These melt-in-your-mouth slow-cooked short rib tacos are full of bold, savory flavor, perfect for taco night or any time you want a hearty, comforting meal. Cooked low and slow until the meat is fall-off-the-bone tender, these tacos are always a crowd-pleaser in our home. From Salsa Chicken Tacos to Flank Steak Street Tacos with a side of homemade Mexican rice, tacos are a weekly tradition around here—and these short rib tacos are one of our all-time favorites.
Why You’ll Love This Recipe
This slow-cooker method allows the short ribs to simmer in a rich, flavorful sauce, developing deep layers of taste as they cook. The result? Juicy, tender beef that pairs perfectly with warm tortillas for a comforting, flavor-packed taco.
Ingredients
- Beef short ribs – Bone-in for the most flavor, but boneless works great too. You can also substitute with large chunks of beef chuck roast.
- Flour – Use all-purpose flour for coating, or cornstarch as a gluten-free option.
- Oil – Vegetable, avocado, or olive oil all work well for searing.
- Onion – White or yellow onions add a sweet, mellow flavor as they cook down.
- Garlic – Freshly minced garlic brings out the best flavor.
- Beer – A dark beer adds depth and richness.
- Beef stock – Go for low-sodium beef broth or stock to control salt levels.
- Chipotle peppers in adobo – Add smoky heat. Freeze any leftovers for future recipes.
- Seasonings – A mix of cumin, smoked paprika, and brown sugar gives a perfect balance of spice and sweetness.
- Taco shells – We love corn tortillas, but flour tortillas work just as well.
Step-by-Step Instructions
Step 1: Generously season the short ribs with salt and pepper, then coat them lightly with flour on all sides.
Step 2: In a hot skillet or Dutch oven, heat oil over medium-high. Add a few ribs at a time and sear until browned on all sides.
Step 3: Transfer the browned ribs to a plate and set aside.
Step 4: Add sliced onions, minced garlic, chipotle peppers, beer, beef stock, and seasonings to the slow cooker.
Step 5: Place the seared short ribs into the liquid, cover, and cook on low for 7–8 hours or until the meat is fork-tender.
Step 6: Remove ribs from the slow cooker and shred the meat with two forks, discarding any bones or excess fat.
Taco Topping Ideas
- Fresh pico de gallo
- Creamy chipotle coleslaw
- Ripe avocado slices
- Chopped cilantro
- Queso fresco crumbles
- A squeeze of fresh lime juice
Recipe Tips
- Fry corn tortillas in a touch of olive oil for a crispy edge, or simply warm them before serving.
- Leftover chipotle peppers can be frozen in a sealed bag for future use.
- For a non-alcoholic version, substitute the beer with an additional 1½ cups of beef stock.
These melt-in-your-mouth slow-cooked short rib tacos are full of bold, savory flavor, perfect for taco night or any time you want a hearty, comforting meal. Cooked low and slow until the meat is fall-off-the-bone tender, these tacos are always a crowd-pleaser in our home. From Salsa Chicken Tacos to Flank Steak Street Tacos with a side of homemade Mexican rice, tacos are a weekly tradition around here—and these short rib tacos are one of our all-time favorites.
Why You’ll Love This Recipe
This slow-cooker method allows the short ribs to simmer in a rich, flavorful sauce, developing deep layers of taste as they cook. The result? Juicy, tender beef that pairs perfectly with warm tortillas for a comforting, flavor-packed taco.
Ingredients
- Beef short ribs – Bone-in for the most flavor, but boneless works great too. You can also substitute with large chunks of beef chuck roast.
- Flour – Use all-purpose flour for coating, or cornstarch as a gluten-free option.
- Oil – Vegetable, avocado, or olive oil all work well for searing.
- Onion – White or yellow onions add a sweet, mellow flavor as they cook down.
- Garlic – Freshly minced garlic brings out the best flavor.
- Beer – A dark beer adds depth and richness.
- Beef stock – Go for low-sodium beef broth or stock to control salt levels.
- Chipotle peppers in adobo – Add smoky heat. Freeze any leftovers for future recipes.
- Seasonings – A mix of cumin, smoked paprika, and brown sugar gives a perfect balance of spice and sweetness.
- Taco shells – We love corn tortillas, but flour tortillas work just as well.
Step-by-Step Instructions
Step 1: Generously season the short ribs with salt and pepper, then coat them lightly with flour on all sides.
Step 2: In a hot skillet or Dutch oven, heat oil over medium-high. Add a few ribs at a time and sear until browned on all sides.
Step 3: Transfer the browned ribs to a plate and set aside.
Step 4: Add sliced onions, minced garlic, chipotle peppers, beer, beef stock, and seasonings to the slow cooker.
Step 5: Place the seared short ribs into the liquid, cover, and cook on low for 7–8 hours or until the meat is fork-tender.
Step 6: Remove ribs from the slow cooker and shred the meat with two forks, discarding any bones or excess fat.
Taco Topping Ideas
- Fresh pico de gallo
- Creamy chipotle coleslaw
- Ripe avocado slices
- Chopped cilantro
- Queso fresco crumbles
- A squeeze of fresh lime juice
Recipe Tips
- Fry corn tortillas in a touch of olive oil for a crispy edge, or simply warm them before serving.
- Leftover chipotle peppers can be frozen in a sealed bag for future use.
- For a non-alcoholic version, substitute the beer with an additional 1½ cups of beef stock.
