Slow Cooker Short Rib Taco Bowls with Pickled Red Onion

These slow cooker short rib taco bowls come together with about 20 minutes of prep. The beef cooks low and slow all day, and quick-pickled red onions take just minutes to make. Set everything out and let everyone build their own bowl.

I love a recipe that does most of the work while you’re doing other things. This is one of them.

The short ribs go into the slow cooker in the morning with a handful of spices and a splash of broth. By dinner, the beef is tender enough to pull apart from the bone and the whole kitchen smells good. The quick-pickled red onions take about five minutes to put together and you can make them the night before if you want to get ahead.

Set everything out on the counter and let everyone build their own bowl. It’s the kind of dinner that feels a little more interesting than a typical weeknight, but it doesn’t take a ton of hands-on time to pull it all together.

Why You’ll Love This Recipe

• The short ribs cook low and slow all day, so dinner is mostly done before you even start thinking about it.
• Quick-pickled red onions can be made the night before, which makes assembly even faster.
• Setting everything out so everyone can build their own bowl makes dinner feel a little more fun, and means no one is stuck with toppings they don’t want.
• The shredded beef reheats really well, so leftovers the next day are just as good.
• After a full day in the slow cooker the meat falls right off the bone, which makes shredding easy.

What Makes This Recipe Work

• Bone-in short ribs have enough fat marbled through them to stay tender and moist over a long, slow cook. The bones also add flavor to the braising liquid as everything cooks together.
• Searing the short ribs before they go into the slow cooker builds flavor in the cooking liquid that you’d miss if you skipped that step.
• The pickled red onions are not optional. The acidity cuts through the richness of the beef and makes the whole bowl feel more balanced.
• Cooking the garlic and onion in the same pan after searing gives you a simple but flavorful base for the braising liquid.

What You’ll Need to Make Short Rib Taco Bowls

For the Short Ribs

• 3 to 3.5 pounds bone-in beef short ribs
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup beef broth

For the Quick-Pickled Red Onions

• 1 small red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon salt

For the Bowls

Pick and choose based on what you have and what everyone likes.

• Cooked rice, white, brown, or cilantro-lime
• Black beans, drained and rinsed
• Corn, frozen and thawed or canned and drained
• Shredded lettuce or cabbage
• Avocado, sliced or diced
• Crumbled cotija or shredded cheddar
• Sour cream
• Sliced jalapeno
• Chopped cilantro
• Lime wedges and hot sauce

How to Make Slow Cooker Short Rib Taco Bowls

Make the Pickled Red Onions

In a small saucepan, bring the vinegar, water, sugar, and salt to a simmer over medium heat, stirring until the sugar and salt dissolve.

Place the sliced onions in a heat-safe jar or bowl and pour the hot liquid over them. Let them sit at room temperature for at least 30 minutes, then refrigerate.

These can be made up to two weeks ahead and kept in the refrigerator. They’re also good on sandwiches, grain bowls like this Quick and Easy Korean Salmon Bowl, and scrambled eggs, so it’s worth keeping a jar around.

Sear the Short Ribs

Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs for two to three minutes per side until browned, then transfer to the slow cooker.

In the same skillet, reduce heat to medium and cook the onion for three to four minutes until soft. Add the garlic and cook for another minute. Stir in the chili powder, cumin, oregano, salt, and pepper. Pour in the beef broth, scraping up any browned bits. Pour the whole mixture over the short ribs.

Cook Low and Slow

Cook on low for seven to eight hours or on high for four to five hours, until the meat is very tender and pulling away from the bone.

Shred and Set Out

Remove the short ribs from the slow cooker. Discard the bones and any excess fat, then shred the meat with two forks. Return the shredded beef to the cooking juices to keep it moist.

Set everything out on the counter and let everyone build their own bowl. Start with rice, add the beef, then pile on toppings.

Ingredient Highlights

• Bone-in beef short ribs are a great cut for slow cooking. The bones and fat keep the meat moist over several hours and add depth to the braising liquid. By the time they’re done, the meat falls right off the bone.
• Quick-pickled red onions are one of those things that seem optional but really are not. They brighten the whole bowl and balance the richness of the braised beef. They take about five minutes to make and keep for two weeks in the fridge.
• Chili powder, cumin, and oregano are doing most of the seasoning work here. They give the beef a warm, earthy flavor without needing a long ingredient list.

Make It Your Way

• Chuck roast is another good option. Cut it into large chunks and follow the same method.
• Serve the shredded beef in warm tortillas instead of bowls if that’s what sounds good. The toppings all work either way.
• Add a chipotle pepper in adobo to the braising liquid if you want a little smoke and heat in the beef.

Simple Tips

• Don’t skip the sear. It only takes a few extra minutes and makes a real difference in the flavor of the braising liquid.
• Make the pickled onions the night before. They’re better after sitting overnight and it’s one less thing to do at dinner time.
• The shredded beef keeps well in the refrigerator for up to four days. Store it with the cooking juices spooned over the top to keep it moist.
• This is a good recipe to make on a Sunday. The beef reheats well and works for quick dinners or lunches through the week.

Frequently Asked Questions

Can I freeze the shredded beef?

Yes. Once cooled, store the shredded beef in a freezer-safe container with some of the cooking juices and freeze for up to two months. Thaw overnight in the refrigerator and reheat gently before serving.

How do I know when the short ribs are done?

The meat should be very tender and pulling away from the bone easily. If you tug at it with a fork and it resists at all, give it another 30 to 60 minutes. After a full seven to eight hours on low, it should fall right off.

Are the pickled onions necessary?

They’re not strictly required, but they make a real difference. The acidity balances the richness of the braised beef in a way the other toppings don’t replicate. They also take about five minutes to make and keep for two weeks in the fridge, so it’s worth doing.

Final Thoughts

This is one of those dinners I like to make when I want something a little more interesting than a typical weeknight meal but still don’t want to spend a lot of time in the kitchen. The slow cooker does most of the work and everything comes together quickly at the end.

If you enjoy slow-cooker beef dinners, the Easy Dutch Oven Mississippi Pot Roast is another one worth having in regular rotation. Same kind of low-effort, high-reward cooking.