Chef Paddy’s Smoked Carne Roja

Short ribs start in the smoke and finish in a chile-citrus braise with Let’s Taco ’Bout It Blend . Built slow, bold, and ready for the Cinco de Flavor table.

Ingredients

For the Short Ribs:

• 3–4 lbs bone-in beef short ribs (English cut)
• Kosher salt and black pepper, to taste
• 2 tbsp olive oil
• 1–2 tbsp Let’s Taco ’Bout It Blend

For the Braising Sauce:

• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 small white onion, quartered
• 4 garlic cloves, peeled
• 1½ cups low-sodium beef stock
• 1 cup fire-roasted crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp apple cider vinegar
• Zest and juice of 1 orange
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 1 tbsp Let’s Taco ’Bout It Blend

Instructions

1. Season the Ribs: Pat dry, coat with olive oil, and season generously with salt, pepper, and Let’s Taco ’Bout It Blend . Let sit at room temp.
2. Smoke: Preheat smoker to 250°F using oak or hickory (add cherry for a touch of sweetness). Smoke ribs bone-side down for 2–2½ hours until bark sets and internal temp hits ~160°F.
3. Toast & Soak Chiles: Toast guajillo and ancho chiles in a dry skillet 1–2 minutes per side. Soak in hot water for 20 minutes until softened.
4. Build the Sauce: Blend softened chiles with onion, garlic, tomatoes, tomato paste, vinegar, orange zest and juice, beef stock, cumin, paprika, cinnamon, and Let’s Taco ’Bout It Blend until smooth.
5. Braise: Transfer ribs to a Dutch oven or foil pan. Pour sauce over to mostly cover. Cover tightly and braise at 300°F (oven or smoker) for 2½–3 hours until fork-tender.
6. Finish: Rest ribs 15 minutes. Optional: skim fat and reduce sauce on stovetop for deeper flavor.
7. Serve: Serve whole with sauce spooned over, or shred and toss with reduced braising liquid for tacos or bowls.

Chef Paddy’s Tips

• Layer the Blend: Using Let’s Taco ’Bout It Blend in both the rub and the braise builds deep, consistent flavor.
• Smoke + Braise = Magic: You get bark from the smoke and tenderness from the braise—best of both worlds.
• Rest Before Serving: Always rest before slicing or shredding for the juiciest result.
• Next-Day Win: Even better the next day—skim fat, reduce sauce, and reheat gently.

Let’s cook with heart and hustle.