Another Taco Tuesday recipe coming your way! Short ribs are one of my favorite cuts of beef. We even had them on the menu at our wedding. Cooked low and slow, the meat becomes super tender and is perfect for shredded beef tacos. This braised beef is also great for homemade Chipotle night, or like we did, lettuce tacos.
I love a good crock pot recipe that you can just set and forget. I usually make this a day or so ahead of when I want to serve it so that I can let the braising liquid cool and remove any hardened fat. Because no one needs to eat that… But making it the day you want to serve it is fine, since most of the fat ends up in the liquid, and you are more than likely only using the meat and cooked down veggies.
2-1/2 pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1½-inch cubes
1 tablespoon chili powder
1-1/2 teaspoons kosher salt
1 medium onion, thinly sliced
6 garlic cloves, peeled and smashed
1 tablespoon tomato paste
1/2 cup roasted (or other jarred) salsa
1/2 cup chicken stock
1/2 teaspoon fish sauce
Minced cilantro, thinly sliced radishes, guacamole, diced onion, corn tortillas (for serving)
In the bowl of your slow cooker, combine cubed beef, chili powder, and salt and toss to combine. Do this in batches to ensure that the beef gets evenly seasoned. Add the onions and garlic and stir to combine. Combine the tomato paste, salsa, chicken stock and fish sauce in a measuring cup. Add the liquids to the meat, onions and garlic . Set your slow cooker to low and cook for 6-8 hours until the meat is tender and cooked through. It’s a great idea to make this ahead of time so that you can then refrigerate and remove the fat from the braising sauce and then heat the meat and sauce through before serving.