Tabañero Slow-Braised Short Rib Tacos
- 3.3 Lbs. Beef Short Ribs
- 4 Red Onions, Quartered
- 2 tsp. Smoked Paprika
- 2 tsp. NoMU One-for-All Rub
- 2 tsp. Salt
- 1 tsp. Pepper
- 1 – 1.5 L. Beef Stock (We used NoMU’s Beef Fond)
- 3 Red Onions, Thinly Sliced
- 1/2 Cup White Spirit Vinegar
- 1 Tbsp. Sugar
- 2 Tbsp. Tabañero Original Hot Sauce
- 2 tsp. Salt
- Soft Tacos
- Sour Cream
- Guacamole
- Coriander
- Pre-heat the oven to 180 degrees. Place the short ribs and onions in a large oven-proof dish and season with paprika, Tabañero Original Hot Sauce, NoMU Rub, salt, and pepper, and pour over the stock. The ribs need to be just covered with the stock. Cover with foil or a lid and place in the oven. Allow to braise for 3-4 hours until the meat falls off of the bone. When the beef is cooked, remove from the oven and remove the short ribs from the braising liquid. Reserve 2 cups of the braising liquid and discard the rest. Place the reserved liquid in a small saucepan over medium heat and allow to reduce for 10 minutes. Allow the ribs to cool a little before removing the meat from the bones. Also remove the very fatty/chewy pieces as these aren’t pleasant to eat.
- Mix the short rib meat with the reduced liquid and set aside. To make the ‘quick-pickled’ red onions, heat the vinegar, sugar, and salt in a microwave-safe container for 2 minutes and stir to ensure the sugar has dissolved.
- Pour the hot vinegar over the sliced onions and allow it to sit for 10 minutes. To serve the tacos, spread some sour cream on a soft taco, and place a few spoonfuls of the short ribs followed by guacamole, red onions, and finish with Tabañero and coriander. Serve immediately.