Smoky short rib tacos are on the menu today — and trust me, you’ll be excited.
I’m seriously obsessed with this combination.
We’re making a bright banana pepper mustard and slaw to pair with rich, slow-cooked short ribs — a balance of tang, heat and deep beefy flavor that turns these tacos into a revelation.
It may sound unusual — banana pepper mustard on tacos? — but give it a try. It could become your new favorite taco.
If you follow along on Instagram, you already know we love Smallman Galley for casual, kid-friendly dining. One of our favorites there is Ba-Co, whose creative tacos inspired this recipe. Their combinations are bold and surprising — the kind that make you want to recreate them at home.
I hesitated the first time I saw a taco topped with a banana pepper mustard and slaw. But one bite erased any doubt — the flavor is incredible. Ba-Co’s version uses smoked brisket and yellow pepper mustard; I chose short ribs because they’re rich, tender and one of my go-to fillings.
Short rib tacos are a serious passion of mine. For this recipe I took a simple shortcut: blend pickled banana peppers with Dijon mustard and honey to make a lively, slightly sweet mustard that brightens every bite.
If you prefer, jarred banana pepper mustard is available commercially and works as an even faster option.
This mustard is spoon-worthy — tangy, slightly sweet and full of pepper flavor. If you love mustard, you’ll absolutely adore it on these tacos.
Even if mustard isn’t your favorite, the smoky short ribs and napa cabbage slaw are fantastic on their own. The mustard simply elevates the tacos with brightness and zip. I have several short rib taco recipes and consistently prefer short ribs over pork carnitas for their richness.
Now I can’t imagine eating short rib tacos any other way.
Smoky Short Rib Tacos with Pepper Mustard Slaw
Smoky Short Rib Tacos with Pepper Mustard Slaw
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Ingredients
smoky short ribs
- 3 pounds boneless beef short ribs
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 tablespoon grapeseed oil
- 1 tablespoon liquid smoke
- 4 to 8 ounces your favorite beer or beef broth
banana pepper mustard
- ½ cup Dijon mustard
- 3 tablespoons diced pickled banana pepper rings
- 2 to 3 tablespoons honey
slaw and topping
- 12 corn or flour tortillas, for serving
- 2 ½ cups shredded napa cabbage
- ½ cup radish slices
- ½ cup chopped fresh cilantro
- ½ cup diced pickled banana pepper rings, for serving
- lime wedges for spritzing
Instructions
short ribs
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Trim excess fat from the short ribs, leaving a bit for flavor. Whisk together the brown sugar, salt, pepper, smoked paprika, garlic powder and cumin.
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Rub the seasoning evenly over the ribs. You can place the ribs directly in the slow cooker, or brown them first for more color and flavor.
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To sear: heat oil in a large pot, dutch oven or searing-capable slow cooker. Sear the ribs on all sides until golden, about 1 minute per side. Transfer to the slow cooker, add liquid smoke and beer or broth, cover and cook on low for 8 hours.
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After 8 hours, remove and shred the short ribs with tongs or forks. Return the meat to the slow cooker and cook on high for about 30 minutes so it absorbs more juices.
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Oven braise option: sear the ribs in an oven-safe dutch oven, add 8 ounces of beer or broth, cover and braise in a 300–325°F oven for 2½ to 3 hours, until tender and falling apart.
banana pepper mustard
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While the short ribs cook, blend the Dijon, diced pickled banana peppers and honey in a food processor until smooth. Taste and adjust honey for sweetness — it should be tangy but balanced.
slaw and topping
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Toss the shredded napa cabbage with some of the banana pepper mustard, or simply dress it with salt, pepper and fresh lime juice if you prefer.
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To assemble tacos: spread mustard on a warmed tortilla, top with slaw and radish slices, add pulled short ribs, finish with cilantro, extra banana pepper rings and a squeeze of lime. Serve and enjoy.
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Give the craziest taco a try — you might be pleasantly surprised.