Beef Short Rib Tacos

Name: Beef Short Rib Tacos with Tomatillo Sauce
Prep time: 5 min
Cook time: 8 h 40 min
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 package beef short ribs; 2 packages Flour Tortillas; 2 packages Tomatillo Sauce; 2 packages Mozzarella Cheese; 1 package Peppers and Onions

Beef short rib tacos feature slow-cooked meat braised in tomatillo sauce until fork-tender, then served in soft flour tortillas with caramelized peppers, onions, and melted mozzarella cheese. The extended braising time breaks down connective tissue, delivering maximum tenderness and deep flavor absorption.

🌍Mexican 🏷️Beef 🏷️Tacos 🏷️Slow cook 🏷️Tomatillo sauce 🏷️Short ribs

Total

8h 45m

Servings

4

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 package beef short ribs
2 packages Flour Tortillas
2 packages Tomatillo Sauce
2 packages Mozzarella Cheese
1 package Peppers and Onions

5 Ingredients

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Instructions

1
Place both packets of tomatillo sauce in a bowl of hot water to thaw for 2-3 minutes. Put the packages of flour tortillas and shredded mozzarella in the fridge to thaw. Cut open the package of beef short ribs and place in a Suvie pan. Gently tap the package peppers and onions against the counter to break up, then open the package and pour on top of the short ribs.
2
Cut open one thawed packet of tomatillo sauce and pour over the beef short ribs. Return the other package of tomatillo sauce to the fridge until it's time to plate your meal. Place the beef short ribs in the Bottom Zone of Suvie, leaving the Top Zone empty. Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Slow Cook High for 8 Hours. Top Zone: None.
3
After the short ribs are done cooking, remove the tortillas from their packaging and wrap tightly in aluminum foil. Place tortillas in a Suvie pan and put in the Top Zone of Suvie. Leave the beef short ribs in the Bottom Zone. Confirm the 10 minute broil time and broil the short ribs and tortillas.
4
After the broil, remove both pans from Suvie. Use two forks to shred the beef into bite-size pieces. Divide the tortillas evenly between plates: 3 per person. Top each tortilla with shredded beef, the remaining packet of tomatillo sauce, and shredded mozzarella cheese.

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Tips & Notes

Pro tips

Sear the short ribs in a hot pan before braising to build a flavorful brown crust that enriches the tomatillo sauce.
Skim excess fat from the braising liquid once the ribs are cooked to prevent greasy tacos while keeping flavor intact.
Shred the cooked short ribs directly in the sauce to allow them to absorb extra flavor and break down fully.
Warm flour tortillas in a dry skillet or over an open flame just before assembling to improve pliability and prevent tearing.

Substitutions

Tomatillo sauce → salsa verde or homemade tomatillo salsa (same flavor profile, thinner consistency)
Mozzarella cheese → Oaxaca or Chihuahua cheese (better melting, authentic Mexican flavor)
Peppers and onions → caramelized white onions only (simpler, intensely sweet complement)

Storage & make-ahead

Store braised short ribs in the tomatillo sauce in an airtight container for up to 3 days refrigerated. Reheat on the stovetop over medium-low heat, adding a splash of water if sauce has thickened.

Common Questions

How long do beef short ribs take to become fork-tender?

Slow cooking beef short ribs typically takes 3–4 hours on low heat or until the meat pulls apart easily with a fork. Cooking time depends on rib size and your braising vessel.

Can I make these tacos ahead of time?

Yes. Braise the short ribs 1–2 days in advance and refrigerate in the tomatillo sauce. Reheat gently on the stovetop before serving with fresh tortillas and toppings.

What can I substitute for mozzarella cheese?

Oaxaca, Chihuahua, or Monterey Jack cheese work well as melting alternatives. Cotija or queso fresco provide a sharper, crumbly option if you prefer.

Can I use corn tortillas instead of flour?

Yes. Corn tortillas pair well with braised short ribs and tomatillo sauce, though flour tortillas are softer and better at holding the heavier, moister filling.

How do I know when the short ribs are done?

The meat should shred easily with minimal pressure from a fork and pull away from the bone cleanly. If resistant, continue braising in 30-minute intervals.