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Home / Food / Slow Cooker Short Rib Tacos

Slow Cooker Short Rib Tacos

Food, Main Dish

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These easy slow cooker short rib tacos are perfectly juicy and easy to make! The tacos are seared to perfection for a cheesy, crispy, perfect dinner.

short rib tacos sizzling in a skillet

Short Rib Tacos

Our Taco Tuesdays were made PERFECT with these crispy, juicy short rib tacos! Every bite is full of deep, rich flavor that comes from several hours of slow cooking beef short ribs until they literally fall off the bone. To really push it over the top, we didn’t just toss these in some tortillas… We soaked our tortillas in enchilada sauce and seared the tacos to crispy perfection.

Why you’ll love this recipe:

  • Full of flavor – This recipe has you searing the short ribs before letting it cook in seasonings and enchilada sauce for 4-8 hours. Then the tortillas are drenched in enchilada sauce before finishing the tacos in the pan, so obviously every bite is SUPER flavorful!
  • Great for picky eaters – While this has loads of flavor, it’s a favorite for some of our families’ pickiest eaters! The tacos have just meat and cheese, so the veggie haters stay happy.
  • Perfect for meal prep – The short ribs can easily be cooked ahead of time and even frozen so you can enjoy your tacos later! Leftover short ribs could be added to taco salad, a quesadilla, or so much more!
slow cooker short rib tacos stacked on a blue plate

Short Rib Taco Ingredients

Here’s a quick rundown of what you’ll need for the short ribs. Find exact measurements in the printable recipe card at the bottom of the page.

  • Short ribs – Bone-in. These tend to have much more flavor than the boneless version, and you get the added benefit of making stock with the bones later!
  • Canned goods: Enchilada sauce and Tomatoes with green chilies – You can use the canned sauce or make your own if you’d like. I used the original rotel (tomatoes with green chilies), but you can choose a spicier version if you like it extra hot!
  • Seasonings: Chili powder, Paprika, Garlic powder, Cumin, Kosher salt, Pepper
  • Garlic and White onion – Feel free to use yellow onion if you prefer, but it gives a milder, sweet flavor versus the sharp taste that comes from a white onion.
  • Beef broth, Lime juice, and Fresh thyme (optional) – Store-bought or homemade broth will work great. Fresh or bottled lime juice are fine.

For the tacos, you’ll also need corn tortillas, cheese, and butter. I recommend using your favorite melty cheese (like pepper jack) to get the right texture. While queso fresco and cotija add great flavor to a taco, they don’t melt the way we want. You’ll also want to have a little extra enchilada sauce or the liquid from the slow cooker as well.

two short rib tacos on a skillet

How to Make Short Rib Tacos in the Slow Cooker

This easy crockpot recipe is simple. As far as tools go, you’ll need a skillet and stovetop or hot plate, a shallow bowl or pie plate, and a slow cooker. Here’s a quick step-by-step guide for these tasty tacos.

Sear short ribs

Pat the short ribs dry and season with salt and pepper. If there are any excess fatty bits that need to be trimmed off, do that now. Heat a large skillet to medium heat and spray with cooking oil or add 1 tablespoon olive oil to the pan. Sear the short ribs on each side about 2 minutes, until they have a nice sear.

short ribs in a skillet
seared short ribs in a slow cooker

Cook in slow cooker

Transfer the short ribs to a slow cooker. (Prep it with a liner first if you want to avoid the cleanup.) Top the ribs with the enchilada sauce, canned tomatoes, spices, garlic, onion, beef broth, lime juice and herbs if using.

Cook on low up to 8 hours or on high up to 4 hours. Once the ribs are falling off the bone and are fork tender, they’re finished.

short ribs, tomatoes, onion, garlic, broth, and thyme in the slow cooker

Shred

Remove the ribs from the slow cooker and shred, discarding the bones. If desired, spoon a little bit of the sauce remaining in the slow cooker over the meat. At this point you can use the meat for tacos, burritos, bowls, nachos, and more.

corn tortilla in shallow bowl of enchilada sauce
enchilada tortillas on a skillet

Make tacos

Heat a cast iron skillet to high heat. When the skillet is very hot, add the butter and let it melt. Quickly dip the tortilla in the enchilada sauce (carefully) and place the soaked tortilla in the hot butter. Add the cheese and meat to the tortilla. Once the tortilla has begun to brown, fold one half of the tortilla over. If needed, flip the tortilla to brown the other side until it is crisp. Serve immediately!

cheese on tortillas in a skillet
shredded short ribs on melted cheese on tortillas in a skillet

How to Serve Short Rib Tacos

These delicious tacos are amazing on their own, but we to drizzle them with our favorite toppings like Mild Salsa or Salsa Verde. If you prefer a creamy dip for your tacos, try this Smoked Queso or Creamy Jalapeno Sauce! You could sprinkle with some cotija or queso fresco for some extra cheese if you prefer! We love adding these Smashed Brussels Sprouts with Queso on the side.

More sides to serve with tacos:

  • Mexican Street Corn
  • Cilantro Lime Cauliflower Rice
  • Corn Fritters
  • Avocado Bacon Dip
  • Seasoned Black Beans
short rib tacos sizzling in a skillet

Store

It’s best to store the short ribs and taco ingredients separately. Allow the meat to cool completely, then place it in an airtight container and refrigerate up to 3-4 days. If you have already-made tacos leftover, store those in a different container and consider placing a paper towel or two between them to prevent them from becoming soggy.

Can I freeze short ribs?

Yes, short ribs are an excellent freezer meal! After allowing the meat to cool completely, portion it out as you’d like (we like 1/4 lb servings), and freeze in small bags (pressing out as much air as possible). Place the smaller bags in a larger freezer bag for added protection. Thaw and enjoy within 3-6 months for the best flavor and texture.

show cooker short rib tacos with melty cheese on a skillet
closeup of short rib tacos

Reheat

Leftover seared tacos are best reheated in a skillet on medium low, covered with a lid. Heat for 3-5 minutes on each side until warmed through. If you’re reheating a lot, use the oven: Preheat it to 350, place tacos on a baking sheet, and bake for 5-10 minutes until warmed through (flip to get both sides crisp). The air fryer can dry them out if you’re not careful–Try 325 degrees for 2-4 minutes. You can microwave them, but they lose any crispiness on the shell.

If you’re reheating the short ribs on their own, microwaving is your quickest option–Just place on a microwave-safe plate, spoon over a little leftover liquid if you still have it, then blast in 1-minute increments at 50% power until warmed through. If you prefer the oven, place it in a baking dish with a bit of the liquid and reheat for 10 minutes or until warmed through.

If you like these tacos, you will LOVE these tasty recipes!

  • Instant Pot Tacos with Spicy Coleslaw – There is a TON of flavor packed into this easy recipe! It’s easy to make low-carb with Carb Balance tortillas, too.
  • Bacon Breakfast Tacos – Tacos aren’t just for dinner! Fluffy eggs, crispy bacon, and melty cheese are the best way to start the day!
  • Cauliflower Tacos – Perfect for Meatless Mondays or when you want a lighter, healthier taco! Cauliflower gets perfectly crispy and is amazing with the avocado crema.
  • Shrimp Tacos – These are quick, easy, and pretty healthy! Shrimp cooks super quickly in the air fryer so you can get these on the table in a flash.
  • Keto Tacos – When you want to keep things super low-carb, you can replace your tortilla with these melted cheese shells!
  • Flank Steak Tacos – These are stuffed with delicious, marinated steak, perfect for easy weekdays or when you’ve got company over!
slow cooker short rib tacos stacked on a blue plate

Slow Cooker Short Rib Tacos

Farmlife DIY
These easy slow cooker short rib tacos are perfectly juicy and easy to make! The tacos are seared to perfection for a cheesy, crispy, perfect dinner!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Food, Main Course
Cuisine Mexican
Servings 6 servings (3 street tacos each)
Calories 265 kcal

Equipment

  • Slow cooker

Ingredients
  

For the short ribs

  • 2 pounds bone in short ribs
  • 1 10-ounce can enchildada sauce
  • 1 10-ounce can tomatoes with green chilies (Ro-Tel)
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons kosher salt
  • 5 cloves garlic peeled
  • 1 white onion peeled and quartered
  • 1 cup beef broth
  • 2 limes juiced
  • fresh thyme optional

For the tacos

  • street taco tortillas corn, flour, low carb or gluten free will work
  • A shallow bowl with cold or room temperature enchilada sauce or some of the cooking liquid from the slow cooker (just try to skim off as much fat as possible or they will be very greasy.)
  • Shredded or crumbled cheese any variety or mixture you prefer.
  • Butter a neutral cooking oil can also be used.

Instructions
 

  • Pat the short ribs dry and season with salt and pepper. Heat a large skillet to medium heat and spray with cooking oil or add 1 tablespoon olive oil to the pan. Sear the short ribs on each side for about 2 minutes until they have a nice sear.
  • Transfer the short ribs to a slow cooker. Top the ribs with the enchilada sauce, canned tomatoes, spices, garlic, onion, beef broth, lime juice, and herbs if using.
  • Cook on low for up to 8 hours or on high for up to 4 hours. The ribs are done when they are falling off the bone and fork tender.
  • When ready to serve, remove the ribs from the slow cooker and shred, discarding the bones. If desired, spoon a little bit of the sauce remaining in the slow cooker over the meat.
    At this point, you can use the meat for tacos, burritos, bowls, nachos, and more. Below are the directions for the tacos photographed

To make the tacos:

    Warning: You need high heat, and this will get smoky. Turn on the exhaust fan in the kitchen before you get started. This process goes quickly, so it is best to prep your ingredients ahead of time.

    • Heat a cast iron skillet to high heat. When the skillet is very hot, dip the tortilla in the enchilada sauce, carefully and quickly butter the skillet and place the soaked tortilla in the hot skillet.
    • Add the cheese and meat to the tortilla; once the tortilla has begun to brown, fold one-half of the tortilla over. If needed, flip the tortilla to brown the other side until it is crisp. Serve immediately.

    Notes

    • This recipe serves 6 people, with three tacos being a serving size.
    • If using a carb balance street taco three tacos has 523 calories, 31 grams of fat, 158 grams of cholesterol, 1530 grams of sodium, 35 carbs, 26 grams of fiber, 0.7 grams of sugar, 49 grams of protein. NET CARBS: 9

    Nutrition

    Serving: 0.25 of meat (see notes for full taco nutrition)Calories: 265kcalCarbohydrates: 4gProtein: 31gFat: 14.1gCholesterol: 120.9mgSodium: 802mgFiber: 0.7gSugar: 0.5g
    Tried this recipe?Let us know how it was!

    November 15, 2023 ·

    Previous Post: « How to Make Pepper Jelly
    Next Post: Mustard Greens with Bacon »
    4.67 from 3 votes (3 ratings without comment)

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