. Top with fresh cilantro, squeeze of lime juice, and crumbly cheese. Serve braising liquid on the side for drizzling.
Common Mistakes
Do not skip searing to avoid losing depth of flavor and the caramelized crust that makes carnitas special.
Do not use nonstick cookware for searing to avoid poor browning and potential surface damage.
Do not let ribs cook uncovered to avoid excessive evaporation and tough meat.
Do not discard braising liquid immediately if making ahead; the fat layer that forms during refrigeration protects meat quality.