Guinness Braised Short Rib Tacos with Guinness Braised Cabbage

  • Yield: 6 servings 1x


Slow cooker short ribs braised in Irish Stout for a St. Paddy’s day taco. Topped with beer braised cabbage, these tacos are for the win.


For the short ribs:

  • 2 lb boneless short ribs
  • 2 tablespoons all purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 cloves minced garlic
  • 1 small onion thinly sliced
  • 14 oz can Guinness or other Irish Stout

For the cabbage:

  • 1 small head green cabbage
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Guinness or other Irish Stout

For the tacos:

  • corn or flour tortillas
  • sour cream
  • parsley or chives for garnish (optional)


  1. Place the short ribs in a large ziplock baggie with kosher salt and pepper. Shake well until meat is thoroughly and evenly coated.
  2. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. When the skillet is hot, add ribs and brown, without turning, 2-3 minutes per side.
  3. Transfer ribs to a slow cooker. Add sliced onion and bay leaf to the pot.
  4. In a small bowl, combine tomato paste, brown sugar, balsamic vinegar, and garlic. Pour the tomato mixture along with the beer over the ribs and onions. Cover and cook on low for 8-10 hours.
  5. An hour before the ribs are done cooking, prepare cabbage.
  6. Heat remaining 2 tablespoons olive oil in a skillet or cast iron over medium heat. Add cabbage and sauté 3-5 minutes. Turn heat up to medium high, add beer and simmer 15-20 minutes until beer is evaporated and cabbage is soft and starting to brown.
  7. To serve tacos, shred short ribs (they should fall apart!) and place desired amount in tortilla. Top with some braised cabbage and a dollop of sour cream. Garnish with chives or parsley if desired.
  8. Devour.


  • Serving Size: 2 tacos each