Recipe courtesy of Big & Little's Restaurant

Spicy Beef Short Rib Taco

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  • Level: Intermediate
  • Total: 5 hr 30 min
  • Active: 20 min
  • Yield: 4 servings
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For serving:


  1. In a stockpot of water seasoned with 1/4 cup each salt and pepper, boil the short ribs until soft and tender, about 5 hours. Drain and let cool. Shred the short ribs with two forks or your hands.
  2. Place a good portion of shredded beef on a tortilla shell. Top with some sweet chile sauce, diced cilantro and onions.

Cook’s Note

To make sweet chile sauce, mix one-part honey with one-part chile paste, adding a teaspoon of minced garlic to every 1/4 cup of sauce.

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