Uploaded December 2024 | Updated September 2026, 19 minutes ago
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Get ready for the ultimate keto comfort food! These Crock Pot Keto Crispy Cheese-Wrapped Short Rib Tacos are a game-changer. With tender, juicy short ribs slow-cooked to perfection and crispy, golden cheese shells, this recipe is sure to wow your taste buds and keep your keto goals on track. Plus, they’re super easy to make and perfect for meal prep or impressing guests.
Recipe: Crock Pot Keto Crispy Cheese-Wrapped Short Rib Tacos
Servings: 6 (2 tacos per serving)
Ingredients
For the Short Ribs:
3-4 lbs bone-in beef short ribs
Salt and pepper, to taste
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced (or 1 tbsp pre-minced garlic)
1 cup beef broth (low sodium)
1/2 cup tomato sauce (no sugar added)
1 tbsp apple cider vinegar
1 tbsp chipotle peppers in adobo (or 1 tsp smoked paprika)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1 bay leaf
Juice of 1 lime (for finishing)
For the Crispy Cheese Tacos:
2 cups shredded mozzarella cheese (or a mix of mozzarella and cheddar)
Nonstick cooking spray or butter
Toppings (optional):
Pickled red onions
Sliced avocado or guacamole
Fresh cilantro
Sour cream
Lime wedges
Instructions
Prepare the Short Ribs:
Season short ribs with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear short ribs on all sides until browned. Transfer to the crock pot.
Make the Braising Liquid:
In the same skillet, sauté onion until soft, about 3 minutes. Add garlic and cook for 1 minute.
Stir in beef broth, tomato sauce, apple cider vinegar, chipotle peppers, cumin, chili powder, and oregano. Pour over the short ribs in the crock pot. Add the bay leaf.
Cook the Short Ribs:
Cover and cook on low for 8 hours (or high for 4-5 hours). Shred the short ribs, discard bones, and stir in lime juice.
Make the Crispy Cheese Shells:
Preheat a skillet over medium heat and grease lightly with nonstick spray or butter.
Place 1/4 cup shredded cheese into the skillet, spreading into a thin circle. Cook until edges are golden and crispy, about 3-4 minutes. Flip and cook 1-2 more minutes.
Remove and drape over a taco tray to shape. Repeat.
Assemble and Sear:
Fill each cheese shell with shredded short ribs and your favorite toppings.
Heat each taco in the skillet and press lightly to “smash” for crispy edges.
Macros (Per Taco)
Calories: 340
Fat: 27g
Protein: 20g
Net Carbs: 2g
Tags
Keto recipes, keto tacos, crispy cheese tacos, keto short ribs, keto comfort food, crock pot recipes, keto crock pot, low-carb tacos, keto meal prep, keto dinner ideas
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
daveskitchenmarket.com - Join my market today its free
Get ready for the ultimate keto comfort food! These Crock Pot Keto Crispy Cheese-Wrapped Short Rib Tacos are a game-changer. With tender, juicy short ribs slow-cooked to perfection and crispy, golden cheese shells, this recipe is sure to wow your taste buds and keep your keto goals on track. Plus, they’re super easy to make and perfect for meal prep or impressing guests.
Recipe: Crock Pot Keto Crispy Cheese-Wrapped Short Rib Tacos
Servings: 6 (2 tacos per serving)
Ingredients
For the Short Ribs:
3-4 lbs bone-in beef short ribs
Salt and pepper, to taste
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced (or 1 tbsp pre-minced garlic)
1 cup beef broth (low sodium)
1/2 cup tomato sauce (no sugar added)
1 tbsp apple cider vinegar
1 tbsp chipotle peppers in adobo (or 1 tsp smoked paprika)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1 bay leaf
Juice of 1 lime (for finishing)
For the Crispy Cheese Tacos:
2 cups shredded mozzarella cheese (or a mix of mozzarella and cheddar)
Nonstick cooking spray or butter
Toppings (optional):
Pickled red onions
Sliced avocado or guacamole
Fresh cilantro
Sour cream
Lime wedges
Instructions
Prepare the Short Ribs:
Season short ribs with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear short ribs on all sides until browned. Transfer to the crock pot.
Make the Braising Liquid:
In the same skillet, sauté onion until soft, about 3 minutes. Add garlic and cook for 1 minute.
Stir in beef broth, tomato sauce, apple cider vinegar, chipotle peppers, cumin, chili powder, and oregano. Pour over the short ribs in the crock pot. Add the bay leaf.
Cook the Short Ribs:
Cover and cook on low for 8 hours (or high for 4-5 hours). Shred the short ribs, discard bones, and stir in lime juice.
Make the Crispy Cheese Shells:
Preheat a skillet over medium heat and grease lightly with nonstick spray or butter.
Place 1/4 cup shredded cheese into the skillet, spreading into a thin circle. Cook until edges are golden and crispy, about 3-4 minutes. Flip and cook 1-2 more minutes.
Remove and drape over a taco tray to shape. Repeat.
Assemble and Sear:
Fill each cheese shell with shredded short ribs and your favorite toppings.
Heat each taco in the skillet and press lightly to “smash” for crispy edges.
Macros (Per Taco)
Calories: 340
Fat: 27g
Protein: 20g
Net Carbs: 2g
Tags
Keto recipes, keto tacos, crispy cheese tacos, keto short ribs, keto comfort food, crock pot recipes, keto crock pot, low-carb tacos, keto meal prep, keto dinner ideas
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
