Turn up the heat and flavor with these irresistible Jerk-Braised Short Rib Tacos! Rich, tender short ribs are slow-braised to perfection in a bold, aromatic blend of jerk spices—think allspice, thyme, Scotch bonnet, and garlic—that infuse every bite with deep Caribbean flavor. Once fall-apart tender, the meat is shredded and nestled into warm, pillowy tortillas. A silky, smoky red pepper crema adds a luscious layer of creaminess, balancing the heat with smooth depth. Top it all off with sweet and spicy pickled onions for a tangy crunch, and a fresh sprinkle of cilantro to brighten every bite. It’s a tropical-meets-taco fusion that brings bold flavor, festive flair, and serious crowd-pleasing power for Cinco De Mayo or Taco Tuesday!
Serves: 6-8
Prep Time: 30 minutes (plus marinate time)
Cook Time: ~3.5 hours
Total Time: 4–24 hours (depending on marinade time)
Ingredients
For the Short Ribs:
• 3 lbs beef chuck short ribs, bone in for more flavor
• 6 cups beef stock
• 4 tbsp jerk marinade, divided
• 3 tbsp olive oil, divided
• 3 tbsp Dash of Dacy Caribbean Jerk
• 1 tbsp Dash of Dacy Adobo Mojo
• 1 tbsp Dash of Dacy Garlicky Onion Herb
• 1 tbsp Dash of Dacy Salt & Pepper Blend
• 2 tsp browning (I like Blue Mountain)
Aromatics:
• 2 scallions
• 2 garlic cloves, sliced
• 1 habanero pepper, halved
• 1/2 onion, halved
• 1 tsp allspice berries
• A few sprigs fresh thyme
Red Pepper Crema:
• 2 roasted red bell peppers or 1 (16 oz) jar of roasted red peppers (drained + patted dry)
• 1/2 cup sour cream
• 1/4 cup mayo
• 1 tbsp olive oil
• 1 tsp lime juice
• 1/2 tsp Dash of Dacy Garlicky Onion Herb
• 1/2 tsp Dash of Dacy Adobo Mojo
• 1/2 tsp Dash of Dacy Salt & Pepper Blend
Sweet & Spicy Pickled Red Onions:
• 1/2 large red onion, thinly sliced
• 1 habanero or scotch bonnet, halved
• 1 cup red wine or champagne vinegar
• 5 tbsp sugar
• 1 1/2 tsp Dash of Dacy Salt & Pepper Blend
• 1/2 tsp allspice berries (optional)
• Optional: thyme sprigs, bay leaf, peppercorns
To Assemble:
• Corn or flour tortillas, warmed
• Garnish: microgreens, cilantro, watermelon radish (thinly sliced)
Instructions
1. Marinate the Short Ribs: Rub short ribs with olive oil, jerk marinade, browning, and all spice blends.Add aromatics on top and marinate for at least 2 hours, ideally overnight in the fridge.
2. Sear & Braise: Preheat oven to 300°F.Heat olive oil in a braiser or Dutch oven over medium-high heat.Sear ribs in batches until browned on all sides (about 10–15 mins total).(Tip: Open a window—searing habanero and jerk spices gets intense!) Drain excess fat, add stock, 1–2 tbsp jerk marinade, and aromatics.Cover and braise in the oven for 3 hours, or until meat pulls apart easily.
3. Make the Pickled Onions: In a saucepan, simmer vinegar, sugar, and salt blend over medium heat until sugar dissolves.Remove from heat, let cool slightly. Pour over onions and habanero in a jar or bowl.Add allspice berries, thyme, and bay leaf if using. Let sit at room temp or chill for 1–2 hours.
4. Make the Red Pepper Crema:If roasting peppers: Roast halved peppers at 450°F for 15–20 minutes until charred.Let cool, peel skins. Add peppers, sour cream, mayo, olive oil, lime juice, and seasonings to a blender. Blend until smooth. Chill until ready to use.
5. Assemble the Tacos:Warm tortillas in a dry skillet or on a griddle.Spread red pepper crema, add short rib meat, then top with pickled onions. Garnish with microgreens, cilantro, and slices of watermelon radish. Serve immediately
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