Sweet and Spicy Short Rib Tacos
 
 
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Ingredients
  • 4 dried ancho chiles (or 8 Guajillo chiles), stemmed, seeded, and ribs discarded
  • 1 medium onion, quartered
  • 3 garlic cloves, coarsely chopped
  • ⅓ c. brown sugar
  • 1 tbsp. apple cider vinegar
  • 1½ low-sodium beef broth
  • 1 tsp. salt, plus extra for seasoning
  • 1 tsp. freshly ground black pepper, plus extra for seasoning
  • 6 lb. beef short ribs
  • Vegetable oil
  • warm corn and/or flour tortillas
  • Mexican crema or sour cream
  • ½ c. chopped fresh cilantro leaves
Instructions
  1. Soak the ancho or Guajillo chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 tsp. salt, and 1 tsp. pepper. Puree until smooth.
  2. Pat the ribs dry and sprinkle with salt and pepper. Heat the oil in a heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in batches, turning occasionally. Transfer browned ribs to a slow cooker.
  3. Pour the sauce over the ribs (liquid should reach about halfway up sides of meat). Cover and cook for 7 hours on high until very tender. All the ribs to cool slightly in the sauce.
  4. Remove the ribs from the sauce. Discard the bones and fat and shred the meat into a large bowl. Skim the fat from the surface of the sauce and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into a warm tortilla and serve with Mexican crema and chopped fresh cilantro. (We like ours serve with Cowboy Beans also.)
Notes
The ribs improve in flavor if cooked 2 days ahead. Cool completely, uncovered, then chill, cover and refrigerate. Remove any solidified fat before reheating.

The ribs can also be cooked in a 350°F oven for 3½ hours.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/sweet-and-spicy-short-rib-tacos/