These tacos go well with Black Bean Corn Salsa

and

Cabbage Slaw

 

Ingredients:
2.5 pounds Beef short ribs (about 8 ribs)
14 ounce can of beef broth
12 ounce can tomato paste
3 tablespoons olive oil
3 tbsp. red wine vinegar
½ cup red onion, finely diced
1 ½ cups of mixed yellow, red and green bell peppers, finely diced
4 whole garlic cloves
½ tsp salt
½ tsp black pepper
1 tsp Cayenne Pepper
1 tsp Cumin
Optional: ¼ tsp red pepper flakes
Directions:
In a large skillet, add olive oil and 4 garlic cloves turn heat to high. Once the garlic cloves turn slightly brown, remove from pan and reduce heat to a simmer. Add red wine vinegar and red onion. Cook for about two minutes.

Add beef. Make sure to not overcrowd pan. Add ½ cup of pepper mix. Sear the beef on both sides. This will take about 4-6 minutes per side depending on the amount of heat and size of the beef rib.

Once beef is seared on both sides, remove from pan and set aside. Add the remaining peppers and cook for about one minute. Reduce heat to low-medium.

Add beef broth. Be careful when adding as pan is hot and may splash back. Heat for two minutes.

Add tomato paste and stir to mix in well with the broth. Once mixed, add red pepper flakes. This is an optional ingredient.

Add salt, black pepper, cayenne pepper and cumin to the mix. Allow to heat through the sauce for about 2 minutes while stirring occasionally.

Place short ribs into the sauce. Cover with lid and allow to simmer until tender. This may take an hour.

Beef ribs will be ready when the bone falls off of the rib.

Last step
Remove the short ribs from the pan and allow the meat to cool. Shred or chop and add to tacos.

This will make enough meat for 16 soft shell tacos.