Shredded Beef Short Rib Tacos

Election Night 2016 falls on November 8. That means that evening’s Taco Tuesday offering needs to be able to compete with presidential politics. For my returns watch party, I’m going to serve these Shredded Beef Short Rib Tacos done in a slow cooker. I found a recipe on Rick Bayless’ website that I’m using as a jumping off point. After making changes to suit my tastes, I’m quite pleased with the results and I hope you will, too.


Shredded Beef Short Rib Tacos

2 tablespoons olive oil
2 lbs beef short ribs (I prefer bone in)
1 large onion, cut lengthwise
4 garlic cloves, minced
1 teaspoon salt
1 28 ounce can whole, fire roasted tomatoes, drained
1 10 ounce can Rotel tomatoes and green chilies
2 tablespoons Worcestershire
2 bay leaves
1 teaspoon ground cumin
1 bottle beer, 12 ounces

If the insert of your slow cooker is stove-top safe use it. Otherwise, use a large skillet. Heat the oil in your choosen pan over medium high heat. While the oil heats, salt the beef short ribs. Brown the beef on all sides and then remove to a plate.

Reduce the heat and add the onion, stirring regularly. Cook them until soft and golden. This takes about 10 minutes. Add the garlic and sauté until fragrant. Transfer the garlic and onions to the slow cooker.

Sprinkle with salt. Lay the short ribs over the onions, bone side down. Quarter the tomatoes and distribute them and the can of Rotel over and around the beef. Drip the Worcestershire around the beef and then sprinkle the remaining spices around the meat. Pour the beer over everything.

Cover and turn on the slow cooker to high. The meat will be braised in 5-6 hours. Remove the meat from the cooker and the bones from the meat before shredding it coarsely. Strain out the onions and tomatoes and discard the bay leaves. Taste for seasoning. Mix the tomatoes and onions with the beef and serve with refried beans, guacamole and cheese on soft or hard corn tortillas.

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