Slow Cooker Short Rib Tacos

Preheat your oven to 300°F (150°C).

In a large oven-safe pot, heat the olive oil over medium-high heat.

Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.

In the same pot, add the chopped onion and garlic, sautéing until softened.

Stir in the cumin, chili powder, and smoked paprika, cooking for another minute.

Return the short ribs to the pot, add the beef broth, and bring to a simmer.

Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, until the meat is tender and falls off the bone.

Remove the short ribs from the pot and shred the meat, discarding the bones.

Warm the corn tortillas in a dry skillet or directly over a flame until pliable.

Assemble the tacos by placing shredded short rib on each tortilla, topping with cilantro, avocado slices, and a squeeze of lime.

Equipment Needed

Spice Level:

Dietary