Short Rib Tacos are a delicious way to spice up taco night! These beer-braised short rib tacos are easy to make in the slow cooker, and made spicy thanks to a delicious chipotle sauce!
This may be prepared in a slow cooker or the oven. If using the oven, preheat to 275°F.
Season the short ribs generously with salt, pepper, cumin, and coriander on all sides.
Place an ovenproof casserole, Dutch oven, or heatproof slow cooker insert over medium heat. Add olive oil, and heat until it is hot but not smoking. Add short ribs to the pot, working in batches if necessary (take care not to let the short ribs touch – you risk them steaming rather than browning). Cook ribs until browned on all sides, about 10 minutes. Do not rush!
Remove ribs from casserole, and set aside.
Remove excess fat, leaving just about 2-3 Tbsp in the casserole.
Add onion and garlic to oil in the casserole, and cook over medium heat, stirring occasionally, until the onions are softened, about 5 minutes.
Transfer the onions and garlic to a blender. Add the chipotle peppers, molasses, vinegar, beer, and stock. Blend until smooth.
Return the browned ribs to the casserole, pour in the sauce, and add the bay leaves. Bring to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook for about 3 hours, or until ribs are tender and falling about the bone. [If using a slow cooker, cook on high setting for 4 hours or until tender.]
Shred the short ribs. Reserve the sauce for serving and discard the bones.
Assemble the Tacos
Assemble the tacos by placing short rib meat in toasted tortilla shells and garnishing with pickled onions, radish slices, cilantro, and avocado. Serve with reserved sauce on the side.