Juicy, sweet and savory, these short ribs will take your Taco Tuesday game to the next level. Perfect for pairing with a cold beer but (more importantly) slow cooked in red wine, these babies are the complete package.
Makes 4 servings
4 8-oz cuts bone-in beef short ribs
2 tbsps butter
4 cloves garlic, minced
1 bottle red wine (we recommend and Cabernet)
4 cups vegetable stock
1 large onion, chopped
1 cup pickled onions
Fresh cilantro, chopped
3 limes, cut into quarters
Salsa of your choice
HEAT oven to 325°F.
MELT butter in an oven-safe cast-iron skillet with a lid. Add the meat and cook until just browned on all sides. Remove the meat and set aside, then add garlic to the pan to soften for about 1 minute.
POUR in the wine and bring to a gentle boil. Cook until reduced to about 8 oz and then place the meat back in the skillet. Add vegetable stock and onion. Reduce heat and bring to a simmer, then cover and transfer to the oven. Cook for about 3 hours or until meat falls off the bone.
SHRED the meat into thin pieces. Cover and set aside.
WARM tortillas on the stove and cover each one to retain heat until ready to use.
DOUBLE-UP each tortilla and fill with a hearty serving of short ribs. Top with pickled onions, cilantro and squirt of lime and dash of salsa.