Trail Boss Beef Short Rib Tacos with Pickled Red Onions

How to Cook Trail Boss Beef Short Rib Tacos with Pickled Red Onions:

1. Season and Sear the Short Ribs — Season the short ribs generously with salt and black pepper. In a heavy skillet or Dutch oven, heat olive oil over medium-high heat and sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.
2. Build the Braise — In the same pot, add the chopped onion and cook until softened. Stir in the garlic, cooking for about 1 minute until fragrant. Add beef broth, tomato sauce, chili powder, and cumin, stirring to combine. Return the short ribs to the pot, cover, and reduce heat to low. Let them simmer for 4-5 hours, or until the meat is tender and easily shreds with a fork.
3. Pickle the Red Onions — While the short ribs cook, make the pickled onions. In a bowl, combine apple cider vinegar, water, sugar, and salt, stirring until dissolved. Add the sliced red onions and let sit for at least 30 minutes. The longer they sit, the more flavorful they’ll become.
4. Assemble the Tacos — Once the short ribs are done, shred the meat and warm the tortillas. Pile a generous portion of short rib onto each tortilla and top with pickled red onions. Serve with your favorite toppings like cilantro, avocado, or a squeeze of lime.

Find Beef Short Ribs in these Beef Boxes by Lazy T:

• The Stetson