I am a big fan of all things Short Rib, and an even bigger fan of Mexican Food….so when I thought of making Short Ribs Tacos, I took to social media to see if my Urban Cookery followers would be into learning this recipe. The results were resoundingly in favor of Short Rib Tacos and so I give you, my Slow Cooker Short Rib Tacos with Homemade Pickled Red Onions.
Let me first state that the pickled onions in this dish are an absolute MUST. Do not make this dish unless you plan on having the onions on top. The acidity and crunch of the onions really helps cut through the heaviness and bold flavors that Short Ribs have. I am not usually a fan of pickled things, but have become a total convert because of these onions. Not only are they so easy a child could make them, but you can make a big batch of them and keep them in the fridge for up to 4 weeks to use on future dishes (they go great on a bagel with cream cheese & lox)!
In terms of other toppings for the taco, I added fresh sliced avocado, parsley leaves (another really great addition to the flavor profile) and some sour cream…you can also add fresh diced tomato (I tried it out on a few tacos and liked how it worked). These tacos can be served on whatever tortilla you like – corn, flour, hard shell, soft shell, etc etc.
This is a great dish to make if you have to serve a crowd -- you can make it into a DIY Taco Bar….or make it for dinner like I did and enjoy the leftovers for a few days (braises always taste better the longer they sit in the fridge)!
Slow Cooked Short Rib Tacos
Fall off the bone Short Ribs made into tasty tacos!
Pickled Red Onions
A quick and easy Pickled Red Onion