Sweet and Spicy Short Rib Tacos

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow...I am really surprised by the negative posts...We made a plate full of these tacos...Follow precisely...We opted for the 3 1/2 hours in the oven. Absolutely fell apart. Our house smelled so good. The Mexican Crema was key!!! We also did the Chorizzo and Mozzarella dip (out of this world - spicy with the sweet of the tacos..Then...We topped it off by having a fantastic beer called Autumn Maple (The Bruery Nut Brown Ale...Took our breath away this entire meal...Can't wait to do it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This wasn't worth it to me. I had high hopes, but was very disappointed. Thanks to other reviewers who pointed out that 7 hours on high would be WAY TOO MUCH. I ended up doing 3 hours on high, 4 on low. In the end, my house smelled better than the beef tasted, even after I waited a day to eat the tacos. I don't think I'll be making these again. Will look for more flavor elsewhere.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The flavor of this was too sweet for my taste, even with the brown sugar cut in half. I don't think I'd use short ribs again either. I could get the same consistency of meat using pot roast and much less fat. I may try it again with the roast and no sugar. Sweetness aside, the flavor was very good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was super easy to make BUT 7 HOURS ON HIGH ! The sauce turned to charcoal as did the meat. It was a miracle the contents of my slow cooker didn't catch fire ! I measured every item to the letter. AVOID MAKING THIS RECIPE UNLESS YOU'RE STAYING PUT FOR 7 HOURS !

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This came out great! I used beef shanks instead of ribs since they were less expensive but a perfect braising meat just the same. 7 hours on the high setting seemed too much so I used the low setting instead. The meat fell off the bone and the sauce was delicious. The Mexican Crema was a perfect topping along with the Cilantro. You really don't need to add anything else to the taco except a bit of hot sauce. I also fried blue corn tortillas to make the tacos. A keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely delicious, but I won't say they were either spicey or sweet. Nonetheless the meat was flavorful. Will definitely make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this exactly as the recipe stated and waited two days before we ate it. The meat was fall apart tender but I was so disappointed with the flavor of the sauce. I agree with SPF1313, what happened to the "sweet & spicy" part? It wasn't either. I ended up adding hot sauce and a dab of honey. Maybe I'm just not a fan of ancho chilis.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this recipe the same day after watching. When I first combined the ingredients, it was a little runny, so I was skeptical as to how it would turn out. I cooked the short ribs (which I got without the bone for about 6 hours in the slow cooker. They came out perfect. The meat was so tender and just used a fork to pull it apart. I used the left over meat the following day and made a sandwich on an onion roll, and that was excellent as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this recipe to spec. Waited two days before eating hoping for the ultimate taste, but was a little disappointed with the overall flavor! Could have used something else. I'm thinking a little more garlic and some more heat. Any suggestions????

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love short ribs but don't cook them much because they need such a long time. But to do it in the slow cooker is a great idea (I imagine you could even do it overnight and turn the heat to low when you go to bed?. I followed the recipe exactly and it was fabulous. The ribs fell off the bone and the beautifully colored sauce tasted deep and rich. I de-fatted the sauce as suggested and the dish was a great success.