Slow-Cooker Beef Short Rib Taco Salad

So, in this new year of blogging I have now worked with a new-to-me ingredient: short ribs! I wasn’t sure how tricky they would be, but this recipe does a great job tenderizing the meat so that it falls off of the bone. Super easy and really delicious for tacos. Or, you know, a taco “salad”. There is no lettuce in this salad, but feel free to add it.

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We love mixing fruit into our salsas now, and it paired well with the beef. We opted out of making tacos this time because K said they can be a bit messy and he really just cared about the filling. I figured, less work for me, so that’s fine! We ended up eating it with rice, and the rice soaked up the extra sauce perfectly.

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Of course, the other awesome part of this dish is that it is a slow-cooker meal so you get to smell it in your house and enjoy it that evening, without spending a long time prepping it. This was a pretty “straight to the crockpot” kind of dish, so I am keeping it in mind for the future. It is easy and would be great to freeze leftovers.

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Directions for Beef Short Rib Taco Salad

Adapted from Foxes Love Lemons

Short Ribs

  • Oil
  • About 3 pounds bone-in short ribs (mine said beef chuck short ribs)
  • 1 cup chopped onion
  • 2 Tablespoons minced garlic
  • 1/2 teaspoon minced ginger
  • 2 Tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons soy sauce
  • 1.5 cups beef broth
  • 2 Tablespoons rice vinegar
  • 1 serrano pepper, minced (seeds can be removed for less spice)
  • 2 Tablespoons wasabi sauce (like this one)
  • 1 Tablespoon honey
  • 2 Tablespoons chopped cilantro

Mix together all of the ingredients except for the oil, short ribs, onion, and cilantro in the bowl of your slow-cooker. In a heavy-bottomed skillet, brown the different sides of the short ribs.

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You might wish to add a bit of oil to the pan to start. Then, place in the slow-cooker bowl.

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Saute the onions in the beef fat for a few minutes until they start to soften.

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Then, add to the slow-cooker bowl. On low power, the ribs will take about 8 hours. On high power, about 4 hours. 

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When the time is up, strain the broth and set it aside. Remove the bones from the meat and shred the meat back into the slow cooker bowl, along with the remaining bowl contents. Add the cilantro as well. Skim off the fat from the broth, with whatever tools or techniques you wish. Then, pour as much as you like back into the bowl. Bring back up to temperature if necessary before serving.

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Finishing Touches

  • Diced pineapple
  • Diced strawberries
  • Cilantro, chopped
  • Lime juice
  • A few carrots diced (food processor worked perfectly for this)

Mix together as much of the above ingredients as you like. Serve on top of the short ribs.

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Directions for Beef Short Rib Taco Salad (without pictures)

Adapted from Foxes Love Lemons

Short Ribs

  • Oil
  • About 3 pounds bone-in short ribs (mine said beef chuck short ribs)
  • 1 cup chopped onion
  • 2 Tablespoons minced garlic
  • 1/2 teaspoon minced ginger
  • 2 Tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons soy sauce
  • 1.5 cups beef broth
  • 2 Tablespoons rice vinegar
  • 1 serrano pepper, minced (seeds can be removed for less spice)
  • 2 Tablespoons wasabi sauce (like this one)
  • 1 Tablespoon honey
  • 2 Tablespoons chopped cilantro

Mix together all of the ingredients except for the oil, short ribs, onion, and cilantro in the bowl of your slow-cooker. In a heavy-bottomed skillet, brown the different sides of the short ribs. You might wish to add a bit of oil to the pan to start. Then, place in the slow-cooker bowl. Saute the onions in the beef fat for a few minutes until they start to soften. Then, add to the slow-cooker bowl. On low power, the ribs will take about 8 hours. On high power, about 4 hours. 

When the time is up, strain the broth and set it aside. Remove the bones from the meat and shred the meat back into the slow cooker bowl, along with the remaining bowl contents. Add the cilantro as well. Skim off the fat from the broth, with whatever tools or techniques you wish. Then, pour as much as you like back into the bowl. Bring back up to temperature if necessary before serving.

Finishing Touches

  • Diced pineapple
  • Diced strawberries
  • Cilantro, chopped
  • Lime juice
  • A few carrots diced (food processor worked perfectly for this)

Mix together as much of the above ingredients as you like. Serve on top of the short ribs.

 

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2 thoughts on “Slow-Cooker Beef Short Rib Taco Salad

  1. Pingback: Tips-y Tuesdays: Re-purposing Meals | fudgingahead

  2. Pingback: Homemade Baked Tortilla Chips | fudgingahead

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