Slow Cooker Short Rib Tacos

Instructions:
Step 1: Season the short ribs with salt, pepper, paprika, cumin, and chili powder.

Step 2: Heat olive oil in a skillet over medium-high heat. Sear short ribs on all sides until browned, about 2-3 minutes per side.

Step 3: Transfer the short ribs to a slow cooker. Add chopped onion, minced garlic, beef broth, tomato sauce, and apple cider vinegar.

Step 4: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is fall-apart tender.

Step 5: Remove the short ribs from the slow cooker and shred the meat, discarding bones and excess fat.

Step 6: Toast taco shells lightly, if desired. Fill each shell with shredded short rib meat, spoon over pico de gallo, and sprinkle with crumbled queso fresco.

Step 7: Serve immediately with lime wedges and optional cilantro.

Storage Information:
Store any leftover meat in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving. The shredded meat also freezes well for up to 2 months—just thaw and reheat when ready to use.