Dutch Oven Barbacoa with Short Ribs is a slow-braised Mexican barbacoa recipe where beef short ribs cook low and slow with chipotle peppers, spices, and broth until tender enough to shred. It delivers deep smoky flavor, fork-tender beef, and slow-braised comfort.
If you love smoky chipotle flavors, try our Slow Cooker Beef Brisket(Chipotle-Style), Tex-Mex Chili with Brisket, or our Crockpot Birria Tacos.
Dutch Oven Barbacoa with Short Ribs at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 3 hours 30 minutes
- 👥 Servings: 8
- 🔥 Cook Method: Dutch oven braise (oven)
- 🍽️ Cuisine (or General Category): Mexican main dish
- 👩🍳 Pair With: corn tortillas, Fire Roasted Salsa, cilantro lime rice, Authentic Mexican Refried Beans, Avocado and Tomato Salad
- ⭐ Difficulty Level: Moderate
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The chipotle peppers and spices create a smoky flavor that pairs perfectly with warm corn tortillas. ~Jami
Why We Love This Recipe
- Rich and Smoky Flavor: The combination of chipotle peppers and spices creates a deep, smoky flavor that is simply irresistible.
- Tender and Juicy Meat: Braising the short ribs in a Dutch oven ensures they become tender and fall-off-the-bone delicious.
- Perfect for Entertaining: This dish is impressive and perfect for serving guests at a dinner party or family gathering.
- Versatile and Customizable: You can easily adapt this recipe to suit your taste preferences, just like these Mexican Pork Carnitas or Brisket Tacos.
Dutch Oven Barbacoa Ingredients
- Short Ribs: Choose high-quality beef short ribs for the best flavor and texture. Look for well-marbled meat.
- Onion and Garlic: These aromatics add a depth of flavor to the braising liquid. Dice the onion finely and chop the garlic.
- Chipotle Peppers: Provide the signature smoky heat. Use canned chipotle peppers in adobo sauce for convenience.
- Mexican Beer: Adds a subtle richness and helps tenderize the meat. Choose a light lager or amber beer.
- Beef Broth: Creates a rich and flavorful braising liquid. You can use store-bought or homemade broth.
- Lime Juice: Adds a fresh, zesty note to balance the richness of the dish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Short Ribs: You can substitute boneless short ribs or beef chuck roast for a leaner option.
- Mexican Beer: Use beef stock with a splash of apple cider vinegar if you prefer not to use alcohol.
- Chipotle Peppers: Substitute with smoked paprika and cayenne pepper for a milder heat.
- Equipment: Use a slow cooker instead of a Dutch oven for convenience.
How to Make Dutch Oven Barbacoa with Short Ribs
STEP ONE: Prepare the Short Ribs
Generously season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until they develop a rich, brown crust. Remove the short ribs and set them aside.
STEP TWO: Prepare the Aromatics
In the same Dutch oven, add the diced onion and sauté until slightly browned and translucent, about 5-7 minutes. Add the chopped garlic and cook for an additional minute until fragrant.
STEP THREE: Create the Braising Liquid
Add the chipotle peppers, Mexican beer, beef broth, lime juice, Better than Bouillon, cumin, ancho chili powder, dried oregano, bay leaves, and additional salt and pepper to taste. Stir well to combine all the ingredients.
Return the seared short ribs to the Dutch oven, ensuring they are submerged in the braising liquid. Cover the Dutch oven with a lid and bake in a preheated oven at 325°F (163°C) for 2-3 hours, or until the meat becomes tender and easily falls off the bone.
STEP FOUR: Shred the Short Ribs and Serve
Once the short ribs are done, remove them from the Dutch oven and shred the meat using two forks. Discard any excess fat or bones. Mix the shredded meat back into the braising liquid.
Warm yellow corn tortillas and serve the shredded barbacoa meat topped with shredded cabbage, diced purple onion, shredded Pepper Jack cheese, fresh cilantro, diced jalapeño, and fresh lime wedges. Serve with your favorite dipping sauce.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Lightly brush tortillas with oil and heat them in a skillet to make them pliable and prevent tearing.
Storage
Store leftover short rib barbacoa in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the shredded barbacoa in a freezer-safe container for up to 3 months. Reheat the barbacoa in a skillet over medium heat until warmed through, adding a splash of beef broth if needed to keep it moist.
Recipe FAQs
The best way to serve short rib barbacoa tacos is to warm yellow corn tortillas and fill them with shredded barbacoa meat. Top with shredded cabbage, diced purple onion, shredded Pepper Jack cheese, fresh cilantro, diced jalapeño, and a squeeze of fresh lime juice. Serve with your favorite dipping sauce on the side.
Yes, you can make short rib barbacoa ahead of time. Cook the barbacoa up to two days in advance and store it in the refrigerator. Reheat the meat in a skillet over medium heat, adding a bit of the braising liquid to keep it moist. You can also freeze the cooked barbacoa in portions for up to three months.
Some good side dishes to serve with short rib barbacoa tacos include Mexican street corn, a light and tangy avocado salad, and spicy black beans. These sides complement the rich and smoky flavors of the barbacoa and create a balanced and delicious meal.
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📖 Recipe
Dutch Oven Barbacoa with Short Ribs
VIDEO
Equipment
- Dutch oven
- Tongs
- Cutting board
- Knife
- Measuring cups and spoons
- Forks (for shredding meat)
- Serving platter
Ingredients
Dutch Oven Barbacoa with Short Ribs
- 8 short ribs
- 1 small onion diced
- 6 cloves garlic chopped
- 4 chipotle peppers in adobo sauce canned, sauce drained
- 1 Mexican beer
- 1 cup beef broth
- juice of ½ lime
- 1 teaspoon Better than Bouillon
- 1 tablespoon cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon dried oregano
- 2 bay leaves
- salt and pepper to taste
- 2 tablespoons olive oil for searing and sautéing
Barbacoa Tacos
- yellow corn tortillas
- shredded cabbage
- purple onion diced
- pepper Jack cheese shredded
- fresh cilantro chopped
- fresh lime wedges
- diced jalapeño
- favorite sauce for dipping e.g., salsa, sour cream, or a creamy chipotle sauce
Instructions
- Generously season the short ribs with salt and pepper.
- In a large Dutch oven, heat 2 tablespoon of olive oil over medium-high heat. Sear the seasoned short ribs on all sides until they develop a rich, brown crust. Remove the short ribs and set them aside.
- In the same Dutch oven, add the diced onion and sauté until slightly browned and translucent, about 5-7 minutes. Add the chopped garlic and cook for an additional minute until fragrant.
- Add the chipotle peppers, Mexican beer, beef broth, juice of half a lime, Better than Bouillon, cumin, ancho chili powder, dried oregano, bay leaves, and additional salt and pepper to taste. Stir well to combine all the ingredients.
- Return the seared short ribs to the Dutch oven, ensuring they are submerged in the braising liquid.
- Cover the Dutch oven with a lid and bake in a preheated oven at 325°F (163°C) for 2-3 hours, or until the meat becomes tender and easily falls off the bone.
- Once the short ribs are done, remove them from the Dutch oven and shred the meat using two forks. Discard any excess fat or bones. Mix the shredded meat back into the braising liquid to soak up the flavors.
- Heat the yellow corn tortillas in a dry skillet over medium heat until they are pliable and slightly charred.
- Place a generous amount of shredded short rib barbacoa on each tortilla. Add shredded cabbage, diced purple onion, shredded Pepper Jack cheese, fresh cilantro, and diced jalapeño on top of the meat.
- Serve the tacos with fresh lime wedges on the side for squeezing over the top and your favorite sauce for dipping.
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Notes
- Sear the short ribs well so they develop a deep brown crust.
- Keep the Dutch oven covered while braising to retain moisture.
- Shred the meat once it becomes tender and easily pulls apart.
- Return the meat to the sauce so it absorbs the braising flavors.
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