Get ready to transform your taco night with the most mouthwatering, fall-apart tender beef short rib tacos you've ever tasted! These aren't just any tacos - they're a culinary journey that will transport your taste buds straight to flavor paradise. With minimal prep and the magic of slow cooking, you'll create restaurant-quality tacos that will have your family and friends begging for seconds. Imagine succulent, deeply seasoned beef so tender it practically melts in your mouth, nestled in warm tortillas and topped with fresh cilantro - this recipe is about to become your new weekend cooking obsession!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 pounds beef short ribs
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortillas for serving
- Fresh cilantro for garnish
Instructions
- Begin by preparing the beef short ribs. Pat them dry with paper towels and season generously with salt and pepper on all sides.
- In a large skillet over medium-high heat, add a small amount of oil. Once the oil is hot, sear the beef short ribs in batches until they are browned on all sides, about 3-4 minutes per side. This step adds flavor to the meat. Transfer the seared ribs to the slow cooker.
- In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Once the onion and garlic are fragrant and softened, add them to the slow cooker with the beef short ribs.
- Pour in the beef broth, ensuring the short ribs are mostly submerged. Add the chili powder and cumin, stirring to combine all the ingredients well.
- Cover the slow cooker with the lid and set it to low. Cook for 8 hours, allowing the flavors to meld and the meat to become tender.
- After 8 hours, carefully remove the short ribs from the slow cooker. Use two forks to shred the meat, discarding any excess fat and bones. Return the shredded beef to the slow cooker, stirring it into the remaining juices for added flavor.
- Warm the tortillas in a skillet or microwave. To serve, place a generous amount of the shredded beef mixture onto each tortilla.
- Garnish the tacos with fresh cilantro and any additional toppings of your choice, such as diced onions, lime wedges, or avocado.
- Enjoy your Slow Cooker Beef Short Rib Tacos with your favorite sides and beverages!
Tips
- Searing is crucial! Take the time to brown the short ribs before slow cooking to develop a rich, deep flavor profile.
- Choose well-marbled short ribs for maximum tenderness and taste. The fat will render during slow cooking, making the meat incredibly juicy.
- Don't rush the cooking process. The 8-hour low and slow method is key to achieving melt-in-your-mouth beef.
- For extra flavor, try adding a splash of dark beer or red wine to the beef broth.
- Make sure to shred the meat while it's still warm for the best texture and easier pulling.
- Warm your tortillas just before serving to prevent them from becoming soggy.
- Experiment with toppings like pickled red onions, fresh lime juice, or a spicy salsa to customize your tacos.
Nutrition Facts
Calories: 380kcal
Carbohydrates: g
Protein: 30g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 90mg
