It’s St. Patrick’s Day!
I grew up in a house that never celebrated this holiday, but now that I develop recipes and blog about food, I wanted to come up with this yummy Irish-themed dish that I know a lot of you would enjoy.
I know that beef short ribs aren’t exactly the leanest cut of meat, but braising them and then putting the soft, delicious meat into tacos means that you’re not eating all that much of it. You can load the tacos with vegetables too, so the tortillas can be a vehicle for lots of healthy deliciousness!
You’ll see quite a bit of the fat from the ribs cook off and sit at the top of the braise. I actually stuck the braise liquid into the freezer for about 30 minutes and then skimmed the fat off before adding it back to the meat. That helped a bit!
You can make this super-easy recipe well in advance and freeze it, which makes it perfect for an easy supper for those days you can’t bear to cook. FYI I also keep corn tortillas in the freezer – so these couldn’t be easier to slap together in a hurry.
Don’t let the multiple steps in the recipe scare you away. It’s mostly just browning the ingredients in stages, which is easy and quick.
- 3.5-4 lb short ribs
- 3 pieces strips bacon chopped into small
- 2 cups beef broth
- 500 ml can of Guinness
- 2 T canola oil
- 1 medium yellow onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 4 cloves of garlic minced
- 2-4 sprigs of fresh thyme stripped
- 1-2 sprigs fresh rosemary stripped
- 1/4 cup Marsala
- Salt and pepper
- 8 corn tortillas
- Taco garnishes – cilantro avocado, etc.
Preheat oven to 350F.
Salt and pepper the short ribs on both sides.
In a large Dutch oven, heat the canola oil over high heat.
Add the short ribs to the Dutch oven and brown well, turning once.
Once the ribs are browned well on both sides, remove from the Dutch oven and set aside.
Place the bacon into the Dutch oven and quickly brown, then remove and set aside with the beef.
Add the onion to the Dutch oven and cook over high heat until translucent. Add the garlic, carrots, and celery and continue to cook for around 3-5 minutes, or until the garlic becomes fragrant.
Keeping the heat up to high, add the beef broth, Guinness, and Marsala to the Dutch oven and deglaze it, bringing the liquid to a simmer and scraping up the browned bits from the bottom of the pot.
Place the ribs, bacon, thyme, rosemary, and vegetables into the Dutch oven, place the lid on the pan, and place it into the oven.
Cook at 300F for at least 2-3 hours, until the meat is tender and falling off the bone.
Let the meat cool slightly, then remove it from the pan and place into a large bowl. Using two forks, shred the ribs off the bone and into small pieces, removing the bones while you do this.
Skim the fat off the top of the braising liquid. At this point, you can then pour the liquid into a container and place in the freezer for about 30 minutes until the fat rises to the top and can be skimmed off easily.
Serve the shredded meat in corn tortillas and garnish with cilantro, queso fresco, avocado, pickled onion, and whatever other stuff you like to put on tacos!
Happy St. Patrick’s Day!