Beef Short Rib Tacos
Recipe type: Main Course
Be sure to leave a window open while you make the hot sauce so the peppers' spice will not overwhelm you!
  • 10 serrano chiles, stemmed and cut into ⅛-inch discs
  • 1 tablespoon minced garlic
  • ½ cup thinly sliced onion
  • ½ teaspoon salt
  • ½ teaspoon olive oil
  • 1 teaspoon sugar
  • 1 cup water
  • ½ cup distilled white vinegar
  • RIBS:
  • 3 lbs. short ribs, trimmed of fat
  • salt, pepper and oregano to taste
  • ¾ cup water
  2. Saute peppers, garlic, onions, salt, oil and sugar over high heat for 3 minutes. Add water and simmer until vegetables are soft and most of the liquid evaporates (20-25 minutes).
  3. Turn off the heat and let this mixture cool to room temperature, then puree in a blender or food processor until smooth. Add vinegar and continue to puree until incorporated.
  4. Cool the sauce in the fridge.
  5. RIBS:
  6. Preheat your oven to broil. Cut the ribs into smaller sections if desired, and season all over with salt, pepper and oregano.
  7. Place a pan on the bottom rack of your oven to catch drips, and cook the ribs on the rack just above the pan. Cook ribs for 8 minutes, and then flip and cook another 8 minutes.
  8. Transfer ribs to crockpot, top with ⅔ cup hot sauce and ¾ cup water and cook 8-10 hours on low or 4-6 hours on high.
  9. Place ribs on a cutting board and let them cool enough to work with. Remove the bones (save them for a hearty stew!) and pull the rib meat apart with forks.
  10. If you want to spice up the meat, stir in as much of the remaining hot sauce as desired.
  11. Serve with warm corn tortillas and Pico de Gallo Salsa.
Recipe by Lone Star Farm Blog - A Free Range Beef Farm in Lancaster County, Pennsylvania at