Beer and Bacon Short Rib Tacos
Beer and Bacon Short Rib Tacos. SO good, and really hard to screw up!
I couldn’t decide what this was. I was certain that it was short ribs cooked in bacon fat, that was the most important part. Serving specifics and other semantics could be worked out later.
This rarely happens. Usually, I have a very well thought out, well researched and obsessed over plan prior to cracking open the stock pot. But short ribs are different, they aren’t like your usually cooking adventure.
Short ribs are really hard to screw up. As long as you cook them long, slow and low they always give up a great meal. They aren’t like tenderloins, which can be the assholes of the meat world, drying out and lacking flavor and not living up to its pretentious price tag.
Short ribs also lend themselves well to just about any serving vehicle. Over pasta? Sure! Atop cheesy polenta? Of course! On pizza?! YES, PLEASE! But when my bacon-beer-short-ribs cooking adventure came to an end, and I lifted the top of my Dutch oven, it was clear. These were tacos.
I made these beer corn tortillas, and these pickled red onions, and sat down to decide if I’d made the right call. Where they tacos, or should I have pizza’d them? It turns out, they are tacos. And not just any tacos, completely fabulous and fantastic tacos.
Until the following day when I turned the leftovers into breakfast hash and topped them with an egg.
Beer and Bacon Short Rib Tacos
- 2.5 lbs beef short ribs
- 2 teaspoons salt
- 12 oz bacon chopped
- 1 cup about half of one large chopped white onion
- 1 tablespoon flour
- 2 cups 16 oz Belgian abbey ale beer
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
- 6 ounces tomato paste
- Tortillas pickled red onions and cilantro for serving
- Preheat oven to 300°F.
- Remove the short ribs from the fridge, sprinkle liberally on all sides with salt.
- Allow to sit at room temperature for about 15 minutes while you begin cooking the dish.
- Add the bacon to a large Dutch oven over medium heat. Cook until the bacon becomes crispy.
- Remove bacon with a slotted spoon, add to a plate covered with paper towels.
- Pour off most of the bacon grease leaving only about 2 tablespoons still in the pot.
- Return to heat, add the onions. Cook over medium high heat until starting to brown, about 8 minutes. Remove the onions with a slotted spoon, add to the pile of bacon.
- Sprinkle the ribs on all sides with flour, rub to coat.
- Increase the heat to high, add the ribs, searing until browned on all sides.
- Pour off most of the fat that has accumulated.
- Pour in the beer, scraping to deglaze the pan. Stir in the tomato past and the herbs.
- Add the onions and the bacon back into the pot.
- Cover and add to the oven, cook until the ribs fall off the bone and the meat is fork tender, 3 to 4 hours.
- Remove the ribs, shred using too forks. Discard the bones and any large pieces of fat.
- Return the meat to the pot, stir into the sauce (this helps the meat to be more flavorful and juicy).
- Scoop the meat into a serving dish.
- Serve with tortillas, onions and cilantro.