Ancho Short Rib Tacos
This recipe for Ancho Short Rib Tacos came across my Facebook feed recently from Williams-Sonoma and I knew I had to try it. Most of the recipes I post are recipes of my own, however, I have to make an exception for this one. I made a few alterations of my own, but not many, it didn’t need them. It is a phenomenal recipe with amazing flavors. I made this when we had family in town visiting and it definitely did not disappoint. The beauty of this recipe is that with a little planning ahead, it will do most of the work for you while you’re entertaining guests or relaxing with family. The end presentation is beautiful and you can serve it family style. Everyone can build their own just how they want it, so everyone is happy!
Prep Time
30 minutes
Cook Time
3 hours
Total Time
3 hours 30 minutes
Course
Entree
Cuisine
Mexican
Servings
8 servings
Ingredients
3 cups Beef Broth
4 Ancho Chili Peppers dried
2 Tablespoons EVOO
5 lbs. Short Ribs
Kosher Salt & Pepper to taste
1 Yellow Onion chopped
4 Garlic Cloves minced
1 cup Red Wine
1 Red Onion sliced
1/2 cup Apple Cider Vinegar
1 cup Warm Water
1 Tablespoon Sugar
5 Black Peppercorns
1 teaspoon Kosher Salt
Corn Tortillas for serving
Sour Cream for serving
Cilantro for serving
Instructions
Preheat oven to 350F. Heat beef broth over medium heat, to a simmer. Add dried ancho chilis. Remove from heat and set aside to steep.
Heat a large dutch oven over medium high heat, salt and pepper short ribs on all sides generously. Add to the pan and sear for about 4 minutes on each side. You may need to work in batches so that you don't crowd the pan and cause them to steam instead of sear. Continue until all short ribs are browned on all sides.
Remove and set aside.
Add onion to the pot and cook for about 5 minutes, just to soften, not brown. Add minced garlic, salt, pepper and stir for one minute.
Add beef broth and chilis, red wine and ribs back to the pot. Liquid should be about 3/4 of the way up the ribs, not covering them completely. Cover the pot, transfer to oven and bake for 3 hours until meat is falling off the bone tender. Check the pot periodically, if the liquid level has dropped too low, add a little more stock.
Meanwhile, make the pickled onions. Combine the sliced red onions, apple cider vinegar, warm water, sugar, black peppercorns and salt in a glass or non-reactive bowl, toss to combine and store in an airtight container. A mason jar works well for this. They need to sit for at least an hour but any leftovers can be stored in the fridge for up to 2 weeks.
Transfer the ribs and chilis to a plate and allow to cool slightly. Skim the liquid in the pot to get rid of as much fat off the surface as possible. Shred the meat using two forks and discard the bones. Add one chili back to the pot and use an immersion blender to blend it into the sauce. If you don't have one, transfer sauce and chili to a blender to combine. Add the pureed sauce back tot he pot and bring to a boil, cook about 10 minutes until reduced by half. Add shredded meat back in. At this point, you can check for seasoning and add additional salt or pepper to taste if needed.
Add meat to a platter and prepare to serve. To serve, warm flour or corn tortillas, put in a scoop of meat and top with pickled onions and fresh chopped cilantro or sour cream, if desired.
So flavorful, enjoy!
