| | Uncle Dave’s Short Rib Tacos

Author / John

Today’s recipe is inspired by old salty himself, Uncle Dave. He loves his short ribs and his slow cooker, so I thought I would share this recipe I have been working on. Personally, I like a bottle of Red Bridge in my recipe, but any Mexican beer will do. The darker beers will add a hint of bitterness to the ribs, so add some sugar if you use a dark bitter beer.



Uncle Dave’s Short Rib Tacos


5 lbs beef short ribs
3 tbs olive oil
2 tsp salt
1 1/2 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp chipotle powder
3 cloves garlic, smashed
1 red onion, cut into two large pieces
3 tsp apple cider vinegar
1 12 oz. beer
1/2 head red cabbage, thinly sliced
2 limes (zest and juice)
1 large red onion, thinly sliced
1/2 cup apple cider vinegar
1 tsp salt
12 oz. Mexican cheese


1. Just a heads up, the short ribs take 8 hours to prepare.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add garlic and cook for 1 minute. Then add the short ribs and sear on all sides until golden brown; about 1 minute on each side. Pour the entire mixture of ribs, olive oil and garlic into slow cooker.
3. In a small bowl, combine salt, pepper, paprika, garlic powder, and chipotle powder and mix well. Add mixture to short ribs, rubbing it into the meat. In a separate bowl combine beer and vinegar, then pour mixture in to slow cooker.
4. Set the slow cooker on low for 8 hours.
5. Once meat has finished cooking, transfer to a large clean cutting board. Let the ribs cool and remove the meat from the bone. Make sure to fish out the garlic and cut that up to combine with the meat.
6. When your meat has about an hour left to cook, make your slaw and onions.
7. In a large bowl combine cabbage, lime zest, lime juice with a pinch of salt and mix up.
8. In a separate large bowl combine thinly sliced onions with vinegar, and salt. Mix well, then let sit at room temperature for at least 1 hour.
9. Crumble cheese and place in a small serving bowl.
10. To serve, warm up a gang of tortillas, add meat, slaw and onions and cover with cheese. I like to add hot sauce as well…and remember this serves one.


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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.


  1. mprice311 on September 13, 2015 at 5:24 pm

    Sounds like a epic meal at the firehouse.

  2. mprice311 on September 13, 2015 at 5:25 pm

    This is perfect for a great firehouse meal.

  3. Eric Snow on September 17, 2015 at 1:17 am

    Any suggestions on adjustments to cooking time and temperature for a Dutch oven

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