Recipes, Beef Recipes

Smokey beef rib tacos

Smokey beef rib tacos

Smokey beef rib tacos

Recipe by

Serves 4-6


  • 4 Beef Short Ribs

  • Any spiced seasoning mix in your store cupboard — barbecue, jerk, harissa will all work. If you want to make your own, mix: smoked paprika, garlic salt, ground cumin, dried thyme, black pepper

  • Group 1 ingredients
  • 500ml orange juice

  • 500ml homemade beef stock

  • 2 dried ancho chillies soaked in hot water, reserve the water

  • 100g demerara sugar

  • 1 tbsp smoked paprika

  • 1 tbsp onion granules

  • 2 fresh bay leaves

  • 1 tbsp dried oregano

  • 400g tin chopped tomatoes (rinse the tin with a little water and add) 

  • 1 tbsp cumin seeds

  • 1 tbsp chipotle paste

  • 1 red chilli, chopped

  • 2 garlic cloves, chopped

  • 3 tbsp apple cider vinegar

  • 1 small or half a large cinnamon stick

  • 10 peppercorns

  • 1 star anise

  • Group 2 ingredients
  • 50ml good bourbon (or as much as you want)

  • flaked sea salt

  • 1 lime

  • 50g dark chocolate (at least 70%, even pure 100% cacao if you fancy) plus 10g for garnish

  • tortillas

  • Quick pickled radishes
  • radishes, thinly sliced

  • 100ml apple cider vinegar

  • 1 tbsp flaked sea salt 

  • 1 tbsp demerara sugar

  • 1 fresh bay leaf

  • 4 peppercorns 

  • Brown bean ingredients
  • 400g tin of black beans

  • fresh bay leaf

  • flaked sea salt

  • black pepper


  • Cooking the beef:
  • Rub the beef with your spice mix and leave for a few hours or overnight.
  • Brown the beef in a Dutch oven / heavy-bottomed pan with a splash of Yorkshire rapeseed oil (if using a slow cooker transfer meat to the bowl now and deglaze the pan you fried it in with a splash of water and add that with the meat).
  • Add all of the other ingredients from group 1, cover, and cook low and slow for a minimum of 4 hours (very low on a gentle simmer on the hob or in a 160°C oven / 140°C if fan oven). The beef should be ready to fall off the bone when done.
  • Take off the heat / out of the oven and let it rest.
  • Take the beef out of the cooking liquor and pull off the bones, cover and reserve. 
  • Add the bourbon to the cooking liquor.
  • Reduce the liquor to a thick sticky sauce. At least ¾ of the volume should be gone.
  • Take out star anise, bay leaves, and cinnamon.
  • Blitz with a stick blender or food processor (be careful with hot liquids).
  • Add salt and lime juice to taste, add the beef and stir.
  • Pickled radishes directions:
  • Add the vinegar, sugar, salt, bay leaf, and peppercorns to a small pan.
  • Heat until the salt and sugar have dissolved.
  • Take off the heat, add the radishes, and let the liquid cool.
  • Black bean directions:
  • Add the beans and water from the tin to a pan.
  • Add the bay leaf and seasoning.
  • Heat gently, adding more water if needed and cook slowly for approximately 30 mins stirring frequently until the beans break down. You can mash them down if you prefer a smoother texture.
  • To construct the dish:
  • Place a warmed tortilla on a plate.
  • Add the beef, black beans, and sauce.
  • Top with the pickled radishes.
  • Add a lime wedge.
  • Finish by grating the 10g chocolate over the top.