• 2½-3 pounds beef short ribs
  • 2 tablespoons oil
  • Salt and Pepper
  • 2 cups enchilada sauce
  • 1 tablespoon brown sugar

A shredded beef taco that is a flavorful as it is easy to make
Tales of the Dinner Belle
By Brenda Stanley
I love my slow cooker. When I had all the kids at home and was working full-time, it was a life-saver. I’d put all the ingredients together in the morning, turn it on as I was heading out the door, and when I got home, all I had to do was set the table! It is a wonderful convenience, however, my short rib tacos are not just easy to make, they are so flavorful and moist, they are one of the meals I go to when I want something extra special. The cut of meat is one that has a lot of fat, which means a lot of flavor. Cooking it all day while it is covered in a spicy, rich sauce makes this dish even tastier. And with less than a handful of ingredients, this is perfect even for those chaotic weekday dinners.
Belle’s Short Rib Tacos
2½-3 pounds beef short ribs
2 tablespoons oil
Salt and Pepper
2 cups enchilada sauce
1 tablespoon brown sugar
In a large fry pan, sear each side of the short ribs in hot oil. Transfer the ribs to the slow cooker. In a bowl, mix together enchilada sauce and brown sugar and pour over the ribs. Cover and cook on low for 8 hours. Remove the bones and excess fat. In the slow cooker, shred the meat with two forks and stir to combine with the sauce. Serve with warm tortillas, shredded lettuce, chopped tomatoes, and cheese, or whatever you like.