Easy Crockpot Mexican Braised Short Ribs Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and dry. Gather all ingredients and prepare the onions by slicing them into uniform strips.

There is no need to sear the meat beforehand for this specific recipe, as the long, slow braise will develop plenty of depth on its own.

Ensure you have a reliable meat thermometer on hand to verify the internal temperature of the ribs once they have finished cooking, ensuring they reach the safe threshold of 145°F (63°C).

Instructions

Layering the slow cooker

1. 1Prepare the Slow Cooker
   Place the raw beef short ribs at the bottom of the slow cooker in a single layer to ensure even cooking. Scatter the sliced yellow onions over the top of the beef.
   Look for The ribs are arranged in the base of the slow cooker bowl.
   Tip Ensure the onions are distributed evenly to help flavor the meat as it releases juices during the long cooking process.

The meat is arranged in a single layer at the bottom, topped with a generous layer of sliced onions. This setup provides the foundation for the braising process, ensuring that the beef is in direct contact with the heat source while the onions provide aromatics and moisture.

Seasoning and saucing

2. 2Season and Add Sauce
   Sprinkle the entire packet of taco seasoning over the ribs and onions. Pour the tomato sauce evenly over the ingredients to coat everything thoroughly.
   Look for The sauce covers the seasoned meat and onions.
   Tip Pour the sauce slowly to avoid splashing the sides of the slow cooker insert.

The taco seasoning is dusted evenly over the beef and onions, followed by the tomato sauce. At this stage, the ingredients should look well-distributed but not necessarily mixed, as the slow cooker will combine the flavors as it heats up and the sauce settles.

Braising to tenderness

3. 3Slow Cook and Serve
   Cover and cook on low for 8 hours until the meat is tender and easily shreds with a fork. Ensure the internal temperature reaches at least 145°F (63°C). Let the meat rest for 5 minutes before serving.
   Look for The meat is fork-tender and pulls away from the bone easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check for doneness by inserting a meat thermometer into the thickest part of the ribs.

The meat is completely tender, falling off the bone, and enveloped in a rich, reduced sauce. The kitchen will smell savory and slightly spicy. Before proceeding to serve, use a thermometer to confirm the meat has reached the proper internal temperature for safety.

Common mistakes

A common mistake is opening the lid too frequently during the cooking process. Each time the lid is lifted, heat escapes and the cooking time increases significantly, which can disrupt the braising cycle.

Another error is failing to trim excessive external fat from the ribs before starting; while some fat is necessary for flavor, too much can make the final sauce greasy. Always ensure the meat is fully thawed before adding it to the slow cooker to maintain food safety standards.

How to tell it’s done

The ribs are done when the meat is extremely tender and pulls away from the bone with minimal effort. Using a meat thermometer, ensure the internal temperature has reached at least 145°F (63°C).

The sauce should be thickened and glossy, coating the meat thoroughly. If the meat still feels firm or resists pulling, continue to cook for an additional 30 to 60 minutes, as cooking times can vary based on the specific heat intensity of your slow cooker model.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest