Slow Cooker Short Rib Tacos

Four beef short rib tacos on a white plate with sliced limes on the side.

These short rib tacos simply melt in your mouth, topped with the creamy chipotle slaw to knock it out of the park.

Course Entrees

Cuisine American

Keyword Beef tacos, slow cooker beef, tacos

Prep Time 20

Cook Time 8

Total Time 8 20

Servings

Calories 367kcal

Author Wendie

Ingredients

4 lbs beef short ribs
2 teaspoon kosher salt
1 teaspoon pepper
3-4 tablespoons flour
3 tablespoons vegetable oil
1 bottle dark beer
2 cups low sodium beef stock
3 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
3 Chipotle peppers plus 2 tablespoons adobo sauce
1 onion sliced
6 garlic cloves minced
1/2 cup crumbled Queso Fresco cheese
Corn tortillas

Instructions

Season the ribs with salt and pepper, then sprinkle the flour over the ribs evenly. Heat a heavy bottom pan over medium-high heat and add oil. Brown the short ribs on all sides and add them to the slow cooker.
Add sliced onions, beef stock, beer, brown sugar, cumin, and paprika chipotle peppers into the slow cooker and mix. Place ribs in the broth and toss in the garlic. Cook on high for 4-6 hours or on low 8-10 hours.
Pull the beef off the ribs and place it back in juices. Heat up the corn tortillas, add your beef and slaw and crumbled Queso Fresco.

Video

Notes

A chuck roast cut into chunks is always a good substitute for beef short ribs.

I like to fry my corn tortillas in a little olive oil to make them crispy, but just warm corn tortillas are also delicious.

Place your extra chipotle peppers in a ziplock freezer bag and freeze them for another use.

Non-Alcoholic: Just add another 1 1/2 cups of beef stock.

Can I braise these beef ribs?

Yes, you can, Follow the directions but sear the meat in a large Dutch oven or large covered pot then add all the ingredients to that. Cover and place in a 325-degree oven and braise for 3 1/2 hours.

Nutrition