Braised short-rib tacos

Spend the afternoon simmering a big pot of ribs, then set the table for a taco party.
Braised short-rib tacosBen Dearnley
3H 40M
4H 10M


Coriander and lime sauce


1.Heat oil in a casserole over medium-high heat and brown ribs (5-7 minutes). Add cumin and stir until toasted (1 minute), then add chillies, vinegar, garlic, oregano and 100ml water. Bring to the boil, season, cover and braise over low heat until beef is falling off the bone (3 hours). Uncover and cook until beef starts to caramelise (30 minutes). Keep warm, then pull the meat from the bones to serve.
2.For coriander and lime sauce, process ingredients in a blender until smooth.
3.Heat a frying pan over high heat, add tortillas one at a time and cook, turning once, until brown (2-4 minutes). Wrap in a tea towel to steam.
4.Serve beef with tortillas and top with cheese, onion, tomato and coriander, with coriander and lime sauce to the side.

Note Ask your butcher to cut the ribs to size. Corn tortillas and queso fresco, a fresh, white soft Mexican cheese (if it’s unavailable substitute soft feta), are available online from Fireworks Foods.

Drink Suggestion: Gutsy red grenache. Drink suggestion by Max Allen


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