You haven’t lived until you’ve splurged on these Short Rib Tacos. But don’t panic, it’s not as bad as you think. You aren’t going to have this dish often — maybe once or twice a year, but for those times when you want to treat yourself to something hearty and comforting and full of flavor and texture, this meal should not be overlooked. I’ve created a video to show you the process which you can find here or by clicking on the arrow in the image below.
This dish is so robust, so savory, it doesn’t take much to satisfy and 3 ounces is much more than enough for two tacos. I used 2 ounces for my dinner and they were so rich I couldn’t have added more. By you know about my obsession with anything involving a corn tortilla, and this falls squarely in that obsession category. It’s the 2nd time this week I’ve made Short Rib Tacos — come on! I have to recipe test!
And yes, I lost weight this week THREE POUNDS! For me, it’s about portion control and not denying myself food just because I’m on a diet — yes, I used the word diet. I know it’s a lifestyle change, but it’s also a diet in my head, but I never go feeling deprived with just two exceptions — I want a really good piece of pizza — you know the kind, with that orang fat dripping down your chin — sorry, I’m from Jersey and that’s how we love our pizzas and something fried. Maybe crispy French Fries or a good piece of Fried Chicken. But I’ll have those things at some point. I just choose not to indulge right now and I’m fine with that choice.
Meanwhile, back to the short ribs …
Short Rib Tacos aren’t difficult to prepare, but it does take time since you’ll be braising the beef to a tender, pull apart texture. A few years ago I found the recipe for David Lebovitz’s Short Ribs. I’ve made these ribs too many times to count, sometimes following the recipe to the letter, other times putting my own spin on it, but every time I pay close attention to one very important step — searing and caramelizing the ribs. There’s just no getting around it. Don’t try to short cut the process. No, you won’t ruin the meal, but the ribs won’t be as full of depth and comfort as they would had you just stood over them, coaxing and cajoling and turning and looking longingly at them as they turn a rich, chocolaty brown color with a chewy exterior and moist, tender interior. Making you hungry, aren’t I?
I filled these tacos with a couple of unusual ingrediens, but ones that worked so well. Celery Salad and Brie Cheese. What?! Trust me. Please. Trust me.
The recipe for braised short ribs is below: