Beef Short Rib Tacos

Name: Beef Short Rib Tacos
Prep time: 25 min
Cook time: 3 h
Yield: 10-12 tacos

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roubashahin.com.au

Mains Sides

Slow-cooked beef short ribs, crunchy hard shells and all the fillings — taco night just got a serious upgrade!

PREP TIME

25 minutes

COOK TIME

3 hours

SERVES

10-12 tacos

About this recipe

In my house, taco night is not up for debate — and my son is the reason why. He is the taco expert of the family, and for him it has to be the hard taco shell. That crunch, the fillings tumbling out the sides, the mess all over the plate — that is exactly how tacos should be. So when I had a pot of slow-cooked beef short ribs falling off the bone, I knew exactly where that beef was going.

What’s more, these beef short rib tacos are honestly some of the best we have ever made. It is the exact same slow-cooked beef from my Beef Short Rib buns — so if you have already made those buns with coleslaw, you know just how tender and juicy this beef is. The beef cooks low and slow in the oven until it shreds effortlessly through all those rich braising juices, and then everyone builds their own — beef first, cheese on top so it melts a little, then all the fresh toppings piled high. My son has his filling order down to a science, and I have learned not to argue with the expert.

That said, this is not my first time playing with tacos. If you love a Middle Eastern twist, my Lebanese Soft Mini Tacos bring all my favourite flavours into little shells, and my Salmon Salad Bowl uses corn chips for that same crunch factor. But these are the style of tacos I grew up eating — hard shell, loaded, messy and so good.

Ingredients

Main Ingredients

2 kg beef short ribs
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, roughly chopped
4 cloves garlic, smashed
2 carrots, peeled and roughly cut
2 celery stalks, roughly cut
500 ml water
500 ml passata (tomato puree)
3 bay leaves
A few sprigs of thyme

For the Tacos

12 hard taco shells
200 grams cheddar or tasty cheese, grated
1 tomatoes, finely diced
½ small red onion, finely diced
1 avocado, finely diced
1 lime, juiced
½ cup sour cream or natural yogurt
¼ cup fresh coriander, leaves or shred
Sliced jalapeños and hot sauce, to serve (optional)

Notes from Rouba

The beef can be made a day ahead — keep it in its braising liquid in the fridge and it tastes even better the next day.
Warm the taco shells in the oven for a few minutes before serving — it makes them extra crisp and stops them cracking when you fill them.
Set everything out in bowls and let everyone build their own. In my house, the order is beef first, then cheese so it melts a little, then the cold toppings.
Do not overfill the shells — I know it is tempting, but that is how they snap in half. Half the fun is going back for the next one.

Method

Step 1. Sear the Short Ribs and Build the Braise

Preheat your oven to 170°C (fan-forced) (190°C conventional) (340°F).

Season the beef short ribs generously with salt and pepper. Heat the olive oil in a large oven-proof pot or Dutch oven over medium-high heat — one that goes straight from the stove to the oven is ideal. Sear the short ribs on all sides until they are evenly browned, about 2 to 3 minutes per side. Add the onion and garlic and toss for a minute or two until they soften slightly, then add the carrots, celery, water, passata, bay leaves and thyme. Cover the pot with foil or a tight-fitting lid.

Step 2. Slow Cook and Shred the Beef

Transfer the pot to the oven and cook for 2.5 to 3 hours, or until the meat is tender and comes away easily from the bone. Remove the ribs from the pot, discard the bones, and shred the meat. Spoon over some of the braising liquid to keep it juicy.

Step 3. Warm the Shells and Make the Avocado Mixture

Warm the taco shells in the oven for 3 to 5 minutes until crisp, following the packet directions. While they warm, combine the tomato, red onion and avocado in a bowl and toss gently with the lime juice.

Step 4. Build the Tacos

Start each warm shell with a layer of cheese, then spoon in the hot shredded beef so the cheese melts a little. Top with the avocado mixture, add a dollop of sour cream or yoghurt, and finish with fresh coriander. Keep the jalapeños and hot sauce on the side for anyone who wants a kick.

A FEW THINGS YOU'LL WANT TO KNOW

Can I make the beef ahead of time?
Yes — and I recommend it. Cook and shred the beef the day before, store it in its braising liquid in the fridge, and gently reheat it on the stove before serving. The flavour deepens beautifully overnight.

Can I use soft tortillas instead of hard shells?
You can, and the beef works beautifully in them — but in my house it has to be the hard shell. That crunch against the tender, juicy beef is the whole point of these tacos.

How do I stop the hard shells from cracking?
Warm them in the oven first — a few minutes at a low temperature makes them more flexible and extra crisp. And resist the urge to overfill them; a modest layer of beef at the bottom keeps the shell strong.

What other fillings work well in these tacos?
Anything goes — that is the beauty of build-your- own. Corn kernels, sliced black olives, pickled red onion, a good tomato salsa or a dollop of guacamole all work beautifully with the rich beef.

Are these tacos spicy?
I'm cooking for kids. Not at all — the braised beef itself has no heat, which makes it perfect for the whole family. Keep the jalapeños and hot sauce on the side for anyone who wants a kick.

Can I freeze the leftover beef?
Yes. Freeze the shredded beef in its braising liquid in an airtight container for up to 3 months. Thaw it overnight in the fridge and reheat gently on the stove — future taco night, sorted.

What size Dutch oven should I use for the short ribs?
A medium one is your sweet spot — around 3.5 to 4 litres, and always cast iron or something with a good heavy base. If you go too wide, the sauce spreads thin and reduces too quickly in the oven, and you lose all that beautiful braising liquid and there’s a chance the meat will burn. A 3.5 to 4 litre Dutch oven fits about 5 short ribs comfortably. If your ribs do not all fit in one layer for searing, just brown them in two batches, then return them all to the pot before adding the sauce — it will cover them regardless, and they will braise beautifully together in the oven.