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Short Rib Tacos with Avocado Tomatillo Salsa

Nathan Michael & Julia Flowers

Servings

4

Prep Time

20 minutes

Cook Time

50 minutes

Category

Beef Ribs

Deeply savory and packed with rich, slow-braised flavor, these SRF Wagyu Short Rib Tacos are the kind of meal that feels effortless yet incredibly satisfying. The short ribs are seared until golden, then pressure-cooked in a blend of warm spices, beef stock, and a touch of beer for extra depth. The result? Ultra-tender, fall-apart meat that pairs perfectly with the bright, tangy Avocado Tomatillo Salsa. Wrapped in warm corn tortillas and finished with pickled onions, cilantro, and cotija cheese, these tacos are simple, bold, and full of flavor.

Short Rib Tacos with Avocado Tomatillo Salsa

Ingredients

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    • 2.5–3 pounds SRF Wagyu Short Ribs, cut into 4–6 sections

    • 2 tablespoons neutral oil or beef tallow

    • Kosher salt

    • Black pepper

    • 4 garlic cloves, chopped

    • 1 small onion, chopped

    • 1 teaspoon ground cumin

    • 1 teaspoon ground coriander

    • 1 teaspoon ancho chili powder

    • 1 teaspoon Mexican oregano

    • 2 bay leaves

    • 1 cup beef stock

    • 1/2 cup beer (or additional beef stock)

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    • 6 medium tomatillos

    • 1/2 avocado

    • 1/4 yellow onion, roughly chopped

    • 1 cup cilantro, leaves and stems

    • 1 lime, juiced and zested

    • 1 jalapeño, roughly chopped

    • 1 garlic clove

    • Kosher salt

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    • Corn tortillas

    • Pickled onions

    • Fresh cilantro

    • Cotija cheese

    Directions

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      1. Turn the Instant Pot to sauté mode and add the oil.

      2. Generously season the short ribs with salt and pepper. Sear in batches, rotating to brown all sides, about 4 to 5 minutes per batch. Set aside.

      3. If more than a tablespoon of oil remains in the pot, drain the excess. Add the onions and garlic, sautéing for 3 to 4 minutes until softened. Stir in cumin, coriander, ancho chili powder, and oregano, cooking for another minute.

      4. Pour in the beef stock and beer, scraping up any browned bits from the bottom of the pot.

      5. Return the short ribs to the pot, nestling them into the liquid. Add bay leaves.

      6. Secure the lid, set the vent to sealed, and cook on Manual/High Pressure for 40 minutes.

      7. Allow pressure to naturally release for 10 minutes, then carefully open the lid.

      8. Remove the short ribs and shred with a fork.

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      1. Preheat the oven to broil.

      2. Line a baking sheet with foil and broil the whole tomatillos for 3 to 5 minutes, turning occasionally, until charred and blistered.

      3. In a blender, combine the broiled tomatillos with avocado, onion, cilantro, lime juice and zest, jalapeño, garlic, and salt. Blend until smooth.

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      1. Spoon the shredded short rib onto warm corn tortillas, then top with Avocado Tomatillo Salsa, pickled onions, cilantro, and cotija cheese.