Smoky Short Rib Tacos with Pepper Mustard Slaw.
Smoky short rib tacos are on the menu today and I think you’re going to flip.
Because I’m flipping. Don’t worry. I’m not crazy!
Ohhh but yes we’re making this banana pepper mustard a thing! And putting it on short rib tacos like the amazing thing that it is.
And I realize this may sound like the craziest combo, but hear.me.out. It just may end up being your new favorite taco.
If you follow along on Instagram, then you know that we loooove to go to Smallman Galley. It’s so kid-friendly and the food is amazing, so it’s an easy choice for brunch or lunch. One of our new favorites is Ba-Co. Their tacos are super good. They have incredible flavor combos (um, I’ve maybe already recreated three of their tacos here at home!) – ones I’d never even think of.
When I ordered their version of this taco, I had no idea if I’d enjoy it or not. A banana pepper mustard sauce and slaw? It sounded odd.
I mean, yes we all know that I’m a total mustard FREAK (hello, I basically have a mustard collection) and I love it in all forms. There isn’t any mustard that I don’t love. But that whole mess in a taco? Who knows.
Within one bite I was hooked. I did not stop raving about this taco the entire time I was eating it. The flavor is just incredible.
Ba-co’s version uses smoked brisket (and I love that!) and a yellow pepper mustard. I went with short ribs because I cook them often and love how rich they taste.
I live for short rib tacos.
And then I took a big shortcut. I made a banana pepper mustard by blending some pickled banana peppers with Dijon and honey.
As a side note, jarred banana pepper mustard already exists and you can buy and use that instead. Take an even bigger shortcut.
Oh my word. I wanted to eat this with a spoon. SO good.
It’s insane, and you have to loooove mustard. But if you do love mustard, you’re going to ADORE THIS.
Say you don’t love mustard – you could still totally use the smoky short rib recipe and slaw. It’s a fantastic combo that just happens to be heightened with the pepper mustard! I have a bunch of other short rib recipes too – including tacos. Short ribs are by far my favorite taco filling. I like them more than pork carnitas!
And now… well, now I don’t think I can eat short rib tacos any other way. Dying.
Smoky Short Rib Tacos with Pepper Mustard Slaw
- 3 pounds boneless beef short ribs
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 tablespoon grapeseed oil
- 1 tablespoon liquid smoke
- 4 to 8 ounces of your favorite beer or beef broth
- ½ cup Dijon mustard
- 3 tablespoons diced pickled banana pepper rings
- 2 to 3 tablespoons honey
- 12 corn or flour tortillas, for serving
- 2 ½ cups shredded napa cabbage
- ½ cup radish slices
- ½ cup chopped freshly cilantro
- ½ cup diced pickled banana pepper rings, for serving
- lime wedges for spritzing
Trim any major fat excess from the ribs. I like to leave a little on for flavor. In a bowl, whisk together the sugar, salt, pepper, paprika, garlic powder and cumin.
Rub the seasoning mixture evenly over the ribs. At this point, you can throw the short ribs directly in the slow cooker or you can brown them first. I have this slow cooker that sears meat in the crock, and it's amazing!
To sear the beef, add the oil to a large pot or dutch oven (or that slow cooker). Add the ribs and sear on all sides until golden brown, about 1 minute per side. Place the short ribs in the slow cooker and add the liquid smoke and beer. Cover and cook on low for 8 hours.
After 8 hours, remove the short ribs and shred them with kitchen tongs or a fork. Place them back into the slow cooker and cook on high for 30 minutes or so, so they soak up some of the juices.
To braise the short ribs in the oven: sear the short ribs in a cast iron or enamel (any over-safe) dutch oven as instructed above. Pour 8 ounces of beer/broth in the pot. Cover the pot and stick it in the oven. Braise for 2 1/2 to 3 hours. After 3 hours, the ribs should be tender and falling apart.
Make the mustard while the short ribs are cooking. Blend the ingredients together in a food processor until combined. Taste and if you’d like to add more honey, go for it! It should be tangy, but not unbearable.
I love to toss the cabbage with some of the banana pepper mustard, but you can also toss it with a pinch of salt and pepper and freshly squeezed lime juice. It’s your call!
To assemble the tacos, spread some of the mustard on a corn or flour tortilla. You can spread as much as you’d like! Top with the cabbage and radish slices. Add the pulled short ribs on top. Top with cilantro and a spritz of lime, as well as more banana peppers. Devour!
Please try the craziest taco in all the land.