Basso's Short rib tacos with pico de gallo
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).
Ingredients
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
Tortillas
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
Preparation
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.
