Birria is a beloved Mexican staple made with tender, slow-cooked meat in a rich, aromatic broth. This version features beef short ribs simmered in our Barbacoa Marinade — a shortcut that saves prep time while delivering bold Oaxacan flavor. The fall-apart rib meat gets tucked into warm tortillas, topped with your fresh garnishes, and served alongside the consomé for sipping and dipping.

Serves: 4-6
Cook Time: 3.5 hours

Ingredients

2.5–3 lbs beef short ribs 

Kosher salt & freshly cracked black pepper

1 tablespoon neutral oil (like avocado or grapeseed)

1 medium white onion, chopped

4 cloves garlic, peeled and smashed

1 jar ¡Ya Oaxaca! Barbacoa Marinade

3 cups water (or enough to cover the meat by ¾)

Corn tortillas, for serving

Instructions

1. Pat short ribs dry with a paper towel and season generously with salt and pepper. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until deep golden brown, about 2–3 minutes per side. Remove from pot and set aside. 
   
   

2. In the same pot, add chopped onion and garlic. Sauté for 5–7 minutes until translucent and fragrant, scraping up any browned bits.
   
   

3. Add the jar of ¡Ya Oaxaca! Barbacoa Marinade and stir to combine with the onions and garlic.
   
   

4. Return the seared beef to the pot. Add water until the meat is just covered. Bring to a gentle simmer, then cover with a tight-fitting lid. Cook on low heat for about 3 hours, or until the meat is fork-tender and pulls apart easily.
   
   

5. While the ribs are cooking, prepare your garnishes: chopped cilantro, shredded cabbage, avocado slices, and lime wedges.
   
   

6. Once cooked, remove beef from the pot, remove the bones and shred with two forks. Skim excess fat off the top of the broth if desired, then ladle the hot consomé into small serving bowls.
   
   

7. Warm tortillas on a hot skillet or comal. 
   
   

8. Load each tortilla with a generous portion of the shredded beef. Top with cabbage, cilantro, and avocado. Drizzle with Salsa Chile de Árbol for extra heat. Serve with consomé. 
   
   

¡Buen Provecho!