The Pioneer Woman Tasty Kitchen
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Crockpot Korean Short Rib Tacos

5.00 Mitt(s) 15 Rating(s)15 votes, average: 5.00 out of 515 votes, average: 5.00 out of 515 votes, average: 5.00 out of 515 votes, average: 5.00 out of 515 votes, average: 5.00 out of 5

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Level: Easy

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Description

After taking one bite, my husband proclaimed this his new favorite meal!

Ingredients

  • FOR THE KOREAN SHORT RIBS:
  • 5 cloves Garlic
  • 1-½ whole Inches Of Ginger, Peeled
  • ¾ cups Soy Sauce
  • ½ cups Plus 3 Tablespoons Brown Sugar
  • 6 Tablespoons Rice Vinegar
  • 2 Tablespoons Sesame Oil
  • 1 teaspoon Red Pepper Flakes
  • 3 pounds Beef Short Ribs
  • FOR THE CUCUMBER SLAW:
  • ½ whole Hot House Cucumber
  • ½ whole Carrot
  • 4 teaspoons Rice Vinegar
  • 1 teaspoon Sugar
  • 2 pinches Salt
  • 1 pinch Red Pepper Flakes
  • FOR SERVING:
  • 4 whole Tortillas
  • 2 Tablespoons Cilantro For Garnish

Preparation

For the Korean short ribs:

In a mini food processor, blend garlic and ginger until minced. Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.

Place short ribs in crockpot and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours.
Remove meat from pot, discard bones. Place in the fridge to chill to touch.

Meanwhile, skim fat off the top of the sauce. Place in a sauce pan and simmer until thickened.

Once meat is cool to touch, pull apart with your fingers. Pour about 1/2 cup of the sauce back into the meat. You may serve the extra sauce on the side or discard it.

For the cucumber slaw:

Peel cucumber and chop into matchsticks. Peel carrot and shred.

Mix carrot and cucumber with rice vinegar, sugar, salt and red pepper flakes.

Serve meat on a warm tortilla topped with slaw and cilantro.

6 Comments

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Heather on 1.16.2017

These were great! The house smelled so good all day as it was cooking and then we were not disappointed when dinner time came! As we were cleaning up, my husband was even stealing leftovers out of the bowl. We will definitely be having these again. Thank you!

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Sarah on 11.24.2014

I couldn’t find beef ribs in the grocery, so like others suggested, I made them with pork ribs instead. I prepped the ribs and sauce the night before and let them marinate in the crock overnight. Popped them in the crockpot in the morning. 8 hours on low probably would have been too much; mine were fine after 6 (but again, I used pork). These were really, really good – reminds me of something you’d get from a food truck (that’s a compliment :) )! I am skeptical of cooking meals in my crockpot… usually not the best. This one is a keeper and easy to prepare. You won’t be disappointed! Try it :)

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Kiersten on 9.12.2014

Making these this week. Have you ever tried your KitchenAid mixer to pull apart the meat? I know it works on chicken and pork but hadn’t tried it on anything else. The last thing I want is to overshred these!!!

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Elizabeth on 10.9.2012

I just finished making these with the Pork-awesome!! I cooked on low in crock pot exactly the same, for about 7 hours, and they were tender and delicious. I didn’t use bone in-so not sure of time if you do, but sooo yummy. I could just eat a bowl of the pork with the sauce : ).

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Shelbi Keith on 10.8.2012

I am sure it will, let us know!

15 Reviews

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hollisbella on 3.20.2020

These are AMAZING. I actually used the beef and served it over rice with cilantro and slaw, making at a bowl. Definitely will be a regular rotation.

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Kelly on 10.18.2017

Delicious! We had the meat slaw with white rice. I used boneless short ribs, and cooked them for about 9 hours on low.

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Amanda on 5.28.2015

Soooo good! Thanks for sharing — I’ll definitely make this again!

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momofgirlswcurls on 1.19.2015

Super yummy!

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rissarae82 on 12.22.2014

This was so easy and my whole family loved it! We will definitely make this again.

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