Basso's Short rib tacos with pico de gallo

Basso's Short rib tacos with pico de gallo
basso's short rib tacos with pico de gallo photo by greg rannells

With the help of a slow cooker, quickly prep these short ribs before work, and then arrive home to find an almost-ready taco night (and your house smelling delicious).


2 Tbsp. canola oil
1½ lbs. boneless beef short ribs
Salt and freshly ground black pepper to taste
1 small yellow onion, roughly chopped
1 carrot, roughly chopped
3 cloves garlic, smashed
1 Fresno chile, halved
1 cup red wine
8 oz. crushed tomatoes
1 quart beef stock
1 sprig thyme
Pico de gallo
Optional toppings: rice, chopped avocado, lime, cotija cheese, sour cream, beans, hot sauce, lettuce

Pico de gallo
2 small vine-ripened tomatoes
5 radishes
Half a small white onion
1 jalapeño
1 bunch cilantro
Juice of 1 lime
Salt and freshly ground black pepper to taste


for the tacos
• In a large pan over high heat, heat the canola oil until it begins to ripple.

• Season the short ribs lightly with salt and pepper.

• Brown one side of the ribs, flip and add the onion, carrot, garlic and chile. Continue to cook until the other side of the ribs browns.

• With the ribs still in the pan, deglaze the pan with the red wine. Let sit for 30 seconds before adding the tomatoes, beef stock and thyme.

• Transfer contents of the pan into a slow cooker and cook on high for 4 hours.

• After 4 hours, remove the thyme. Pour the remaining liquid into a saucepan. Reserve the ribs.

• Reduce the liquid to a glaze and then place the ribs in the pan. Coat the ribs with the glaze and then shred for serving.

• Serve the short ribs in warm tortillas. Top with pico de gallo and any optional toppings.

for the pico de gallo
• Roughly chop all of the ingredients and mix in a bowl. Add all of the ingredients to a food processor and pulse for a few seconds. Season to taste.

Tags : Beef , Mexican