Smoky Short Rib Tacos with Pepper Mustard Slaw
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
Smoky Short Rib Tacos with Pepper Mustard Slaw
Description
Smoky Short Rib Tacos showcase beef short ribs rubbed with spices including brown sugar, smoked paprika, cumin, and garlic powder, then seared and slow-cooked with liquid smoke and beer or beef broth, resulting in fall-apart tender meat with deep smoky flavor. The ribs are shredded and returned to the cooking liquid to absorb juices, enhancing moisture and taste.
The accompanying pepper mustard is made by combining Dijon mustard, diced banana peppers, and honey for a sweet and tangy punch that complements the rich meat. The slaw includes shredded Napa cabbage, sliced radishes, and fresh cilantro, offering crispness and brightness. Diced banana peppers and lime wedges add additional acidity and heat when assembling the tacos inside corn or flour tortillas.
This combination balances smoky, sweet, tangy, and fresh elements, making it suitable for casual dinners or gatherings where bold flavor and texture contrast are appreciated.
Ingredients
smoky short ribs
- 3 pounds beef short ribs boneless
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin ground
- 1 tablespoon grapeseed oil
- 1 tablespoon liquid smoke
- 4 to 8 ounces beer or beef broth
banana pepper mustard
- ½ cup Dijon mustard
- 3 tablespoons banana pepper diced, pickled rings
- 2 to 3 tablespoons honey
slaw and topping
- 12 corn tortilla for serving, or flour tortillas
- 2 ½ cups Napa cabbage shredded
- ½ cup radish slices
- ½ cup cilantro chopped, fresh
- ½ cup banana pepper for serving, diced, pickled rings
- lime wedges, for spritzing
Instructions
short ribs
- 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.
banana pepper mustard
- 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.
slaw and topping
- 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!
User Reviews
Overall Rating
5
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