Slow Cooker Short Rib Tacos
 
Ingredients
  • 2-3 lbs. beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 1 cup beef broth
  • About 8-10 small corn tortillas
  • ½ cup sour cream
  • 1 lime, zested and juiced
  • 2 limes, cut into wedges
  • ¼ of a head of green cabbage, shredded
  • ¼ cup crumbled Queso Fresco cheese
  • 2 avocados, sliced
Instructions
  1. In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder, and cumin. Place short ribs in crockpot, and sprinkle with spice mix. Pour broth over the top. Cook on low, for about 6-8 hours or until meat is very tender. If possible, flip meat over a few times while cooking.
  2. Once done cooking, remove short ribs and shred meat. Mix together the zest and juice of lime with the sour cream. Warm tortillas, one at a time, in a small skillet over medium heat. Serve meat warm on top of tortillas. Top with sour cream, limes, cabbage, cheese, and avocados.
Notes
If using smaller boneless ribs, check the meat after about 5 hours, as they will likely cook faster.

Freezing: Combine uncooked short ribs, broth, and spices together in a gallon freezer bag. Remove air and then freeze. Defrost and cook according to directions. Cooked meat can also be frozen in smaller bags with a little bit of the cooking juice.

Source: Adapted from How Sweet Eats
Recipe by Wright Family Table at https://www.wrightfamilytable.com/slow-cooker-short-rib-tacos/