Imagine living in a house made of tacos.
How long would it take you to eat your way outside? For me, I’d guess about four days.
It’s been too long since we talked about tacos. Only a couple of months, but long enough. I’ve missed them.
There’s dinner in a slow cooker, right there. Short ribs take a bit more attention because I always sear every side, but it’s worth the effort. Totally worth it.
I stopped using my slow cooker for a while because everything began to taste the same — like whatever had sat in it all day. Many of you agreed that can happen, but since having a child I’ve been using it every couple of weeks. I’d forgotten how great it is to assemble dinner in the morning and come home to it already done.
It makes me feel like I have my life together for a hot minute.
(Spoiler: I don’t.)
And yes — toasted sesame guacamole. It sounds odd at first, but it’s incredible. I’m not afraid to play around with guacamole; this version complements the short ribs perfectly. It just feels right.
I love bacon, sure, but I don’t eat it every day. If bacon disappeared, I think I could survive — until I remember pulled pork, chicken cheesesteaks, and the viral chicken sandwich I’m dying to try but don’t have locally. Then there are short ribs: rich, comforting, and ideal when you want something deeply satisfying. They might be indulgent, but they’re my favorite.
These short ribs were inspired by a sweet-and-spicy pork shoulder I made before. The flavor profile is versatile: while tacos are the plan here, the shredded short ribs can also top sandwiches, pizza, polenta, or mashed potatoes. That kind of flexibility is my favorite in a recipe.
These short ribs would be great for a Super Bowl spread. Put them in the slow cooker early Sunday morning and let them go all day. Prep taco toppings, serve a couple of drink options, set out chips and dips, and you’re golden. Make a big salad that won’t overpower the tacos, add a cheese board or a hearty dip, and keep plenty of tortilla chips on hand for late-night short rib nachos.
Slow Cooker Sweet and Spicy Short Rib Tacos with Sesame Guacamole
Ingredients
- 10 to 12 beef short ribs
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons flour
- 2 tablespoons canola or vegetable oil
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup chili garlic paste
- 4 garlic cloves, minced
- corn tortillas for serving
Napa cabbage slaw
- 1/2 napa cabbage, thinly sliced
- 1/4 red cabbage, thinly sliced
- 1/3 cup shredded carrots
- 1/2 cup cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 limes, juiced
- 1 garlic clove, minced
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons toasted sesame seeds
Toasted sesame guacamole
- 3 avocados, chopped
- 1 lime, juiced
- 1 1/2 tablespoons toasted sesame oil
- 1/4 cup fresh cilantro, chopped
- 1 1/2 tablespoons toasted sesame seeds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Sprinkle the short ribs with salt, pepper and flour. Heat a large skillet over medium-high heat and add the oil. Sear the short ribs in batches until golden on all sides, then transfer them to the slow cooker.
- Whisk together the brown sugar, soy sauce, rice vinegar, chili garlic paste and minced garlic. Pour the mixture over the ribs. Cook on low for 8 to 12 hours.
- Remove the ribs from the cooker (reserve the juices) and let cool slightly. Pull the beef off the bones, trim any excess fat, and shred. Return the shredded beef to the slow cooker with the juices and heat on low or warm so the meat soaks up the sauce for about 30 minutes.
Napa cabbage slaw
- Toss the cabbage, carrots and cilantro in a bowl and season with salt and pepper. Whisk together lime juice, minced garlic, sesame oil, olive oil and honey, then pour over the vegetables and toss to coat. Let sit 20 minutes and sprinkle with toasted sesame seeds before serving.
Toasted sesame guacamole
- Mash the avocados with lime juice, toasted sesame oil, cilantro, sesame seeds, salt and pepper until combined. Serve immediately.
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Now that’s what I call eating green.