Short Ribs Tacos With California Avocado Aioli

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 Short Ribs Tacos With California Avocado Aioli

Short rib braised with a can of cola, on a corn tortilla topped with fresh California Avocado. 


Serves: 4
  2 oz. short ribs
  As needed  Salt, to taste
Tbsp.  olive oil
1 1/2  cups  beef stock
  (12-oz.) can cola
  garlic cloves
1/2  cup  onions, chopped
  orange, juice only
1/4  tsp.  cayenne pepper
  As needed  Pepper, to taste
  corn tortillas
1/2  cup  Lettuce, chopped (2 Tbsp. per taco)
1/4  cup  Pico de Gallo (1 Tbsp. per taco)
  Cilantro (optional)
1/2    ripe, Fresh California Avocados, peeled, seeded and diced
  As needed  Jalapenos (optional)
    California Avocado Aioli
  ripe, Fresh California Avocado, peeled, seeded and diced small
Tbsp.  mayonnaise
Tbsp.  sour cream
  medium garlic cloves, minced
Tbsp.  lime juice
1/4  tsp.  salt
1/8  tsp.  pepper
  As needed  Garnishes

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven to 350 degrees.
  2. Sprinkle all sides of short ribs with salt. Heat the olive oil in a large dutch oven, over high heat. Let the pan and oil get very hot, nearly smoking. Brown all four sides of the ribs thoroughly. You want a nice crust on the outside of the meat!
  3. Remove pan from heat and add beef stock, cola, garlic, onions, orange juice, pepper, and cayenne pepper to the pan.
  4. Cover Dutch oven and place in the preheated oven and cook for 3 to 4 hours. When meat is finished, it will fall off the bone and be very tender.
  5. When the short ribs are finished cooking, remove from oven and let rest for 15 to 20 minutes.
  6. While the meat rests, preheat oven to 425.
  7. Carefully remove the ribs from the fat and juices and place on a baking sheet. Season with a little more salt and pepper and place the ribs in the oven for 10 to 15 minutes to brown.
  8. To build tacos, lightly brown the tortillas on both sides. Add some of short rib meat to the taco. Garnish with lettuce, Pico de Gallo, cilantro, jalapenos, and California Avocado Aioli.

California Avocado Aioli

  1. Combine all ingredients in a blender or a food processor. Blend until smooth.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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