Sweet and Spicy Short Rib Tacos with Sesame Guacamole.
Imagine if you lived in a house built of tacos.
How long would it take you to eat your way to the outside? I’m guessing for myself… four days.
Ugh, what a sight. Dinner in a slow cooker, right there, ready to go! Short ribs are a little high maintenance because I always sear every side of each, but it’s worth it. Super worth it.
I had stopped using my slow cooker for awhile because everything tasted like “slow cooker.” It all tasted like how your house smells when something has sat in the slow cooker for eight hours. I’ve mentioned this a million times and a bunch of you agree that it’s a thing, but since having a kid I’ve been breaking it out once every two weeks or so. I seriously forgot how wonderful it was to throw dinner together in the morning and just have it DONE.
Makes me feel like I’m winning at life and stuff.
(Spoiler alert: I’m not.)
Toasted sesame guacamole. Wowza. It’s so delicious and yes, the idea freaked me out a little bit. But we know I’m not one to stray from trashing up guac. The flavors here in this mashed avocado compliment the tacos beautifully. It just seems… right. It WORKS.
So, you know, I love bacon. Obviously. It’s no secret. But it’s not like I eat slices of bacon everyday of my life, and in the grand scheme of things if bacon didn’t exist, sometimes I think I wouldn’t miss eating meat if I quit it.
And then, I think about pulled pork. And chicken cheesesteaks. And that stupid new Shake Shack chicken sandwich that is blowing up my instagram and that I’m dying to try, but we don’t have a Shake Shack. And – short ribs, which are probably my favorite cut of beef. My favorites have to be the worst for you, of course. So rich and comforting and taste best when you’re eating all the feels. I absolutely looooooove short ribs.
These ones were inspired from the sweet and spicy pork shoulder I made in anticipation for New Year’s Day. The flavor profile leads to SUCH a versatile meal plan. Yes, we’re going to eat tacos here (together! yes please!) with a vinegary slaw and guac, but if you make a pot of the short ribs, you can easily use them for sandwiches, put them on pizza, serve them over polenta or mashed potatoes, the works.
That’s my kind of meal.
I propose… your Super Bowl menu, right here! Pop these short ribs in the slow cooker early on Sunday morning. Let them go all day. Get your taco stuff ready and let’s do two drink options, because #millennials get bored quickly. I like the idea of a few blood orange bourbon smash(es?) and a tub of pineapple sangria. Okay, okay, a pitcher.
A big salad, but keep it neutral enough so it doesn’t interfere with your tacos and slaw.
To throw it way, way (like, WAY) back, a peanut butter fudge brownie trifle, because it’s a delicious trashed up way to feed a crowd.
And lots of tortilla chips, so you can make a big plate of short rib nachos for a midnight snack. Let’s do it.
- 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
- 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
- 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
- Sprinkle the short ribs with the salt, pepper and flour. Heat a large skillet over medium-high heat and add the oil. Add the short ribs in batches and sear until golden brown on all sides. Place the short ribs in the slow cooker and repeat with remaining ribs.
- In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, chili garlic paste and garlic cloves. Pour mixture over the ribs. Set the slow cooker to low and cook for 8 to 12 hours.
- Remove the ribs from the slow cooker (keep the juices!) and place them on a plate to cool so you can handle them comfortably. Once slightly cooler, pull the beef off the bone and remove and bits of fat if desired. Place all the shredded beef back into the slow cooker and into the juices. Set the crockpot back on low or warm and toss well. The ribs are ready to eat at this point, but I like to let them soak up the juice for about 30 minutes.
- In a bowl, mix together the cabbage, carrots and cilantro. Season with salt and pepper. Whisk together the lime juice, garlic, sesame oil, olive oil and honey. Pour the dressing overtop and toss well, completely coating every bit. Let sit for 20 minutes before serving. Sprinkle with sesame seeds.
- Mash all ingredients together in a bowl before serving.
Now this is eating green.