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You are here: Home / Recipes / Beef

Short Rib Barbacoa for Street Tacos + Video

📋 Modified: Feb 15, 2025 Published: Jul 29, 2024 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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Dutch oven Short Rib Barbacoa for Street Tacos is a traditional Mexican recipe combines tender, slow-braised beef short ribs with smoky chipotle peppers, creating a delicious barbacoa that's perfect for family dinners, entertaining guests, or a comforting weeknight meal. Watch the video below to learn how to make it!

We love to pair our tacos with Mexican rice, Authentic Mexican Refried Beans, and a Avocado and Tomato Salad for a complete meal.

short rib barbacoa for street tacos hero image single taco with toppings.

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Short rib barbacoa is a traditional Mexican dish featuring tender beef short ribs braised in a rich, flavorful sauce made with chipotle peppers, spices, and Mexican beer. This dish is known for its deep, smoky flavors and melt-in-your-mouth texture, making it a favorite for family dinners and special occasions alike.

If you like this Mexican recipe, you may also love our Crockpot Birria Tacos or our Easy Instant Pot Chicken Tinga.

Jump to:
  • Why We Love This Recipe
  • Short Rib Barbacoa Ingredients
  • Substitutions & Variations
  • How to Make Short Rib Barbacoa for Street Tacos
  • Expert Tips for Success
  • Storage
  • Recipe FAQs
  • Related
  • More Recipes You'll Love ♥️
  • 📖 Recipe
  • 💬 Share Your Thoughts

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 and dietary needs.

Short Rib 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 Short Rib Barbacoa for Street Tacos

short rib barbacoa for street tacos process shot 2 searing 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.

short rib barbacoa for street tacos process shot 3 sauteeing aromatics

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.

short rib barbacoa for street tacos process shot 4 removing cooked dish from oven

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.

short rib barbacoa for street tacos feature image single taco with toppings.

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

What is the best way to serve short rib barbacoa tacos?

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.

Can I make short rib barbacoa ahead of time?

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.

What are some good side dishes to serve with short rib barbacoa tacos?

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.

short rib barbacoa for street tacos feature image single taco with toppings.

Related

  • Easy Instant Pot Chicken Tinga for Tacos
  • Easy Crockpot Birria Tacos
  • Classic Osso Buco: Dutch Oven Recipe
  • Instant Pot Cuban Black Beans
  • Fire-Roasted Salsa Recipe

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📖 Recipe

short rib barbacoa for street tacos feature image single taco with toppings.

Short Rib Barbacoa for Street Tacos

Jami Powell
Dutch oven Short Rib Barbacoa for Street Tacos is a traditional Mexican recipe combines tender, slow-braised beef short ribs with smoky chipotle peppers, creating a delicious barbacoa that's perfect for family dinners, entertaining guests, or a comforting weeknight meal. Watch the video below to learn how to make it!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 3 hours hrs 50 minutes mins
Course Main Course
Cuisine Mexican
Servings 8
Calories 59 kcal

Equipment

  • Dutch oven
  • Tongs
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Forks (for shredding meat)
  • Serving platter

Ingredients
  

  • 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 tablespoon olive oil for searing and sautéing

Taco Preparation

  • Yellow corn tortillas
  • Shredded cabbage
  • Purple onion diced
  • Pepper Jack cheese shredded
  • Fresh cilantro chopped
  • Fresh lime wedges
  • Diced jalapeño
  • Your 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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Video

Notes

Storage Store leftover short rib barbacoa in an airtight container in the refrigerator for up to 3 days.
Freeze For longer storage, freeze the shredded barbacoa in a freezer-safe container for up to 3 months.
Reheat Reheat the barbacoa in a skillet over medium heat until warmed through, adding a splash of beef broth if needed to keep it moist.
Substitutions
  • 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.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.
Nutrition information is only an estimate

Nutrition

Calories: 59kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 124mgPotassium: 71mgFiber: 2gSugar: 2gVitamin A: 90IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Did you make this recipe?Tag @powell.family.cooking on Instagram

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