ingredients
Short Rib Tacos
- 3 to 4 lbs boneless beef short ribs
- 2 Tbsp Head Country Bar-B-Q Original Seasoning
- 1 Tbsp olive oil
- 1/2 cup apple cider
- 2 1/2 cups Head Country Bar-B-Q Sauce I used chipotle, but you can use your favorite!
- Corn tortillas
Toppings
- Freshly chopped cilantro
- Finely sliced red onion
- Sliced jalapeños
- Lime wedges
- Hot sauce
- Sour cream
instructions
- Rub the ribs evenly with Head Country Bar-B-Q Original Seasoning. Set aside.
- Add oil to the insert of the Instant Pot and set to Saute function. Once the oil is hot, add short ribs in batches and sear on all sides, about 2 minutes per side. Remove from heat and set aside. Turn Instant Pot off.
- Add apple cider to the bottom of the Instant Pot. Use a wooden scraper spoon to scrape up the bottom of the pot. Make sure no browned bits are stuck to the bottom.
- Stir in 1 1/2 cups Heady Country Bar-B-Q Sauce until combined. Add ribs, nestling them in the sauce. Seal and set to Manual. Cook on High pressure for 35 minutes. Let it naturally release pressure (i.e. don’t touch it yet!) for 15 minutes. Manually release any remaining pressure.
- Remove ribs to a cutting board and shred using two forks. Add meat to a large bowl and stir with 1 cup Head Country Bar-B-Q Sauce.
- Assemble tacos, topping with your favorite toppings as desired. I personally like sliced red onion, sliced jalapeno, sour cream, and freshly chopped cilantro. Serve immediately.
notes
Slow Cooker Instructions: Rub the meat with the seasoning evenly. Place in the slow cooker with apple cider and bbq sauce. Stir well to combine, cover, and cook to 8 to 9 hours until cooked through and tender. Remove the ribs from the slow cooker to a cutting board. Shred well with two forks and place in a large bowl with 1 cup BBQ sauce. Stir to combine and serve as you like!