Directions
- Preheat the oven to 225F.
- Cut the short ribs into 2” pieces. Season all sides with salt.
- Heat the avocado oil in a large Dutch oven. Once the oil shimmers, add the meat to the pot and sear for 1-2 minutes on each side.
- Remove the seared meat from the pot and pour in the bone broth.
- Bring the broth to a simmer, then return the meat to the pot. It should be completely covered by liquid.
- Add the taco seasoning to the pot and stir to combine.
- Cover the pot and place in the oven. Cook for 3-4 hours (or longer if you have time), until the meat is tender and falls apart easily with a fork.
- Remove the pot from the oven and shred the meat. Spoon some of the liquid over it to keep it juicy, and serve with your favorite taco salads.