Slow-braised Short Rib Tacos with “quick-pickled” red onion

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Slow-braised short rib tacos with pickled red onion

With Autumn very quickly making her way back into our lives (double yay!), I find myself needing comforting yet light food. I want something with ‘body’ but I need to feel like it’s not going to give me more body…if you know what I mean!

Slow-braised short rib tacos with pickled red onion

These amazing tacos do just that. They are comforting and filling enough but don’t leave you feeling stuffed! I decided to use short ribs as, along with beef shin, it’s one of my favourite cuts of beef. It’s quite a fatty cut which gives it tons of flavour and if you braise it for long enough, it falls apart if you just look at it. Just delicious!

Slow-braised short rib tacos with pickled red onion

I used store-bought soft-tacos and filled them with the melt-in-you-mouth beef, sour cream, guacamole and my ‘quick-pickled’ red onions which give the necessary tang and cuts through the richness of the beef. Word of warning though, these babies are seriously addictive and  super juicy and the juices like to run down your arms as you eat them. I don’t have a problem with this as I like getting a bit messy with my food! I will be making this very soon again as I think that this is one of the most delicious things I’ve eaten in a really long time.

 

Serves 4-6

1.5kg beef short ribs
4 red onions, quartered
2 tsp smoked paprika
2 tsp NoMU One-for-all rub
2 tsp salt
1 tsp pepper
1-1.5l beef stock (I used NoMU’s Beef fond)
for the ‘quick-pickled’ red onions
3 red onions, thinly sliced
1/2 cup white spirit vinegar
1 tbsp sugar
2 tsp salt
to serve
soft tacos
sour cream
guacamole
fresh chillies and coriander

  1. Pre-heat the oven to 180°c.
  2. Place the short ribs and onions in a large oven-proof dish and season with the paprika, NoMU rub, salt and pepper and pour over the stock. The ribs need to be just covered with the stock.
  3. Cover with foil/a lid and place in the oven. Allow to braise for 3-4 hours until the meat falls off of the bone.
  4. 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.
  5. Place the reserved liquid in a small saucepan over medium heat and allow to reduce for 10 minutes.
  6. Allow the ribs to cool a little before removing the meat from the bones. I also remove the very fatty/chewy pieces as this isn’t pleasant to eat.
  7. Mix the short rib meat with the reduced liquid and set aside.
  8. 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.
  9. Pour the hot vinegar over the sliced onions and allow to sit for 10 minutes.
  10. To serve the tacos, spread some sour cream on a soft taco, place a few spoonfuls of the short ribs followed by guacamole, red onions and finish with fresh chillies and coriander.
  11. Serve immediately.

 

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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    • natalie van rheede van oudtshoorn

      looks stunning will be making these for dinner. thanks

  • Nicole

    My type of food love it!!!! *drooling*

  • http://www.drizzleanddip.com Sam

    Bloody hell that looks delicious and exactly what I feel like for supper.

  • http://www.pardonthedoghair.com Lindsey

    Looks delicious! Short ribs own my heart.

  • http://www.theblackpeppercorn.com Steve @ the black peppercorn

    OH my flipping word do those tacos look delicious!

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  • http://meatballsandmilkshakes.com meatballs & milkshakes

    Beautiful pictures! I love all the colors you can get with Mexican food, it pops on screen.

  • http://twitter.com/TurninThePages Turning the Pages

    Yum! I love tacos but I’ve necker made them with short ribs I usually stick to the ground pork,beef or chicken tacos but these are going on my to cook list.

    • http://simply-delicious-food.com/ Alida Ryder

      I hope you like them. The short ribs make it incredibly good.

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  • Lauren

    These look amazing but, I can not find NoMu in the US and I want so badly to make these for my mom this weekend. Do you have any other slice rub/seasoning recommendations? Or, can you tell me what spices are in the rub so I can try to make my own? I plan to order this rub but, it will most definitely not arrive in time…thanks for sharing this recipe and for any help you can provide. :0)

    • http://simply-delicious-food.com/ Alida Ryder

      Lauren, I would suggest a good quality spice mix which includes coriander, cumin, paprika and a few herbs. That will give you the same flavour that NoMU’s rub gives this dish.

  • Mariane

    All of your receipes are looking sooooo good. Thanks for sharing with us, I’m now addicted to your web site!

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