Braised Beef Short Rib Taco

Braised Beef Short Rib Taco

We are always looking for top notch recipes using grassfed and grain finished beef. The following is a gem we discovered on The Wellness Blog of We hope you enjoy it as much as we did!

Recipe By: Kevin Rutherford | Lets Truck

Serves: 4

Prep Time: 30 min

Cooking Time: 3 hrs

Total Time: 3 hrs 30 min

USWM Shopping List: Beef Short Ribs, Pepper Jack Cheese


Beef Short Ribs

  • 1 Pound Beef Short Ribs
  • Kosher salt
  • Avocado Oil
  • 1 Spanish onion, cut into 1/2-inch pieces
  • 1 rib celery, cut into 1/2-inch pieces
  • 1 carrot, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 1/2 cup chopped green chilis (Hatch preferred)
  • 2 cloves garlic, smashed
  • 1/2 cups tomato paste
  • 1 cup hearty red wine
  • 1/2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

Cold Toppings

  • 1 cup chopped cabbage
  • 1 1/2 cup chopped red onion
  • 2 1/2 cup chopped tomato
  • 3 3 Tbsp Chopped fresh cilantro
  • 4 3 Tbsp Avocado Oil
  • 5 2 Tbsp Lime juice
  • 6 Salt to taste
  • 7 Garnish
  • Shredded pepper Jack Cheese


Braised Short Ribs

  1. Season each short rib generously with salt. Oil a dutch oven large enough to accommodate all the meat and vegetables with avocado oil and bring to high heat. Add the short ribs to the pan and sear well, about 2 to 3 minutes per side.
  2. Preheat the oven to 300 degrees F.
  3. While the short ribs are searing, combine all the vegetables and garlic in the food processor pulse to a thick puree. When the short ribs are seared, remove them from the pan. Add the pureed vegetables. Season the vegetables with plenty of salt and brown until they are dark. Add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  4. Return the short ribs to the pan and add 2 cups of water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 2 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.

Cold Toppings

  1. Mix all ingredients in a bowl and salt to taste.
  2. I use both soft and hard grain-free taco shells from Siete Foods or Thrive Market
  3. Load up your taco shells with hot and cold toppings and garnish with shredded pepper jack cheese


Follow along with more tasty recipes on our Discover Blog.

Kevin Rutherford

Kevin Rutherford

Kevin Rutherford has been involved in the trucking industry his entire life. He bought his first truck when he was 22 years old. He is a Certified Financial Planner, Functional Nutritional Therapy Practitioner and host of the wildly popular Trucking Business & Beyond Sirius XM radio show. He’s helped thousands of truck drivers to help them improve their business and health. Kevin has also developed the NDK (Nutrient Dense Keto) Diet to help drivers stay healthy on the road.

Easter Sunday Dinner Using Grass Fed Beef

Easter Sunday Dinner Using Grass Fed Beef

Here is a GEM of a meal, provided by Native Eats. We thoroughly enjoyed her Easter Dinner using grass fed beef, so we thought we would share it. Check it out and be sure to FOLLOW @10milewestcattleco for more tips on sustainable farming and healthy living. 

Try this old classic tender beef roulades dish with a modern twist for something new & interesting for Easter dinner it is packed with superfoods & is paleo & keto! Your family will love the char-grilled cauliflower steaks & with homemade chimichurri sauce, it will blow your mind!


Watch How To Make Chimichurri Sauce Here:

SHOPPING CART 🛒:… #Easter2021 #ketodiet #chimichurri

Follow us: Instagram: @eatinglikeanative Facebook: Native Eats TIKTOK: @nativeeats Pinterest: Native Eats

Featured Hamburger Recipe from The Spruce Eats

Featured Hamburger Recipe from The Spruce Eats

Grass Fed Burger

Original Recipe | The Spruce Eats

Prep: 15 mins

Cook: 12 mins

Total: 27 mins

Servings: 6 servings

Yield: 6 burgers

This is the best burger recipe for several reasons. One, this recipe for beef burgers is made with grass-fed beef. That makes these burgers healthier for the environment and your family since grass-fed beef is higher in CLA, a heart-healthy fatty acid. Look for grass-fed beef at Trader Joes, Whole Foods, or other natural food stores.

The second reason this is the best burger recipe is that these beef burgers are incredibly juicy and tasty, thanks to a secret ingredient: a touch of cream and a light brush of butter on the outside. Note: You must cook these burgers on lower heat or they will burn.


  • 1 1/2 pounds grass-fed ground beef
  • 2 tablespoons grated onions
  • 2 teaspoons heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt

Steps to Make It

  1. Combine grass-fed beef, grated onion, cream, and pepper in a large mixing bowl. Do not overwork the beef; mix until combined. Form mixture into 6 burgers.
  2. Prepare grill for indirect medium heat or heat a cast-iron skillet on the stove over medium-low-to-medium heat.
  3. Brush both sides of burgers with melted butter. Sprinkle with kosher salt. Cook burgers until desired doneness is reached, about 4 to 6 minutes on each side, depending on the thickness of the burgers. Let burgers rest 5 minutes before serving.