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Beer and Bacon Short Rib Tacos

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Servings 4 -6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.