Tender Slow-Cooked Short Rib Tacos

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.

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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.

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Taco Topping Ideas

• Fresh pico de gallo
• Creamy chipotle coleslaw
• Ripe avocado slices
• Chopped cilantro
• Queso fresco crumbles
• A squeeze of fresh lime juice

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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.