These slow cooker beef short rib tacos are nothing short of delicious. They’re incredibly filling and easy to make as well.
Slow Cooker Beef Short Rib Tacos
Let dinner cook while you are at work and come home to a delicious, warm and healthy meal.
Ingredients
- 2 lbs beef short ribs
- .5 large white onion diced
- 2 garlic cloves minced
- 1 tsp cayenne pepper
- 2 tsp oregano
- 3 T chipotle peppers in adobo sauce
- 1.5 tsp salt
- .75 tsp black pepper
- .33 cup lime juice
- .33 cup beef broth
- 2 T tomato paste
- olive oil for pan
- 18 x 4.5 oz small corn tacos
- one bunch cilantro chopped
Pickled Red Onion
- 1 red onion thinly sliced
- .5 cup apple cider vinegar
- 1 T sugar
- 1.5 tsp kosher salt
Instructions
- Pat ribs dry and season with salt and pepper.
- Heat skillet to medium/high with olive oil, searing the ribs, turning to brown on all sides. DO NOT cook through.
- In the last minute of browning, add the onions and garlic to the skillet, then remove and transfer to slow cooker.
- Add in the rest of the ingredients and cook on low for 8 hours or until meat is cooked through and very tender.
- Remove the ribs and shred, throwing away all bones, then add meat back to slow cooker.
- Let cook on low for 6-8 hours.
- Serve in four tacos/ serving and garnish with pickled red onion and cilantro.
Pickled Red Onion
- Slice onion and place in jar.
- Whisk together the rest of the ingredients in a bowl until the sugar and salt dissolve then pour over onion.
- Let sit at room temperature for an hour before serving.
Notes
Calories – 575
Protein – 33g
Carbs – 42g
Fat – 31g
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Your Coach,
Kyra