Short Rib Vindaloo Tacos

Recipe Information

- Prep Time: 15 Min
- Cook Time: 3 Hr
- Servings: 4

Description

These homemade short rib tacos will put your local restaurant to shame. Up your game and create a heavenly eating experience at home.

Ingredients

**Pickled Red Onion**
- 2 red onions
- 2 tablespoons pickling spice
- 50-50 rice vinegar and apple cider vinegar, enough to submerge the onions in a container.
- 4 tablespoons of sugar
- 3 tablespoons salt

**All Ingredients**
- 2.5 pounds boneless short rib
- 1 tablespoon balsamic vinegar
- ½ cup rice vinegar
- 4 onions, cut into 1-inch cubes
- 1.5 tablespoons tamarind paste rehydrated in 2 cups of warm water
- 12 cloves of garlic
- 1 inch of peeled ginger sliced thin
- Fire-roasted tomatoes, 2x 14.5 oz can
- 1 seeded jalapeno, sliced thin
- ½ cup brown sugar
- 2 tablespoons salt
- 1 Tbs. mustard powder
- 1 ¼ tablespoons smoked paprika
- 1 ½ tablespoons cardamom
- 1 teaspoon black pepper
- ½ teaspoon clove
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- ½ teaspoon curry powder
- 4 bay leaves
- 2 cups of water

Instructions

Step 1: Clean and slice the onions, about ¼ inch thick.

Step 2: Place them in a deep container or sealable Tupperware. Add all remaining ingredients. Be sure the onions are as submerged as possible, considering they float. Allow them to sit in the brine for at least 6 hours before using.

Step 1: Cut the short ribs into roughly 2 inches by 2 inches chunks.

Step 2: Add all ingredients except the ribs into a large bowl and mix thoroughly.

Step 3: Once mixed, add in the rib chunks you just cut. Transfer everything into a Dutch oven, braising with a tight-fitting lid.

Step 4: Braise in the pellet grill at 300ºF heat for roughly 2.5-3 hours until the beef is soft and shreddable with a spoon.

Serve: Shred, place on a tortilla, top with Red Pickled Onion. Try this beef over a basmati or jasmine rice with naan bread, or for taco night, as shown here. Traditionally, this dish is served with tortillas/naan/flatbread for a more Mediterranean feel. We served this Short Rib Vindaloo with pickled red onion, green onions, and avocado slices for a fresh dinner option.

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