Copycat Kobe-Style Beef Short Rib Street Tacos

Allergens

Gluten (contains corn, which is gluten-free), Dairy (Monterey Jack cheese)

Ingredients

• 6 pounds beef short ribs, cut into 2
• inch pieces
• 1/4 cup kosher salt
• 2 tablespoons black pepper
• 3 tablespoons canola oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 1/4 cup tomato paste
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 24 small corn tortillas, warmed
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 2 avocados, diced
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, mix together the kosher salt and black pepper. Rub the spice mixture onto the beef short ribs.
2. In a large skillet, heat canola oil over medium high heat. Sear the seasoned short ribs on all sides until browned, about 3 4 minutes per side. Transfer seared ribs to a slow cooker.
3. Add chopped onion and minced garlic to the skillet, sautéing for 2 3 minutes or until softened. Pour in beef broth and red wine, scraping up any browned bits from the bottom of the skillet. Stir in tomato paste, bay leaves, oregano, and cumin, cooking for another minute.
4. Pour the onion mixture over the short ribs in the slow cooker, then cover and cook on low for 8 hours or high for 4 5 hours.
5. Once tender, remove the short ribs from the slow cooker and shred the meat, discarding any excess fat.
6. Return shredded beef to the slow cooker and stir in Monterey Jack cheese until melted and combined.
7. Serve tacos with sour cream, diced avocado, chopped cilantro, and lime wedges on the side.

Chef’s Insight

To create a smoky aroma indoors, add a few drops of smoke-flavored liquid smoke to the onion mixture when sautéing.

Notes

For an even bolder flavor, try marinating the short ribs overnight before cooking.