Are beef short ribs good for tacos?

Yes, absolutely. Beef short ribs are ideal for tacos because they’re naturally rich and tender when slow-cooked. Their marbled texture breaks down over time, creating flavorful, juicy meat that shreds beautifully. When braised with spices and sauce, the meat soaks up every bit of flavor, making each taco bite hearty and satisfying.

What kind of meat is beef short rib?

Beef short ribs come from the lower section of the ribcage near the breastbone. This cut contains a balance of meat and fat, which makes it well-suited for slow cooking. When prepared properly, the result is deeply flavorful beef that’s perfect for tacos, stews, or noodle dishes.

What is a good side dish for short rib tacos?

Great side dishes include things that bring contrast. Cabbage slaw, citrus-marinated beans, roasted corn salad, or simple rice with fresh herbs all work well. These sides add brightness and texture without overpowering the rich flavor of the beef.

What is the difference between beef ribs and beef short ribs?

What is the difference between beef ribs and beef short ribs? Beef ribs come from the rib section and tend to be longer and leaner. Short ribs are smaller, meatier, and contain more connective tissue. That extra marbling is what makes short ribs perfect for low-and-slow cooking, turning them into tender, flavorful meat that works especially well in tacos.

Beef Short Rib Tacos – Amazing Slow Cooked Dinner Idea

Description

Slow-cooked beef short rib tacos with chipotle sauce, fresh toppings, and bold, smoky flavor. Easy to make in the slow cooker or oven.

Ingredients

Scale

2 tablespoons olive oil

2.5 lbs beef short ribs (about 6 to 7 pieces)

1 teaspoon cumin

1 teaspoon coriander

Kosher salt

Freshly ground black pepper

1 medium onion, diced

6 cloves garlic, smashed

2 chipotle peppers in adobo sauce

1/4 cup molasses

2 tablespoons sherry vinegar

1 cup dark beer (like Negro Modelo)

1 cup beef stock

2 bay leaves

8 corn-flour tortilla shells

1 avocado, pitted and sliced

1/3 cup radishes, thinly sliced

1/3 cup pickled red onion

1/2 cup cilantro leaves

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Instructions

1. Season short ribs generously with salt, pepper, cumin, and coriander.

2. Brown short ribs in olive oil over medium heat until all sides are deeply seared, about 10 minutes.

3. Remove ribs and set aside. Leave 2–3 tablespoons of fat in the pot.

4. Add onion and garlic. Cook for 5 minutes until soft.

5. Blend onions, garlic, chipotle peppers, molasses, vinegar, beer, and stock until smooth.

6. Return short ribs to pot. Pour sauce over them and add bay leaves.

7. Cover and cook: 3 hours in oven at 275°F or 4 hours on high in a slow cooker.

8. Remove meat, shred, discard bones. Reserve sauce.

9. Toast tortillas and fill with shredded meat.

10. Top with avocado, pickled onion, radish, and cilantro. Serve with extra sauce.

Notes

If using oven, make sure your casserole or Dutch oven is tightly covered for even cooking.

The tacos are great made ahead—just reheat meat with sauce.

Adjust spice level by adding more or fewer chipotle peppers.

Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 540
Sugar: 6g
Sodium: 580mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 4g
Protein: 35g
Cholesterol: 110mg