Short Rib Tacos
Serves: 24 mini taco shells
 
Ingredients
  • You can use a cut of meat that’s cheaper, but cook it longer (always make sure there’s plenty of liquid in the pan) so it gets super soft.
  • 2 tablespoons vegetable oil
  • 5 pounds lean beef short ribs, cut into 3-inch pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 4 garlic cloves, coarsely chopped
  • 1 (16-ounce) can tomato sauce
  • 1 cup house made barbeque sauce
  • 1 cup beef stock
  • ¼ cup apple cider vinegar
  • ½ teaspoon ground mustard
Instructions
  1. Preheat oven to 325ºF.
  2. Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
  3. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, beef stock, apple cider, and mustard; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
  4. Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2½ hours. Turn the ribs occasionally while cooking.
  5. Hand shred beef. Season with salt and pepper. Return to a pan with some of the cooking sauce and cook until warm. Stuff into taco shells.
Recipe by Between Carpools at https://betweencarpools.com/pulled-beef-taco-with-mango-salsa/