S is for: Short Rib Tacos

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When I first received in my multi-pot, one of the first things I made were these short rib tacos. I’ve made them several times over the last couple of years, but never added them to the blog for some reason. When I recently posed a question on Instagram about recipe ideas for the letter “S,” sooo many people asked for short rib recipes, so I took it as a sign!

Since I’m usually too last-minute with my menu planning, I often just pressure cook these. That said, slow cooking on low for several hours is also a great option. The beauty of this recipe is you can do either! (You could also braise them in the oven, but I’ve yet to test that.)

Start by seasoning your short ribs. Kosher salt and freshly cracked pepper is really all you need. Of course, I got these from Crowd Cow, my go-to place for craft meat. (Shameless plug: use code JAYMEE to save on recurring subscription boxes.)

Next, sear the seasoned short ribs on all sides to start rendering fat.

I use the same fat to sauté the onions, garlic and spices. If you have a multi-cooker (or Intant Pot), everything can be done right in the device.

For the cooking liquid, I simply use Mexican beer and a little beef broth. (However, you can substitute with all beef broth.) Use a full 12 ounces of beer if you are pressure cooking. If slow cooking, you only need about half that amount.

Short ribs are pretty fatty by nature, so I also love adding some fresh orange juice and zest, along with a little lime juice to help cut the fat a bit. As for garnishes, go nuts! I definitely recommend cilantro, sour cream, sliced radish, avocado and some additional sliced chiles if you like extra heat. (Sour cream is also key in counteracting the heat. You can also make a chipotle lime crema for even more chipotle flavor!) Serve these short rib tacos on warm, charred tortillas with a squeeze of lime and enjoy!

Print Recipe

Short Rib Tacos

(20 votes, average: 3.95 out of 5)

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Mains – Mexican

By Jaymee Sire – Serves: 4-6

Prep Time: 30 minutes – Cooking Time: 70 minutes – Total Time: 1 hour 40 minutes

These short rib tacos can be made in your pressure cooker or Instant Pot for a super quick Taco Tuesday, or slow cooked all day to perfection.

Ingredients

• 3 pounds bone-in short ribs
• Kosher salt & fresh cracked pepper
• 1 medium yellow onion, chopped
• 3 cloves garlic, smashed
• 2 chipotle peppers in adobo sauce, roughly chopped + 1 tablespoon adobo sauce (reduce for less spice)
• 1 tablespoon ancho chile powder
• 1 teaspoon ground cumin
• 2 teaspoons dried Mexican oregano
• 12 ounce can/bottle Mexican beer (or 4-6 ounces if slow cooking)
• 1/2 cup beef broth (or 1/4 cup if slow cooking)
• Zest & juice of one large orange
• Juice of one lime
• Tortillas
• Assorted toppings such as: sour cream, cheese, cilantro, radishes, jalapeño, avocado, lime wedges, etc.

Instructions

1

Select sear or sauté on your multi pot or instant pot. Season short ribs with salt and pepper and sear on all sides, starting with the fattiest side down, until browned and fat has started to render, about 3-4 minutes per side. Remove to a plate.

2

Add chopped onion to the pot with the rendered beef fat and sauté until starting to soften, about 3-4 minutes. Add garlic cloves and cook 30 seconds more. Add chipotle peppers, adobo sauce and spices, crushing oregano in the palm of your hand to release the oils. Cook for 1-2 minutes and add beer and broth. Add seared short ribs back to the pot. Season with a couple pinches of kosher salt.

3

Secure and lock lid. If pressure cooking, set appliance to high, and cook for 70 minutes. If slow cooking, cook on low for 8-10 hours.

4

When cooking cycle has completed, use a quick release method to release steam, according to manufacturers directions.

5

Using tongs, carefully transfer meat from the cooker to a large bowl. Set aside.

6

Using a fat separator or a skimmer, remove the layer of oil from the remaining liquid and solids. If you used a fat separator, return the mixture to pot and reduce by at least half using the sauté function. (Reduce more depending on how "saucy" you want it.)

7

While mixture is reducing, remove bones and any large or tough pieces of fat from the meat and roughly shred. Once the mixture in the pot has reduced, return meat to the cooker with the skimmed/reduced juices. Add orange juice/zest, lime juice and season to taste with kosher salt. Keep warm until ready to serve.

8

Serve on warm tortillas with desired toppings.

Notes

*If you don't own a multi-pot or slow cooker, this could be done in a large, heavy bottomed pot with a tight fitting lid (such as a dutch oven.) Sear and sauté everything on the stovetop and braise in the oven at 350 until tender. (likely 3 hours.) Make sure ribs are completely submerged in liquid if using this method (can add more beef broth to compensate if needed.) Return to stove to reduce liquids.