Imagine living in a house made of tacos.
How long would it take to eat your way outside? For me, probably about four days.
It’s been too long since I wrote about tacos — only a couple months, but still. I had forgotten how satisfying they are.
There’s dinner, right there, waiting in the slow cooker. Short ribs take a bit of work because I like to sear every side, but the effort pays off — the caramelized crust is worth it.
I stopped using my slow cooker for a while because many slow-cooker meals can end up with a single “slow cooker” aroma. Since becoming a parent, though, I’ve been pulling it out more often. Tossing everything together in the morning and coming home to a finished dinner is a small victory that feels like winning — even when life says otherwise.
Also: toasted sesame guacamole. I was hesitant at first, but it’s incredible. The toasty sesame flavor complements the rich short ribs perfectly. It sounds unusual, but it works beautifully.
I love bacon, pulled pork, chicken cheesesteaks, and of course short ribs — my favorite cut of beef. They’re rich, comforting, and perfect when you want food that hits all the feels. These short ribs are no exception.
The recipe idea came from a sweet-and-spicy pork shoulder I made over New Year’s. The flavor profile is versatile: beyond tacos with a vinegary slaw and sesame guacamole, the ribs work for sandwiches, pizza toppings, or served over polenta or mashed potatoes. A big pot of these ribs makes for flexible, crowd-pleasing meals.
Think Super Bowl menu: put the short ribs in the slow cooker early Sunday, let them cook all day, and set out taco toppings. Pair with a couple of drink options — something citrusy and a fruit-forward pitcher — plus a creamy dip or cheese board and a neutral salad to balance the rich tacos. Don’t forget tortilla chips for late-night short rib nachos.
Slow Cooker Sweet and Spicy Short Rib Tacos with Sesame Guacamole
4 to 6
10 hours
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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 tablespoons 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
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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 brown on all sides. Place the seared ribs in the slow cooker.
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Whisk together 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.
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Remove the ribs (reserve the juices) and let them cool slightly so you can handle them. Pull the meat from the bones, discard excess fat if desired, and return the shredded beef to the slow cooker with the juices. Keep on low or warm and toss to coat. Let the beef soak up the juices for about 30 minutes before serving.
Napa Cabbage Slaw
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Combine cabbage, carrots and cilantro in a bowl and season with salt and pepper. Whisk together lime juice, garlic, sesame oil, olive oil and honey, then toss the dressing with the vegetables. Let sit for 20 minutes and sprinkle with sesame seeds before serving.
Toasted Sesame Guacamole
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Mash all guacamole ingredients together in a bowl and serve immediately.
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Now that’s eating green.