Newsflash! I have a new obsession.

Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco I

Short ribs.

Lots and lots of short ribs.

Because… I made a lot of short ribs last week. I cooked most overnight in the crockpot to utilize nonworking hours as work time. Win.

I woke up and was eating short ribs right out of that crockpot at six in the morning with a fork.

Basically… I haven’t stopped since.

Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco I

First, I made some beer-soaked short rib enchiladas and while they were OMGsofreakinggood… the whole shebang sort of overpowered the perfection that is the short rib. Does that make sense? It’s challenging to tell you how delicious something is but then say, hey, it just wasn’t good enough. I just find short ribs to be so incredibly tender and flavorful that too much of anything – even a good thing – can almost… what’s the word… RUIN them. Yeah I said it.

Probably the only time I will admit that copious amounts of cheese were not in my favor.

Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco I

Round two touched upon tacos. Again, I found myself totally torn. We all know I like obnoxious amounts of makeshift fruit salsa and more than acceptable amounts of cheese on my tacos. Buuuut… I knew I couldn’t do it here. Had to let the short ribs shine!

I’m glad I talk about food like I do about beauty and personal values.

These tacos. Oye. I don’t even know what else to say considering I just professed my love for these little ribs that are short so it’s obvious that I will adore them. So in forcing myself to keep it simple, I warmed the flour tortillas, piled them high with the pulled short ribs that were slow-cooked in spices and beer, them topped them with some lime spritzed cabbage and crumbled queso fresco.

Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco I

Hello perfection.

Short rib round three is going to include breakfast. I can’t even wait.

Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco I


Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco

Yield: serves about 4 (most likely, depending on how meaty your ribs are!)

Total Time: 8 hours


2.5 pounds beef short ribs
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces of your favorite beer
8 fajita-sized flour or corn tortillas
1/2 small head of green cabbage, thinly sliced
1 lime, zested and juiced
4 ounces queso fresco cheese, crumbled


(Note: if you are unsure about how much meat may be on your short ribs, it may be worth asking your butcher how many pounds he/she thinks you need for the amount of people you are feeding, since they all differ.)

The night before or the morning of, heat olive oil in a large skillet over medium-high heat. Once hot, add short ribs and sear on all sides, just for about 1 minute, until golden and brown. Remove and place in the crockpot. In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin and mix. Sprinkle over short ribs, then pour beer in to the crockpot. Cook for about 8 hours on low, or until meat is falling off the bone. If able to, rotate short ribs once or twice during cooking.

Once finished cooking, remove with kitchen tongs and set on a large place. Let cool until you can touch them, then remove the meat from the bone.

In a large bowl, combine cabbage, lime zest and juice with a pinch of salt, tossing well with your hands to coat.

To serve, warm tortillas first, then assemble tacos with meat first, then cabbage, then crumbled cheese. Enjoy!

Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco I

PS: I have a super cool margarita coming up in time for this celebration weekend… shocking, I know.

share:    Pin It    

106 Responses to “Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco.”

  1. #
    Courtney @ BakeMeBetter — April 29, 2013 @ 8:24 pm

    Good GOD these look good! But I have no idea what a short rib is or what they might look like at the grocery store. I do, however know what a margarita is, so bring it on.


  2. #
    Jenny — April 29, 2013 @ 9:18 pm

    Hope you share that marg recipe before friday, because I’m having my 25th birthday celebration that night! (my actual birthday is May 5th–25 on the 5th this year) :)


  3. #
    Laura (Blogging Over Thyme) — April 29, 2013 @ 10:30 pm

    Love me some short ribs….next time, try oxtail!!! Equally as amazing, if not more so?


  4. #
    Michaela — April 29, 2013 @ 11:14 pm

    These look so good ! If only they were gluten free. I know you’ll come up with more, if your obsession is like normal. A GF swap would be easy for corn tortillas and a different flavor agent than beer. I now challenge you! :)


    • Mary — April 30th, 2013 @ 8:12 am

      Try using glueten free beer. Redbridge is a very tasty real beer substitution.


    • Amanda Z — November 17th, 2013 @ 11:32 pm

      I have to do gluten free as well, and I used chicken broth and it was delicious!


  5. #
    natalie @ wee eats — April 29, 2013 @ 11:54 pm

    i saw these on instagram today and went home and used the shredded beef i made yesterday for tacos tonight! so good… now i have to make *THESE* ones! possibly with chuck roast instead because it’s like 78000439% cheaper than short ribs in these parts


  6. #
    Danielle — April 30, 2013 @ 12:43 am

    YUM! These look absolutely delicious! And YAY for another crock pot meal! Love coming home to dinner all done! xo


    PS Margaritas Please!!!! Can’t wait! : )


  7. #
    Sommer @ ASpicyPerspective — April 30, 2013 @ 8:41 am

    These look amazing, Jess! :)


  8. #
    Alissa — April 30, 2013 @ 10:10 am

    I have never had short ribs, but these are changing my mind! They look amazing! They will be going on my meal plan for next week. Thank you so much!!


  9. #
    Billy — April 30, 2013 @ 10:16 am

    Is the 2.5 pounds of shortribs the weight with the bones before cooking, or after it’s shredded and taken off the bone?


  10. #
    Morgan — April 30, 2013 @ 10:58 am

    Mouthwatering. Nothing better than fall apart short ribs. Thanks for sharing :)


  11. #
    Michelle — April 30, 2013 @ 11:04 am

    Those look so good! I love short ribs in the crockpot!


  12. #
    Stefanie @ Sarcastic Cooking — April 30, 2013 @ 1:01 pm

    I have always wanted to make short ribs. It is my fave thing to order at restaurants but I have been too scared to try them myself. This method looks so easy. I have to try it.


  13. #
    Ashley @ Wishes and Dishes — April 30, 2013 @ 2:26 pm

    Never thought to make tacos with short ribs….love that it’s a crockpot meal!!!


  14. #
    Stephanie — April 30, 2013 @ 3:08 pm

    I LOVE short ribs; however, my husband has an aversion to any fatty pieces which short ribs most definitely have. How do you deal with the fat?


    • Jessica — April 30th, 2013 @ 3:12 pm

      i am actually the same way – since you don’t shred the beef in the crockpot (because there is a good amount of fat), i just discard it carefully when i’m shredding with my hands!


  15. #
    Yum Yucky — April 30, 2013 @ 4:18 pm

    this is so unfair. I always suffer greedy spasms whilst visiting your blawg. This unfortunate condition is not covered by insurance.


  16. #
    Nutmeg Nanny — April 30, 2013 @ 11:01 pm

    That short rib meat looks mouth watering! I am loving this recipe :)


  17. #
    dervla @ The Curator — May 1, 2013 @ 1:28 am

    i love that you have a new obsession every week…meanwhile your recipes are my obsession. You kill me with the taco recipes, perfect for summer. Now get on with that margarita already!!


  18. #
    Katie — May 1, 2013 @ 7:02 am

    Yum! These look to die-for and perfect for cinco de mayo!


  19. #
    Theodore — May 2, 2013 @ 2:48 pm

    Yes, perfect for May 5th. These look so good. I have a similar recipe, but I think this one might replace the one I have. Thanks for the post. Great pics too.


  20. #
    izabela — May 3, 2013 @ 7:53 am

    beef short ribs? I can only find pork. any problems with the substitution


  21. #
    Pamela @ Brooklyn Farm Girl — May 4, 2013 @ 10:40 am

    Looks like a delicious recipe. I love the addition of cabbage on top as that is a unusual go-to for me, but I love the crunch (and cabbage in general). Going to try this recipe soon. Thanks for sharing!


  22. #
    Kimmi — May 5, 2013 @ 2:49 pm

    Could I cook these on high for 4 hours? They look too delicious but I got a late start this morning!


    • Kimmi — May 6th, 2013 @ 3:09 pm

      I went ahead and and made these in my crock pot on high for four hours – turned out great! The entire thing was SO easy too.


  23. #
    jess — May 9, 2013 @ 9:24 am

    too funny, i feel like short ribs has been on the brain for over 2 weeks now! this seals the deal that I must indulge and go get some from the market! I have a killer Wine Braised short rib recipe that i must make asap! these look amazing too! yum!


  24. #
    Shanin — November 13, 2013 @ 4:03 pm

    I just made these this morning, and I am a little concerned that there’s not enough liquid. I followed the recipe to the tee.


  25. #
    Mary — January 16, 2014 @ 9:10 am

    I would love to know which brand of flour tortilla you go with. I’m always so confused with which to buy. Thanks


  26. #
    Aki — January 30, 2014 @ 10:47 pm

    Ribs just went on sale for the superbowl! But they are mostly pork rather than beef–what difference would this make? Can I just switch them out and watch the time in the slow cooker?


  27. #
    Esther — March 26, 2014 @ 2:01 pm

    I cant wait to try these-thanks.


  28. #
    Carol — October 18, 2014 @ 11:24 am

    I love short rib tacos. I usually braise the short ribs on to stove or in the oven, and make the tacos with pickled red onions, salsa verde and Cotija cheese. I’m excited to try your version!


  29. #
    Nicki — January 8, 2015 @ 11:41 pm

    Tried the recipe and LOVED it! Thank you for sharing!


  30. #
    Nicci — August 9, 2015 @ 11:07 am

    These tacos were amazing!! Made these last night and they were so delicious! The salted lime cabbage was the perfect addition to the tacos and these will definitely be going on our make again list. :)



  1. Pingback: Twin Stripe Blog » Cinco de Mayo Party

  2. Pingback: Relish Blogs – Week 5.6

  3. Pingback: Cinco de Mayo Recipe Roundup | Create Inspiration

  4. Pingback: Eating with the Armstrongs | Newly Bread

  5. Pingback: Crockpot Brisket Tacos with Shredded Cabbage + Sweet Corn | How Sweet It Is

  6. Pingback: Best Pinterest Posts » Ultimate Nachos with Beer-Braised Carnitas

  7. Pingback: Ultimate Nachos with Beer-Braised Carnitas | Web Hosting Reviews, Linux Web Hosting, Windows Web Hosting

  8. Pingback: Sunday Grub: Ultimate Nachos with Beer-Braised Carnitas - Informant Daily

  9. Pingback: Real Life Wednesday. | How Sweet It Is

  10. Pingback: Braised Short Rib Beef Stew. | pinmeplease

  11. Pingback: Cabernet Braised Short Rib Stew | How Sweet It Is

  12. Pingback: Slow Cooker Short Rib Tacos | Peonies and Pomegranates

  13. Pingback: Braised Short Ribs with Cheesy Grits (Slow Cooker) | Best Recipes!

  14. Pingback: Elegant Cakes – Braised Short Ribs with Cheesy Grits (Slow Cooker)

  15. Pingback: Crock-Pot Short Rib Tacos {and the best guacamole EVER} | A Tasty Life

  16. Pingback: Ginger Beer Margaritas | How Sweet It Is

  17. Pingback: 16 Delicious, Healthy Slow Cooker Recipes | Daily Healthy Tips

  18. Pingback: Slow Cooker Short Rib Tacos - Wright Family Table

  19. Pingback: Delicious Ways To Have Leftovers From A Barbecue | WORLD Warotter

  20. Pingback: TACOS | Busy B's Webb

Leave a Comment

Current ye@r *