Dutch Oven Barbacoa with Short Ribs
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.
Servings: 8
Calories: 59kcal
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.
Video
Notes
Cooking Notes
The short ribs are first seared to develop flavor before simmering in the braising liquid. Once the meat cooks low and slow in the oven, it becomes tender enough to shred easily. Mixing the shredded beef back into the braising liquid helps it absorb even more flavor.
Tips for Best Results
- 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.
Nutrition
Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
