1 pack bone-in Florida beef short ribs (usually 4 large ribs attached)
1 large Florida onion, diced small
1 Florida avocado, peeled, pit removed and sliced
1 Florida orange, juiced
1/2 Florida jalapeno pepper, if desired
1 cup Florida sweet peppers, diced medium
1 cup Florida celery, rinsed and diced
2 large Florida tomatoes, diced
4 cups beef broth (low sodium)
2 tablespoons Latin or Taco seasoning
1 tablespoon fresh garlic, chopped fine
1 tablespoon olive oil
Latin style hot sauce to taste
1 cup Florida cantina salsa or your favorite
2 limes, quartered
12 soft corn tortillas
1/2 cup fresh cilantro
Prepare the short ribs by getting them ready to trim. Lay the block of attached short ribs down on a clean cutting surface. The two main sides are very different. One side has a fat cap, and the other is where most of the meat is attached to the bone. Underneath the layer of fat and between the meat is a layer of silver skin that needs to be removed before cooking. Use a sharp knife to trim down the fat all the way to the silver skin and remove the silver skin carefully using the knife. After flipping the ribs over, there will be another membrane that can be removed before or after the cooking process. The membrane will help the meat stay on the bone during cooking and will easily peel off later. To remove it before cooking, peel a part of it up using a knife. Then use a paper towel to grab the membrane so it does not slip while carefully tearing it off.
Preheat oven to 325 degrees. Heat a large Dutch oven or roasting pan over medium heat. Season both sides of the short ribs generously with the taco seasoning blend, then carefully add the olive oil. Add the seasoned short ribs to the oiled pan and cook on both sides for 3 to 4 minutes until a nice crust has formed. Carefully remove the short ribs from the roasting pan. Add the onion, celery and sweet peppers to the roasting pan and cook for 5 to 7 minutes while stirring. Add the diced tomato, jalapeno and garlic and cook for a few more minutes. Deglaze the pan by adding the beef stock, orange juice and a few dashes of hot sauce to taste. Scrape the bottom of the pan to loosen up any cooking bits stuck in the pan. Bring ingredients to a slight simmer and add the short ribs back to the roasting pan. Make sure there is enough liquid to cover the ribs at least halfway. Cover the roasting pan tightly with foil or the lid. Carefully place the pan in the oven and let roast for 3 hours before checking. After 3 hours, check the tenderness of the short ribs by inserting a fork into the meat, and pulling a bit of the meat from the bone. The short ribs are done when the meat easily pulls away from the bone with little effort. If the meat is not tender yet, recover it and put it back in the oven for another hour until tender and falling off the bone. When tender and cooled, remove the short rib meat from the bone and pan into a mixing bowl. Use 2 forks to shred the tender beef. Lightly season with a few pinches of taco seasoning, and juice from half a lime. Lightly stir to coat evenly.
To serve, warm the corn tortillas in the oven at 300 degrees for 5 minutes. Assemble Florida short rib tacos by adding the fresh sliced avocado, and equal amounts of the beef to each corn tortilla. Top each taco with salsa and fresh cilantro. Serve with extra hot sauce and salsa.
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