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1
Preheat a large oven-proof pot to medium-high heat with a drizzle of oil.
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2
Preheat the oven to 275 F.
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3
When oil is hot add the ribs into the pot.
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4
Sear the short ribs on all sides, for 10 or so minutes, sprinkling on 1 teaspoon each of cumin, chili powder, and seasoning salt as you go.
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5
When the ribs are dark and crusty on the outside, remove them to a plate to rest.
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6
Reduce the heat on the pot to medium and add the beer.
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7
Deglaze the pan, stirring to remove any bits from the bottom of the pan.
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8
Add the garlic and remaining cumin and chili powder, then add the Worcestershire sauce.
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9
When the beer has reduced by about half, add the short ribs back into the pot.
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10
Pour in just enough stock to nearly cover the short ribs.
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11
Cover the pot, and braise in the oven for 4-6 hours until the short ribs are fork tender.
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12
Shred with forks, discard any connective tissue and the bones, and serve in soft tacos as desired.
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13
Notes: If you dont have an oven-proof pot, sear the ribs on the stove top in a pan, then remove the ribs to a covered casserole dish to bake in the oven.
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14
De-glaze the pan with the beer, then pour the beer over the ribs.
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15
Add the rest of the ingredients directly to the casserole dish, cover, and bake according to the rest of the recipe!
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16
Making the night before is highly recommended.
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17
Store in the fridge overnight after braising, then skim the fat off the top of the ribs the next day.
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18
Heat over medium heat and until the sauce is warmed.
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19
Then shred the ribs and serve as desired.
