Slow Cooker Beef Short Rib Tacos

We don't know about you guys, but we love a good slow cooker recipe. Especially when our schedules are crazy-busy and we don't really want to be spending hours in the kitchen whipping up an amazing meal to share with friends and family. We had some short ribs in our freezer and our usual go-to is to throw them in the dutch oven and make a ragu (which is phenomenal BTW - we'll post that recipe soon). But this week, with spring in the air, we were hankering for something a little more festive. Ergo - TACOS! Who doesn't love tacos? Tortillas are amazing and pretty much anything can be made into a taco these days. This recipe is SO good. Totally drool worthy. You're going to love the aromas that fill your kitchen and home as the ribs cook during the day. The sticky, sweet & spicy ribs coupled with the flavors of the crunchy slaw and toasted sesame gauc is heaven in your mouth. You won't be disappointed! 

Slow Cooker Beef Short Rib Tacos with Sesame Slaw & Guacamole*



  • 10 to 12 grass-fed beef short ribs
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbs GF flour blend
  • 2 tbs olive oil 
  • 1/4 cup coconut sugar
  • 1/3 cup coco-aminos
  • 1/3 cup rice vinegar
  • 1/2 cup chili garlic paste
  • 4 garlic cloves, minced
  • 1-1 1/2 tbs toasted sesame seeds
  • corn tortillas for serving


  • 1/4 of napa cabbage, thinly sliced
  • 1/2 of red cabbage, thinly sliced
  • 1/3 cup shredded carrots
  • 1/2 cup cilantro, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 limes, juiced
  • 1 garlic clove, minced
  • 1/2 tbs toasted sesame oil
  • 1 tbs olive oil
  • 1 tbs honey
  • 2 tbs toasted sesame seeds


  • 4 avocados, chopped & smashed
  • 1 lime, juiced
  • 1 1/2 tbs toasted sesame oil
  • 1/4 cup fresh cilantro, chopped
  • 1 roma tomato, de-seeded and chopped
  • 1/4 of a purple onion, finely diced
  • 1 garlic clove, minced
  • 1 1/2 tbs toasted sesame seeds
  • salt & pepper to taste


  1. Sprinkle the short ribs with the salt, pepper and flour. Heat a large skillet over medium-high heat and add the oil. Add the short ribs in batches and sear until golden brown on all sides. Place the short ribs in the slow cooker and repeat with remaining ribs.
  2. In a bowl, whisk together the coconut sugar, coco aminos, rice vinegar, chili garlic paste and garlic cloves. Pour mixture over the ribs. Set the slow cooker to low and cook for 8 to 10 hours.
  3. Remove the ribs from the slow cooker (keep the juices!) and place them on a plate to cool. Once cooled, pull the beef off the bone and remove bits of fat. Place all the shredded beef back into the slow cooker and into the juices. Sprinkle with the toasted sesame seeds. Set the crockpot back on keep warm and toss well. 


  1. In a bowl, mix together the cabbage, carrots and cilantro. Season with salt and pepper.
  2. Whisk together the lime juice, garlic, sesame oil, olive oil and honey. Pour the dressing on top and toss well, completely coating.
  3. Let sit for 20 mins - 2 hrs before serving. Sprinkle with toasted sesame seeds.


  1. Mash the avocado a bit in a bowl.
  2. Add all remaining ingredients together. 
  3. Let sit for 20 mins - 2 hrs for flavors to combine. 

Serve all ingredients layered on warmed up/toasted corn tortillas. Garnish with Sriracha or extra chili-garlic sauce for more of a kick! 


*We have modified this recipe to make it GF from the original recipe on How Sweet Eats.  We also preferred the fun, bright pink color of switching the cabbage amounts for the slaw. We loved the added texture & flavors of including tomato, onion & garlic to the guacamole. Feel free to use her original recipe if you don't need modifications for dietary reasons, or if you want to give her kick-ass recipe a try. The original version is amazing just the way it is!