This recipe is a nod to our Instagram series on ‘Traditional Butchery’. In our second episode, part 1, we focused on the Bowler and Top Rib of Beef, aka the ‘Oven Buster’ – this cut comes from above the chuck and has a good few rib bones which add structure to the meat, it needs these bones to hold it all together whilst cooking. It has an incredible amount of flavour – be prepared to do more than one meal from a single top rib as the amount of meat you get from this one cut is impressive. Cook it low and slow for beautiful, fall off the bone meat that is delicious shredded for pasta, chilli con carne or tacos – the list is endless.  

See our recipe for SLOW ROASTED TOP RIB RAGU to use up left over top rib from this recipe.


1. Preheat your oven to 140C fan.

2. Place all of the ingredients for the top rib of beef in a large, deep cast iron pot. Season generously with salt and pepper and place in the oven for 10 hours to cook low and slow. (I usually do this the day before to save time).

3. After the 10 hours, remove from the oven and allow to cool slightly before shredding the meat until lovely and pulled, pour over some of the excess cooking liquid to keep it moist. (If you are doing this the day before as recommended, shred the meat and allow to cool completely then place in the fridge, this will keep for up to 4 days. You can then simply reheat the amount you want when you make the tacos – note, this amount of meat will make several recipes and can also be frozen once cooked!).

4. Place the ½ thinly sliced red onion and chillies in a bowl and add the salt, sugar and vinegar. Mix well to dissolve the sugar and salt, scrunch the onions and chillies with your hands to help work in the acidity. Set aside and allow to steep for 30 minutes whilst you assemble to rest.

5. To make the guacamole, mix the crushed avocado, the ¼ diced red onion, deseeded tomato, chilli flakes and crushed garlic clove in a bowl. Squeeze in the lime juice and add the extra virgin olive oil, stir well and season with salt to taste. Finish with a pinch of the chopped coriander, set aside.

6. Drain the pickled red onions and chilli at this stage. Set aside.

7. To heat the tortillas, place them either in a hot pan or more ideally, straight on the flame of the hob and warm on each side for 20 seconds until you get a slight charring to them. Place in some foil and wrap with a tea towel to keep warm. Now to assemble your tacos!

8. Take a warm tortilla and spread a spoonful of guacamole on the bottom, then add a generous helping of the pulled top rib, top with a few pickled red onions and chilli slices. Garnish with the chopped coriander, spring onions and lime wedges. Serve with sour cream and chives (optional). Enjoy!


For the top rib:
• 3kg top rib of beef on the bone and tied (ask your butcher to do this)
• 4 large white onions
• 4 large tomatoes, cut into quarters
• 4 garlic cloves, crushed with skins on
• 1 tsp coriander seeds
• 1 tbsp smoked paprika
• 1 tsp brown sugar
• 400ml beef stock
• Salt and pepper to taste

For the tacos:
• 8 soft mini flour tortillas
• ½ red onion, thinly sliced
• 1 red chilli, thinly sliced
• 4 tbsp white vinegar
• 1 tbsp brown sugar
• 2 tsp salt
• 2 avocados, peeled and crushed
• 1 tomato, deseeded and diced
• ¼ red onion, finely diced
• 1 garlic clove, peeled and crushed
• ½ tsp chilli flakes
• Juice of ½ lime
• 1 tsp extra virgin olive oil
• Salt to taste
• 2 spring onions, thinly sliced
• Handful of coriander, roughly chopped
• Lime wedges, for garnish