These short rib tacos are the ultimate blend of rich, tender beef and bold, crave-worthy flavor—perfect for taco night, game day, or any time you’re craving next-level comfort food

Bold, juicy, and bursting with flavor, these Chimichurri Marinated Short Rib Tacos are a game-changer for your next taco night. Tender beef short ribs are soaked in a vibrant homemade chimichurri sauce, then grilled or seared to perfection for a smoky, herby bite in every tortilla. Topped with fresh garnishes like pickled red onions, crumbled queso fresco, and a squeeze of lime, these tacos deliver a mouthwatering balance of richness and brightness. Whether you’re feeding a crowd or just spicing up your weeknight dinner, this recipe is a guaranteed hit.

Feeds 2-4 

Prep time 12-24 hours 

Cook time 15 minutes

Why These Short Rib Tacos Work

The Chimichurri Marinade Tenderizes and Infuses Flavor: Chimichurri is naturally acidic thanks to the vinegar and fresh herbs, which makes it an excellent marinade for tough cuts like short ribs. The acid breaks down connective tissue while the garlic, parsley, oregano, and chili flakes infuse the meat with vibrant, bold flavor. After marinating, the short ribs come out incredibly tender and deeply seasoned—no bland bites here.

Short Ribs Offer Rich, Beefy Depth: Short ribs are packed with marbled fat and connective tissue that, when cooked properly, melt into ultra-rich, juicy meat. Their natural savoriness pairs beautifully with the brightness of chimichurri, creating the perfect balance of richness and freshness in every taco. Unlike leaner cuts, short ribs give these tacos that irresistible “slow-cooked” beef flavor.

The Flavor Contrast Creates a Perfect Bite: These tacos hit every note—herbaceous, tangy, smoky, savory, and spicy. The bright green chimichurri cuts through the richness of the beef, while garnishes like pickled onions and lime add acidity and crunch. That dynamic contrast keeps each bite exciting and satisfying, elevating the taco beyond the usual.

They’re Versatile and Impressive Yet Easy to Make Ahead: You can marinate the short ribs a day in advance, making them ideal for entertaining or meal prep. Cook the meat low and slow or quick-sear it depending on your time. Either way, the result is a taco that looks gourmet but doesn’t require a ton of effort—perfect for backyard BBQs, weeknight dinners, or casual parties.

Ingredients:

• 1 bunch cilantro
• 1 bunch Italian parsley 
• 1 teaspoon red pepper flakes 
• 1 teaspoon dried oregano 
• Flanken short ribs(The package i used for this recipe was 2 pounds) 
• ½ red onion 
• ¼ cup olive oil 
• ¼ cup white wine vinegar(red wine vinegar will work as well) 
• 4-5 cloves of garlic 
• Tortillas 
• Salt & pepper to taste 
• Pico de gallo 
• Mexican crema
• Limes 

Prep

Make the Chimichurri Marinade: To start, grab a food processor and add the following fresh ingredients: cilantro, parsley, red pepper flakes, dried oregano, chopped red onion, garlic cloves, olive oil, white wine vinegar, salt, and pepper.

Blend to Desired Consistency: Next, blend everything together until it forms a thick, vibrant paste. You may need to add a little more olive oil to achieve the perfect marinade consistency. You’re aiming for a rich, paste-like texture that will cling to the meat.

Marinate the Short Ribs: Then, place your flanken-cut short ribs into a deep dish or a large zip-top bag. Pour the chimichurri marinade over the ribs, making sure to coat all sides evenly. Massage the marinade into the meat for maximum flavor.

Let the Flavors Develop: Now, transfer the marinated short ribs to the refrigerator and let them sit for 12 to 24 hours. The longer they marinate, the more flavor you’ll get in every bite.

Prep for Grilling: Once marinated, remove the short ribs from the fridge and take them out of the marinade. Pat them completely dry using paper towels—this helps get a great sear. After that, season both sides with a little more salt and pepper.

Cooking Process

Fire Up the Grill: Preheat your grill to medium heat. Carefully place the short ribs directly on the grill grates. Flip them every 2 minutes to build a flavorful crust and cook them evenly. Grill until the internal temperature reaches 145–150°F (63–66°C) for medium doneness.

Toast the Tortillas: While the short ribs are cooking, toss your tortillas on the grill for 30–60 seconds per side. This adds a nice char and makes them more pliable for assembling tacos.

Slice and Build Your Tacos: Once cooked, remove the bones from the short ribs and slice the meat into small, even pieces. This helps create a consistent bite throughout each taco.

Assemble and Garnish: Now for the fun part—assemble your tacos! Load the sliced short rib onto the grilled tortillas. Finish with fresh pico de gallo, a drizzle of Mexican crema, a squeeze of lime juice, and a sprinkle of chopped cilantro for that extra pop of flavor.

Serve and Enjoy: Serve immediately while warm and juicy. These chimichurri short rib tacos are packed with bold, zesty flavor and are sure to be a hit at your next cookout or taco night.

If you are looking for another taco recipe try these Carne Asada Tacos