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Red Chile Short Rib Tacos Recipe

Red Chile Short Rib Tacos

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on February 03, 2013

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    These were fantastic. I made them once, and they were so good I made them for the Superbowl. The only thing I added was after shredding the meat, I put it in a hot skillet to get some great crispy bits in there before adding the gravy. I have not attempted any of the suggested sides.

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  • on May 06, 2012

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    Fantastic. Great depth of flavor

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  • on January 21, 2012

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    Delicious! I served these in soft, fresh, yellow corn tortillas with crumbled cotija instead of the cheese sauce. Maybe we just eat too much because this did not serve 6-8, only 4

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  • on December 23, 2011

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    Absolutely amazing tacos. My husband could not stop saying "mmm" while eating them. I wasn't sure how all the ingredients were going to work together, but they all complement each other wonderfully. I used boneless short ribs and they worked just fine. My husband and I are also lactose-intolerant so I made the queso sauce with lactose free milk and lactose free yogurt cheese from Trader Joe's. Turned out great! Strongly recommend and relatively easy to make.

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  • on December 07, 2011

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    I registered with Food Network just so I could review this recipe. These were some of the best tacos I've ever had. I suggest making the pickled onions and green chile relish the day before to cut down on the mayhem but every bit of work was worth it. I also recommend using home made tortillas. If you've already committed to this much work, the warm fresh taste of fresh tortillas is totally worth it.

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  • on November 28, 2011

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    It was okay. Very labor intensive. i didnt even bother doing the peppers..people were hungry! This took a looong time. It was good but not the best I ever had.

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  • on September 27, 2011

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    This is an INCREDIBLE recipe! I absolutely love this recipe. I've made it twice and like someone already said, I wanted more sauce so I just added an extra cup of broth with the peppers and that worked perfectly. Take the time to reduce the port and wine--you won't regret it. I could take a bath in that sauce it's so good. OK, not really, but it's truly amazing.

    I found the piquillo peppers to be a bit spicy, so I used roasted red peppers the second time and wished for more spice--so I'll need to work on it a bit.

    Make this recipe this weekend. Make a lot of it. You'll love it.

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  • on July 02, 2011

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    3 lbs is not enough for 6 people. I did 4-4.5 lbs. I used 32 oz stock as well.
    I had very little liquid left after I took the ribs out, so pureed the peppers with some stock, added a bit more port and poured it over the shredded meat.
    Labor intensive, but everyone loved it.

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  • on June 25, 2011

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    Love, love, LOVE this recipe! I do not cook all that well, but even with the labor involved, it did not seem too much. I loved it so much I wrote a letter to the magazine complimenting the recipe and Bobby Flay....and they published it! All my friends and I get the magazine so I was sort of a celebrity for a day or two. I really recommend this recipe and if you like your food on the hotter side, add more peppers!

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  • on May 08, 2011

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    The flavor was good but the time involved in making the dishes plus all the extras was not worth it. I expected more of a chili flavor but mine turned out very much with the flavors of the wine and port. I would eat this again but I would not make it again.

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