prep time: 5 minutes (not including time to make the guacamole) cook time: 6 to 8 hours
•
yield: 12 servings
prep time: 5 minutes (not including time to make the guacamole) cook time: 6 to 8 hours
•
yield: 12 servings
ribs:
¼ cup diced onions
4 pounds boneless beef short ribs
1 cup green or red salsa
1 cup beef or chicken bone broth, homemade ( see here ) or store-bought
2 cloves garlic, minced
2 teaspoons fine sea salt
1 teaspoon fresh ground black pepper
for serving:
Purple cabbage, radicchio, or lettuce leaves, for “shells”
Guacamole ( see here )
Salsa verde
Lime wedges
Chopped fresh cilantro
1. Place the onions in a 6-quart (or larger) slow cooker. Set the ribs on top of the onions. Add the rest of the ingredients and stir to combine the seasonings. Cover and cook on low until the meat is fork-tender and falls apart easily, 6 to 8 hours.
2. Remove the ribs from the slow cooker. Pull the meat off the bones, discard the bones, and use two forks to shred the meat. Place the meat in a serving bowl.
3. Serve with purple cabbage, radicchio, or lettuce wraps for taco “shells,” along with guacamole, salsa verde, lime wedges, and cilantro. Store extras in an airtight container in the fridge for up to 4 days.
