RECIPE : SHORT RIB TACOS

William Parker
ccSCOOP Food Editor

Until they open the taqueria of my dreams somewhere nearby, I count on this as one of THE best Mexican dinners a person can enjoy.

What You'll Need:

Dutch oven or deep skillet with cover
A grill or grill pan

1 tablespoons bacon fat or vegetable oil
4 to 5 pounds of beef short ribs
1 cup chopped onions
2 cloves garlic, smashed
1 tablespoons Mexican oregano
1 bay leaf
Salt
Freshly ground pepper
1½ cups beer
1½ cups beef broth (Note: If you're using canned beef broth, use 1 cup broth and 1/2 cup water)

Flour tortillas, warmed gently in a steamer or covered in oven

Chopped coriander
Chopped white onion
Chopped tomatoes
Chopped serrano or jalapeno peppers
Guacamole

1 can Thai coconut milk
3 to 4 tablespoons Thai Penang curry paste*
2 tablespoons Thai fish sauce
2 tablespoons turbinado (raw) sugar or regular sugar
3 to 4 Kaffir lime leaves, sliced **
Chopped basil
Chopped cilantro

Preheat oven to 325 degrees.

Heat bacon fat or oil over medium-high heat. Brown the short ribs thoroughly, in batches if necessary. When the ribs are browned, remove to a platter.

Drain fat from pan until you're left with about a tablespoon. Sauté onions until golden. Add garlic and sauté a minute or two more. Add Mexican oregano, bay leaf, salt, and freshly ground pepper. Stir once or twice, and add beer. When the beer has mostly bubbled away, add the short ribs and the beef broth. There should be enough liquid to cover the ribs by two-thirds.

Cover the pot and put in the oven. Cook for 1½ hours. After that time, test the ribs. If they're not fork-tender, cook for another 15 to 20 minutes until they are.

When the ribs are done, remove from oven and place on a platter. Discard liquid and cover ribs with aluminum foil. They can sit for a while until you're ready to grill them.

If using a grill, have it ready, or heat oven to 425 degrees and use a grill pan to char ribs.

Serve with tortillas, guacamole, and the chopped sides.