J.R.S Roasty Rib Tacos With Chimichurri Sauce

• Roasty Ribs
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 tablespoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 tablespoons kosher salt
• 4 pounds short ribs, bone-in
• juice of 2 limes
• 1 cup Mexican beer, such as Corona
• Chimichurri Sauce and Sauteed Peppers
• 1 cup finely chopped italian parsley
• 1/2 cup cilantro, chopped fine
• 1/4 cup red wine vinegar
• juice of 2 limes
• 1/2 teaspoon honey
• 1/2 cup fresh pico de gallo (purchased) or tomato in small dice
• 6 garlic cloves, minced
• 1/3 cup olive oil
• 1-2 jalepenos, minced (optional)
• 2 red bell peppers, thinly sliced
• 2 yellow bell peppers, thinly sliced
• 1 splash of olive oil
• salt and freshly ground pepper to taste
• handmade style corn tortillas
• queso fresco

1. Combine the chili powder, cumin, paprika, garlic powder, pepper and salt in a small bowl. Rub into the short ribs and let sit in the refrigerator for 1/2 hour.
2. Preheat the oven to 500 degrees. Place the ribs bone side down, being sure not to crowd them, and roast for 20 minutes.
3. Remove ribs from oven and pour lime juice and beer over them. Lower the oven temperature to 275 degrees and continue baking for 2.5 hours.
4. Meanwhile, make the Chimichurri sauce. In a small bowl, combine the parsley, cilantro, red wine vinegar, lime juice, honey, pico de gallo, garlic, olive oil, and jalepenos, if desired. Season to taste with salt and pepper.
5. Shortly before the ribs are done, saute the peppers with a splash of olive oil until soft, charred, and slightly caramelized. Season with salt and pepper.
6. When the ribs are done cooking, remove the bones and chop the meat. Assemble the tacos with meat, peppers, a drizzle of chimichurri sauce, and top with queso fresco.

roasty, chili powder, ground cumin, paprika, garlic, freshly ground black pepper, kosher salt, short ribs, beer, chimichurri sauce, italian parsley, cilantro, red wine vinegar, honey, tomato, garlic, olive oil, jalepenos, red bell peppers, yellow bell peppers, olive oil, salt, corn tortillas, queso fresco

Taken from food52.com/recipes/8681-j-r-s-roasty-rib-tacos-with-chimichurri-sauce (may not work)