Slow Cooker Short Rib Tacos

These Slow Cooker Short Rib Tacos are a game-changer for taco night. The beef short ribs are incredibly tender and full of rich, savory flavors from a combination of ginger ale, beef stock, and smoky spices. Topped with creamy chipotle slaw and crumbled Queso Fresco, these tacos offer the perfect balance of spicy, savory, and creamy—all in one bite. Whether you’re hosting a taco night or just craving something hearty, these tacos are sure to impress.

Why You’ll Love This Recipe

Slow Cooker Short Rib Tacos are everything you want in a taco: flavorful, tender, and incredibly satisfying. The slow cooking process ensures that the beef is melt-in-your-mouth tender, while the smoky and spicy chipotle slaw and creamy Queso Fresco take the tacos to a whole new level. And the best part? This recipe is easy to make, requiring minimal hands-on time, thanks to the slow cooker doing most of the work!

Ingredients

• 4 lbs beef short ribs

• 2 teaspoons kosher salt

• 1 teaspoon pepper

• 3-4 tablespoons flour

• 3 tablespoons vegetable oil

• 1 bottle ginger ale

• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Short Ribs: Season the short ribs with kosher salt and pepper. Sprinkle the flour evenly over the ribs.

2. Brown the Ribs: Heat a heavy-bottomed pan over medium-high heat and add the vegetable oil. Brown the short ribs on all sides, then transfer them to the slow cooker.

3. Make the Sauce: Add the sliced onions, beef stock, ginger ale, brown sugar, cumin, paprika, chipotle peppers (with adobo sauce), and garlic to the slow cooker. Mix everything together.

4. Cook the Ribs: Place the ribs into the broth mixture and toss in the garlic. Cook on high for 4-6 hours or on low for 8-10 hours, until the ribs are tender.

5. Shred the Beef: Once the ribs are done, remove the beef from the bones and place it back in the juices to absorb the flavors.

6. Assemble the Tacos: Heat the corn tortillas and assemble the tacos by adding the shredded beef, topping with crumbled Queso Fresco, and any other desired toppings.

7. Serve and Enjoy!

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 8 hours

• Total Time: 8 hours 20 minutes

• Servings: 6 servings

Variations

• Spicy Kick: For extra heat, add a few more chipotle peppers or drizzle some hot sauce on the tacos.

• Vegetarian Option: Substitute the beef with a hearty vegetable like portobello mushrooms or jackfruit for a delicious vegetarian taco option.

• Toppings: Add fresh cilantro, avocado, pickled onions, or a squeeze of lime for added flavor and texture.

Storage/Reheating

• Storage: Store any leftover beef in an airtight container in the refrigerator for up to 3 days.

• Freezer-Friendly: You can freeze the shredded beef for up to 2-3 months. Just ensure it’s in a freezer-safe container and thaw it in the refrigerator overnight before reheating.

• Reheating: Reheat the beef on the stovetop over low heat, adding a little beef stock or water if needed to loosen up the sauce.

FAQs

1. Can I use a different cut of beef for this recipe?

Yes, you can use other cuts like chuck roast or brisket, but short ribs are ideal for their flavor and tenderness when slow-cooked.

2. Can I make this recipe in the Instant Pot?

Yes! Cook the short ribs on high pressure for about 60 minutes, then naturally release the pressure. The beef should be just as tender.

3. Can I skip the ginger ale in the recipe?

The ginger ale adds a subtle sweetness and helps tenderize the meat, but you can substitute it with another sweet soda like cola or use apple juice for a similar effect.

4. Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas, though corn tortillas add a more traditional, slightly firmer texture that pairs well with the shredded beef.

5. How can I make this dish spicier?

Add extra chipotle peppers, jalapeños, or your favorite hot sauce to the beef mixture or as a topping.

6. Can I add vegetables to the slow cooker with the beef?

Yes, you can add vegetables like carrots, potatoes, or bell peppers to the slow cooker for a more hearty dish. Just ensure the vegetables are cut into smaller pieces to cook evenly.

7. How do I know when the beef is done cooking?

The beef is done when it’s easily shreddable with a fork. If the meat pulls apart easily, it’s ready to be taken out and served.

8. Can I prepare the beef ahead of time?

Yes, you can cook the beef ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stovetop before serving.

9. How can I make the tacos less messy?

Serve the tacos with a spoonful of the shredded beef, then layer on toppings like cheese and guacamole to help hold everything in place.

10. Can I make the slaw ahead of time?

If you’re adding a slaw, prepare it in advance and store it in the fridge to allow the flavors to meld together before serving.

Conclusion

These Slow Cooker Short Rib Tacos are a delicious and easy way to enjoy a flavorful, tender taco filling. With smoky, spicy beef and a variety of tasty toppings, they’re perfect for a casual dinner or a taco night with friends. The slow cooker does all the work, making this recipe as simple as it is delicious. Whether you’re feeding the family or entertaining guests, these tacos are sure to be a hit!

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