In these tacos, the fall apart, tender beef short rib is the star of the show.
Short ribs are rich and full of flavour – and are super easy to make. After a quick browning, you can put them in a slow cooker and come back in a few hours to a delicious, decadent meal.
What you’ll love: You could also serve the short ribs with rice, mashed potatoes or creamy polenta.
Season the short ribs with salt and pepper. Heat oil in a non-stick frying pan and brown the short ribs in batches on all sides. Set aside.
Heat your slow cooker to high. Add all the other ingredients to the cooking bowl, and add the browned short ribs. Ensure they are submerged in the liquid.
Cook with the lid on for 3–3 ½ hours on high or until tender.
Turn the slow cooker off and allow the fat to settle on top. Place two layers of kitchen paper over the surface, allow it to soak up the oil and then discard.
Remove the ribs and allow to cool. When ready to handle, pull the meat off the bone and discard any visible fat and sinew. Pour the liquid into a medium pot or saucepan and cook-off to reduce it by half.
Pour some of the sauce over the shredded short rib meat and serve warm. Heat the taco shells, and stuff meat into the taco shells with sliced avocado, spring onions, a spoonful of sour cream and a squeeze of lime juice.
Short ribs can be very fatty. After the short rib is cooked, you could also cool the meat and sauce in the fridge overnight and then pick off the solid fat that forms on the surface, then reheat the meat and sauce. This is the perfect dish to make ahead of time and feed a crowd.
Serve tacos with sauces like:
– Tabasco chipotle pepper sauce.
– Clarke’s Kitchen chipotle chilli sauce.