Notes: this makes excellent shredded meat that could be used for other recipes. If using boneless ribs, check the meat after about 6 hours, as they will likely cook faster. For freezing, either freeze broth/spice/short ribs together prior to cooking and then cook after defrosted, or freeze shredded meat with some of the juices.
Serves 4.
2-3 lbs. beef short ribs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces beef broth
Corn tortillas
Sour cream
Limes
Shredded green cabbage
Queso Fresco cheese
Avocados
In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder, and cumin. Place short ribs in crockpot, then sprinkle spice mix over them. Pour broth over the top. Cook on low, for about 6-8 hours or until meat is very tender. If possible, flip meat over a few times while cooking.
Once done cooking, remove short ribs and shred meat. Serve warm on top of tortillas and with sour cream, limes, cabbage, cheese, avocados, etc.
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