This braised short rib tacos recipe is easy and a Taco Tuesday game changer. There’s only one word to describe how good this recipe for Georgia Earle’s braised short rib tacos is: “Awesome.” Brushing on a little extra Georgia Earle’s BBQ Sauce at the end of this recipe for braised short rib tacos ensures awesome flavor with every bite. You’re going to want to keep a little extra Georgia Earle’s BBQ Sauce on the side of this recipe for braised short rib tacos for dipping and even more amazing flavor with every bite.

Prep Time – 20 min.

Total Time – 6 hr.

Servings – 14-16 tacos


Short Ribs Ingredients

8 meaty bone-in beef short ribs

1 tablespoon plus 2 teaspoon Kosher Salt

2 tablespoons plus 2 teaspoon Ground Black Pepper

2 teaspoons plus 1 teaspoon Onion Powder

2 teaspoons plus 1 teaspoon Garlic Powder

¼ cup flour

2 tablespoons canola oil

1 large onion, coarsely chopped

2 large cloves garlic, minced

1 cup red wine

2 tablespoons Worcestershire sauce

2 ½  cups of beef broth or water

1 cup Georgia Earle’s BBQ Sauce (plus additional for topping)

Taco Ingredients

16 Small Flour Tortillas

Shredded Short Ribs

16 oz. Crumbled Goat Cheese






Short Rib Instructions

  1. Generously add seasoning (1 tablespoon salt, 2 tablespoons black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder) to each side of short ribs then season flour with remaining seasoning; dredge short ribs in flour.
  2. Heat oil in large heavy bottom skillet on medium high heat. Add in short ribs and brown well about 2 minutes each side. Add short ribs to your slow cooker.
  3. Reduce heat of skillet to medium, add onions and garlic and cook for 2 minutes or until softened. Add in wine, Worcestershire sauce, beef broth and mambo sauce and using a wooden spoon scrape up the flavorful bits on the bottom of the pan, while bringing mixture to a boil.
  4. Pour mixture into the slow cooker over the short ribs. Cover with lid.
  5. Cook on HIGH for 6 hours.  Meat should be tender and easily fall off the bones.

Taco Instructions

  1. Remove the bones and use a fork to shred the meat. Once shredded, stir meat with residual sauce. Taste and add additional salt if needed.
  2. Drain each serving of meat before adding it to a warm tortilla and top with goat cheese crumbles, coleslaw, freshly chopped ingredients: cilantro, onion, and jalapeno. Finish by generously drizzling extra Georgia Earle’s BBQ Sauce over the top. Enjoy!
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