Beef Short Rib Tacos

Preheat a large oven-proof pot to medium-high heat with a drizzle of oil. Preheat the oven to 275 F.

When oil is hot add the ribs into the pot. Sear the short ribs on all sides, for 10 or so minutes, sprinkling on 1 teaspoon each of cumin, chili powder, and seasoning salt as you go. When the ribs are dark and crusty on the outside, remove them to a plate to rest.

Reduce the heat on the pot to medium and add the beer. Deglaze the pan, stirring to remove any bits from the bottom of the pan. Add the garlic and remaining cumin and chili powder, then add the Worcestershire sauce. When the beer has reduced by about half, add the short ribs back into the pot. Pour in just enough stock to nearly cover the short ribs.

Cover the pot, and braise in the oven for 4-6 hours until the short ribs are fork tender. Shred with forks, discard any connective tissue and the bones, and serve in soft tacos as desired.

Notes:
– If you don’t have an oven-proof pot, sear the ribs on the stove top in a pan, then remove the ribs to a covered casserole dish to bake in the oven. De-glaze the pan with the beer, then pour the beer over the ribs. Add the rest of the ingredients directly to the casserole dish, cover, and bake according to the rest of the recipe!

– Making the night before is highly recommended. Store in the fridge overnight after braising, then skim the fat off the top of the ribs the next day. Heat over medium heat and until the sauce is warmed. Then shred the ribs and serve as desired.