Slow Cooker Short Rib Tacos
Tender, melt-in-your-mouth short ribs slow cooked in bold spices, then shredded and tucked into warm tortillas with fresh toppings—this dish is a flavor explosion! It’s perfect for taco night, entertaining guests, or a weekend treat. The slow cooker does the heavy lifting while you get all the credit.
Prep Time: 15 minutes
Cook Time (Slow Cooker): 7–8 hours on LOW or 4–5 hours on HIGH
Optional Air Fryer Shell Toasting: 3–5 minutes at 350°F (175°C)
Total Time: About 8 hours (mostly hands-off)
Ingredients:
For the short ribs:
2.5 lbs (1.1 kg) bone-in beef short ribs
Salt & black pepper, to taste
1 tbsp olive oil (for browning)
1 onion, diced
4 cloves garlic, minced
1 chipotle pepper in adobo sauce, chopped (optional for smoky heat)
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
1 tbsp brown sugar
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup beef broth
Juice of 1 lime
For serving:
Warm corn or flour tortillas (air-fried for crispiness if desired)
Pickled red onions
Crumbled queso fresco or feta
Chopped cilantro
Avocado slices
Lime wedges
Instructions:
Sear the Short Ribs (Optional but Recommended):
Pat short ribs dry with paper towels, season with salt and pepper.
In a skillet over medium-high heat, add olive oil.
Brown ribs on all sides (about 2–3 minutes per side). Transfer to the slow cooker.
Make the Sauce Base:
In the same skillet, sauté diced onion until soft (about 3–4 minutes).
Add garlic, tomato paste, and chipotle pepper. Cook for 1 minute.
Stir in smoked paprika, cumin, oregano, chili powder, and brown sugar.
Pour in soy sauce, vinegar, beef broth, and lime juice. Stir well.
Slow Cook:
Pour sauce mixture over the short ribs in the slow cooker.
Cover and cook:
Low for 7–8 hours or
High for 4–5 hours, until the meat is fork-tender and falls off the bone.
Shred the Meat:
Remove ribs from the cooker. Discard bones and extra fat.
Shred meat with two forks and return it to the sauce in the slow cooker to soak up flavor for 10–15 more minutes.
Toast Tortillas (Optional – Air Fryer Method):
Preheat air fryer to 350°F (175°C).
Lightly spray tortillas with oil and drape over a taco mold or small rack.
Air fry for 3–5 minutes until lightly crisp.
Assemble Tacos:
Fill each tortilla with shredded beef.
Top with pickled red onions, avocado slices, queso fresco, cilantro, and a squeeze of lime.
Tips & Variations:
No short ribs? Substitute with boneless beef chuck roast.
Spicy lover? Add extra chipotle or sliced jalapeños.
Make it ahead: Short rib filling keeps in the fridge for 3 days and freezes well.
Suggested Sides:
Mexican street corn salad
Cilantro-lime rice
Black bean and mango salsa