Easy Baked Short Rib Recipe For Tacos

Is there anything more versatile than a taco? From the classic street-style tacos to the gourmet fusion creations, tacos have become a beloved dish in my household that can be customized to suit any taste. Whether you prefer beef, chicken, fish, or even vegetarian fillings, the possibilities are endless when it comes to creating the perfect taco. Today, I want to share with you an all-time favorite baked short rib tacos recipe: Teriyaki Braised Short Rib Tacos with Mushrooms, Onions and Cabbage Slaw.

These are the best tacos and something I like to rotate for taco night. This flavor combinations are absolutely delicious, and not to mention, this recipe is great to make ahead of time, assemble for the next day, or serve right when it’s done cooking.

Baking Short Ribs for Tacos

So first things first, to start, we’ll need some beef short ribs. This cut of beef is perfect for slow cooking, as it becomes incredibly tender and flavorful. When it comes to cooking short ribs, there are various methods you can choose from – slow cooker, large Dutch oven, instant pot, pressure cooker, the possibilities are endless. While braising is a popular technique, I’ve discovered a simple and foolproof way to achieve fork-tender perfection and flavorful short ribs by baking in the oven.

Use Soy Vay’s Veri Veri Teriyaki Marinade for the Best Flavor

For the Teriyaki flavor, I love to use Soy Vay’s Veri Veri Teriyaki Marinade and Sauce. Not only does this sauce enhance the flavor of the meat, but it’s the perfect way to add a delightful glaze that brings a touch of sweetness. The best part of this recipe is that I don’t have to let the short ribs marinate in the Teriyaki sauce. It’s put all together before you bake. Check your local grocery store for this sauce. I can find this brand at most places, as well as Target and Amazon.

Adding Veggies to your Short Rib Tacos

The mushrooms, onions, and cabbage slaw take these tacos to the next level. These ingredients bring flavors, textures, and freshness that perfectly complement the rich and savory short ribs.

Assemble a Taco Station

This recipe has been great for a big or small crowd, and sometimes I like to make a double batch. I assemble a taco station with warm tortillas so that everyone can create their perfect taco. And there are so many extras you can include, like creamy avocado slices and fresh cilantro. I like to use flour tortillas for these tacos, but warm corn tortillas are also a great option.

So let’s get started prepping the ingredients and get ourselves ready for a great taco night. I hope this also becomes a favorite recipe in your household.

Short Rib Tacos with Mushrooms

INGREDIENTS:

Teriyaki Short Ribs
- 5 pounds boneless short ribs
- 1 cup teriyaki sauce (I like Soy Vay brand)
- 1/4 cup water
- kosher salt and black pepper to season
Cabbage & Apple Slaw (half) – note: this recipe makes a full batch. For the tacos, you only need to use half and save the other half for later.
- 1 small head cabbage (purple or green) finely shredded (or 18 oz pre-shredded)
- 1 large apple, finely diced or cut into matchsticks
- 2 tablespoons sesame seeds
- 2 scallions, thinly sliced
Dressing for Slaw:
- 1/2 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon coriander
- 1/2 cup olive oil
- kosher salt and pepper to taste
Mushrooms and Onions (half) – note: this recipe makes a full batch.For the tacos, you only need to use half and save the other half for later.
- 2 tablespoons oil
- 2 medium onions, peeled and thinly sliced
- 2 lb baby Bella mushrooms, sliced
- salt and pepper to season
Flour Tortillas (or corn)

DIRECTIONS:

Place the short ribs in a medium baking dish or sheet pan and season with salt and pepper on both sides. Add teriyaki sauce and water. Cover tightly and bake at 375º for a 1-hour cooking time. Pull the oven rack out, flip the meat over, cover it again tightly, and continue to cook for an additional hour. Let cool slightly, shred for tacos, and keep in a large pot or bowl with sauce for easy serving.
While the short ribs are cooking, make the slaw. Mix the shredded cabbage, matchstick apples, sesame seeds, and scallions together in a large bowl. Store the half you’re not using in an airtight container.
To make the slaw dressing, whisk the apple cider vinegar, maple syrup, coriander, olive oil, kosher salt, and black pepper in a small bowl or large measuring cup. Use half the dressing and combine it with the slaw. Store the half you’re not using in a covered, airtight container separate from the slaw, and mix when you’re ready to make it again.
To make the mushroom and onions, place the oil in a large (pareve) pan over medium-high heat, and once hot, add the onions. Sauté for 5 minutes, and then add the mushrooms. Season with salt and continue cooking until softened. Let it cool and store the half you’re not using.
Before serving, char your flour tortillas on an open flame to heat them up and crisp them. Otherwise, serve store-bought tortillas as is.
Set up a taco assembly and place the short ribs, mixed slaw mushroom and onions in separate bowls. Serve with avocado slices and a side of extra Teriyaki sauce from the meat. Let you and your guests assemble and enjoy!

For next-day preparations:

DIRECTIONS:

Heat short ribs (covered) in a 300º oven for 30 minutes or so until heated through. Shred the flavorful meat if you haven’t done so already. Heat the mushrooms and onions (reserving some for Thursday) for 20 minutes to warm.
Meanwhile, char tortillas on an open flame to heat up and crisp. Otherwise, serve store-bought tortillas as is.
Assemble a taco station by displaying tortillas, avocado slices, mushrooms, and onions, shredded short ribs, and cabbage slaw.
Top with extra teriyaki sauce from the meat.