Braised Beef Short Rib Barbacoa for Tacos

Name: Braised Beef Short Rib Barbacoa for Tacos
Ingredients: 3 to 4 pounds (1.4 to 1.8 kg) bone-in beef short ribs, cut between the bones into 2-inch (5-cm) pieces; Sea salt; freshly ground black pepper; 2 tablespoons vegetable oil; 1 yellow onion, cut into 1-inch (2.5-cm) pieces; 2 medium carrots, peeled and cut into 1-inch (2.5-cm) coins; 2 large garlic cloves, minced; 2 teaspoons ground cumin; 1 tablespoon dried oregano; 2 tablespoons chipotle paste; 1 cup (240 ml) low-sodium beef or chicken broth; 1 cup (240 ml) red wine or beer; 1 bay leaf

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Braising short ribs in an oven results in the melt-in- your-mouth, falling-off-the-bone short ribs you will want to make again and again. Find video instruction for this recipe in Startup...

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Cooking tools:

Dutch oven
Oven
Skillet
Chef's knife
Cutting board
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Fine-mesh sieve
Ladle
Measuring spoon
Measuring cup
Mixing bowl
Wooden spoon
Spoon
Aluminum foil

Ingredients

3 to 4 pounds (1.4 to 1.8 kg) bone-in beef short ribs, cut between the bones into 2-inch (5-cm) pieces
Sea salt
freshly ground black pepper
2 tablespoons vegetable oil
1 yellow onion, cut into 1-inch (2.5-cm) pieces
2 medium carrots, peeled and cut into 1-inch (2.5-cm) coins
2 large garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon dried oregano
2 tablespoons chipotle paste
1 cup (240 ml) low-sodium beef or chicken broth
1 cup (240 ml) red wine or beer
1 bay leaf