Slow Cooked Short Rib Tacos

Fall off the bone Short Ribs made into tasty tacos!

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 6:20:00
Total Time: 6:25:00
Serving Size: Serves 4-6 Ingredients
  • 4 1/2 lbs Boneless Short Ribs (fat trimmed)
  • 2 Cups Beef Stock
  • 2 T Tomato Paste
  • 1 1/2 T Garlic (minced)
  • 1 Tablespoon Adobo Sauce
  • 2 Chipotle Pepper in Adobo Sauce (minced)
  • 2 tsps Dried Oregano
  • 1/3 Cup Red Wine
  • 1 Tablespoon Honey
  • 2 T Apple Cider Vinegar
  • 1 Teaspoon Cornstarch
  • 2 Avocados (sliced thin)
  • 10 8" Flour Tortillas (or any tortillas you like)
  • Parsley (fresh, leaves only)
  • Sour Cream (for serving)
  • 1 Recipe Pickled Red Onions (recipe below)
Directions
  • In your slow cooker, lay down your Short Ribs. In a medium sized bowl, whisk together your beef stock, tomato paste, garlic, adobo sauce, chipotle peppers, oregano, red wine, honey and apple cider vinegar until combined nicely. Pour this whisked mixture over your short ribs. Cook the short ribs on low in your slow cooker for 6 hours.
  • After 6 hours, carefully remove your short ribs to a cutting board and allow them to sit for 10 minutes. While the Short ribs rest, strain the liquid from the slow cooker through a fine mesh sieve and into a fat separator (a device that separates the fat from the good liquid -- fat at the top and the braising liquid at the bottom).
  • Pour the liquid (without the fat) through another fine mesh sieve and into a medium sized sauce pot. Bring the liquid to a boil and cook for about 20 minutes on a medium high heat to let it reduce a little.
  • While the sauce is reducing, shred up your short ribs.
  • In a small bowl, combine your cornstarch with 1 tablespoon of water and mix together until the cornstarch has dissolved in the water. While the sauce is still at a high heat boil (after it's reduced for the 20 minutes), add in your cornstarch mixture and cook for a few more minutes (this will thicken your sauce). Taste the sauce and season with salt and pepper. Now add in your shredded short rib meat to the sauce. Mix and toss to combine, taste and season again if needed -- serve immediately.
  • Serve on your choice of corn or flour tortillas, with sliced avocado, fresh parsley, sour cream, and the pickled onions (recipe below).