Slow-Braised Short Rib Tacos

Sunday dinner, dressed for Saturday night.

Patience is the only real ingredient. Braise low, shred warm, and let the tortilla be the wrapper, not the star.

Method

1. 01

   Sear ribs hard on every side. Remove.

2. 02

   Toast chiles, soften onion and garlic. Deglaze with stock. Add spices.

3. 03

   Return ribs, cover, 300°F for 3.5 hours until they collapse.

4. 04

   Shred, moisten with braising liquid, pile onto warm tortillas.