SHORT RIB TACOS

SHORT RIB TACOS image

Categories Beef

Yield 6 servings

Number Of Ingredients 19

3 - 5 T. canola oil
2 lbs. short ribs
2 - 3 shallots, chopped
3 - 4 cloves garlic smashed
salt, pepper for seasoning, (I also use a few t. of seasoning mix that contains sea salt, red pepper,fennel seed, dehydrated garlic, peppercorns)
prepared horseradish (I use Bubbies)
couple of t. flour
1/2 cup of wine
1 qt. beef stock
2 - 3 bay leaves
1/2 t. cumin
1/3 t. all spice
1/4 t. cayenne
couple of chipotle peppers (canned peppers with a little of the adobo sauce)
2 T. tomato paste
2 t. honey
4 carrots, peeled, halved and then quartered
warm soft corn or flour torillas
guacamole, chopped onion, chopped cilantro

Steps:

heat canola oil in large, heavy dutch oven and either heat oven to 425F or start your grill if you'd like to do the long slow cook on the grill (I highly recommend this method!) rinse short ribs, pat dry sprinkle salt, pepper and seasoning mix on all sides rub generously with prepared horseradish sprinkle with flour so that all sides are lightly coated add beef to heated pan and sear well on all sides -- you really want to get a good coating on the beef -- if the coating sticks to the pan, don't worry, it will deglaze add chopped shallots and garlic to pan deglaze with wine, let it cook down a bit add chipotle peppers and tomato paste add beef stock add spices & honey stir well, bring up to a simmer, cover and place in oven or on grill If cooking in oven reduce heat after 20 - 25 minutes and cook at 300 - 325F for about four hours. If cooking on grill, place on grill, cover and cook low and slow for about 4 hours, stirring occasionally With one hour to go, add carrots to pot, stir in and cover; continue to cook for about 45 minutes to one hour. After about four hours, beef will be easy to pull apart and liquid will have cooked down to rich, spicy jus. Pull beef apart and serve with jus, warm tortillas, guacamole, and salsa.