Beef Short Rib Birria Tacos

Take a culinary trip south of the border with this flavorful creation!

Leftover Beef Short rib Birria Tacos 

Add some cumin, garlic, and ancho to the leftover braising liquid then slowly simmer your beef until it is heated through. Then it goes into the taco in a cast iron skillet with some Oaxacan cheese. Finish with hot sauce, cilantro, and a squeeze of lime. The Black Tuxedo spice blend is used with this dish.


  • 3.5 lbs Double R Ranch Bone-In Beef Short Ribs - 6 ribs  
  • 2 T Neutral Oil  
  • 1 Large White Onion - Diced, Divided  
  • 1 12oz Can of Lager - Preferably Sockeye Brewing Lonesome Larry  
  • 4 C Chicken broth (or beef if preferred)  
  • 8 oz Oaxacan Cheese - Shredded (or sub mozzarella)  
  • 12 Corn Tortillas - Taco Size (or sub flour)  
  • 2 Limes - Cut Into Wedges  
  • ½ C Cilantro - Chopped  
  • ½ C Cotija Cheese - Grated  
  • 6 Cloves of Garlic - Minced  
  • 3 T Ground Ancho Powder  
  • 3 T Ground Guajillo Powder  
  • 1 T Black Tuxedo Rub  
  • 1 T Mexican Oregano  
  • 1 Bay Leaf  
  • Kosher Salt 

Note: Grocery offerings may differ, so you may want to check the Mexican food isle or a Mexican grocer/market for the Mexican Oregano, Ancho Powder or Guajillo Powder.


Preheat grill or oven to 325º.     

Remove the beef ribs from the fridge and liberally season on all sides with kosher salt. Let them sit to absorb seasoning before cooking.    

Heat a Dutch oven on medium-high heat and add one tablespoon of oil. Brown the ribs in the pan, working in batches to avoid overcrowding the pan. Remove and set aside once browned.    

Remove all but 2 tablespoons of the remaining oil in the pan. Add all but ½  cup of the onions. Stir to coat and sprinkle with a pinch of kosher salt. Use a flat wooden spoon to scrape the delicious brown bits off the bottom of the pan.     

Cook until the onions are soft, about 5-7 minutes. Add the garlic and stir it in. Then add the ancho, guajillo and Black Tuxedo. Mix to combine and cook for five minutes over medium-low heat, stirring continuously.    

Deglaze the pan with the Sockeye Lonesome Larry beer (or similar pilsner beer), scraping the delicious bits off of the bottom of the pan. Add the chicken broth, bay leaf and Mexican oregano and bring it to a simmer. Add the beef back in, put the lid on, and place it in the grill or oven for 2-3 hours or until probe (or fork) tender.     

Allow it to cool slightly. Remove the beef ribs from the braising liquid. Remove the bones (this should be very easy) and any excess fat or cartilage. In a mixing bowl shred the meat using your fingers. Set aside.

Strain the braising liquid through a fine mesh strainer and return it to the pot. Add a cup of the strained braising liquid to the meat and mix thoroughly.    

Heat a non-stick or cast iron skillet on medium high. Grab a tortilla and fill it with beef and the shredded cheese using your hands (with disposable gloves) or tongs, dip the taco in the braising liquid, let it drain, then place it in the pan. Leave in the pan until the cheese is melted and flip to make sure both sides get crispy. Repeat until you run out of beef!    

Top it with chopped onion, cilantro and a squeeze of lime. Serve with your favorite hot sauce!