Not only did I tease you on Instagram Saturday with beef short ribs but I teased you again yesterday.
This was my first time working with short ribs but let me be the first to let you know that it will not be the last.
Big Guy and I have been talking about short ribs for a while now. (Yes, we have in-depth conversations about our meals and weekend eats on the regular.) Yet for some reason we’ve never just bought them and experimented. Until this past weekend.
I knew I wanted a Mexican-inspired dinner. And I knew that we weren’t going to be eating beef on Friday night. So I turned to my Pinterest page and stumbled upon crock-pot beef short rib tacos from How Sweet It Is.
So at 10:30am on Saturday morning, I seared the short ribs in a little olive oil and placed them in the crock-pot with spices and beer (I knew it was going to be good at this point) and let it cook for 8 hours.
I doubled the amount of spices that the recipe called for because I was using a little more meat and I like a lot of flavor. In the mix (along with salt and pepper that are unpictured), smoked paprika, garlic powder, onion powder, chili powder and ground cumin. The spices were liberally sprinkled over the short ribs and then everything was doused with Corona Light (1 1/2 bottles). Cooked on LOW for 8 hours (I did “move” the beef around once or twice during the cooking process).
The only down side to the crock-pot and short ribs is that you’re tempted for 8 hours straight by the smell.
Before we feasted on short rib tacos, we tamed our hunger with margaritas (those did nothing for my hunger) and guacamole.
When I was making the guac, I never in a million years expected that I’d agree that it was the best ever. There isn’t any cilantro in the mix. And lemon juice? In my guac? I was confused.
Until I took a bite.
And it was perfection. Guacamole perfection.
Who knew that lemon juice and chives could take guacamole to a whole new level.
And on another note, why have I not heated up store-bought chips before? Because that was a genius move on our part, too.
Simply place in a 250 degree oven until warm. And they’re suddenly brought back to life.
A couple hours later and it was taco time.
I warmed up the corn tortillas in a little EVOO in a skillet and then topped with the scrumptious beef short ribs that had been so tender they fell off the bone.
The taco on the left is topped with caramelized onions (swoon) and cilantro while the one on the right is topped with lime-salted cabbage and cilantro. To make the cabbage, simply slice up half a cabbage, sprinkle with sea salt and add the zest and juice of one lime. I let the cabbage marinate for a few hours. The onions were simply sliced thinly and added to a medium-low skillet with a tablespoon of olive oil. I let them hang out and get all nice and browned before added a tablespoon of brown sugar.
Have you ever cooked with beef short ribs? Do you have a favorite recipe? Please share! I’m short rib obsessed now.
p.s. I have a “challenge” I’m doing for the month of April that I’ll share with you tomorrow.