Braised Beef Rib Tacos

Ingredients:

• 2.7 kg beef short ribs
• 4 dried ancho peppers, seeded, stemmed, and stemmed
• 1 medium onion, cut into 4 pieces
• 3 cloves garlic, coarsely chopped
• 1/3 cup brown sugar
• 1 tbsp. apple cider vinegar
• 1.5 cups lightly salted beef broth
• 1 teaspoon salt + more to taste
• 1 tsp ground black pepper + more to taste
• 1 tbsp. vegetable oil
• Warm corn tortillas
• Sour cream
• 0.5 cup chopped fresh cilantro leaves

Preparation:

1. Soak the ancho chili peppers in boiling water until softened, about 15 minutes. Then drain. Transfer the softened chili peppers to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt, and 1 teaspoon pepper. Blend until smooth.
2. Pat the ribs dry and season with salt and pepper. Heat the oil in a 12-inch (30 cm) heavy-bottomed skillet over medium heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, for about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
3. Pour the ancho sauce over the ribs (the liquid should cover about half of the meat), cover, and simmer for 7 hours at maximum heat until very tender. Let the ribs cool slightly in the sauce.
   
   
   These ribs can also be braised in the oven at 175°C for 3 hours 30 minutes.
4. Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim off any fat from the surface of the sauce and discard. Mix the sauce with the meat, season with salt and pepper to taste. Place the meat in the sauce on warm corn tortillas and serve with sour cream and chopped fresh cilantro.
   
   
   These ribs will last for 2 days, which will only improve their flavor. Cool completely uncovered, then cover and refrigerate for storage. Before reheating, trim off any hardened fat from the surface of the meat.