Short Rib Barbacoa is rich, fall-apart tender, and packed with bold, smoky flavor thanks to chipotle peppers, warm spices, and slow pressure cooking. Made easily in the Instant Pot, this recipe delivers restaurant-quality beef barbacoa at home with minimal prep. Perfect for tacos, burrito bowls, quesadillas, or meal prep for the week.
🔍 At a Glance
- ⏱️ Ready in: ~90 minutes (20 min prep, 45 min cook, 15 min natural release)
- 👥 Serves: 6-8
- 📌 Main Ingredients: Beef short ribs, chipotle peppers, spices
- 🔥 Cook Method: Instant Pot (Pressure Cooker)
- 😋 Flavor Profile: Smoky, savory, slightly sweet, mildly spicy
- 📝 Great For: Taco night, meal prep, feeding a crowd
Table of Contents
Why This Recipe Works
- Bone-In Short Ribs = Maximum Flavor: The bones release collagen and richness as they cook, creating deeply flavorful, fall-apart tender barbacoa that stays juicy and never dry.
- Layered Seasoning Builds Authentic Barbacoa Flavor: Blooming warm spices in oil, combined with chipotle peppers in adobo, umami-rich sauces, and a touch of honey, creates a balanced, smoky, savory sauce with just enough heat.
- Instant Pot Delivers Slow-Cooked Results Fast: Pressure cooking breaks down the connective tissue in short ribs quickly, giving you braised, restaurant-quality beef barbacoa in a fraction of the time with very little hands-on work.
Ingredients & Why They Matter
- Olive Oil: Used for browning the short ribs and building flavor at the start. Substitute with 2 tablespoons avocado oil or vegetable oil.
- Bone-In Beef Short Ribs: Provide rich flavor and fall-apart tenderness from the bones and connective tissue.
- Sweet Onion: Adds natural sweetness and melts into the sauce as it cooks. If you’re in a pinch, 1 large yellow onion, sliced, also works.
- Garlic: Builds a savory, aromatic base for the barbacoa. Use 1–1½ teaspoons granulated garlic if necessary.
- Chipotle Peppers in Adobo: Add smoky heat and classic barbacoa flavor. Substitute with ½–1 teaspoon chipotle powder or 2 teaspoons smoked paprika for mild heat.
- Morton Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It’s the best salt for everyday cooking because of its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher salt next time you’re at the store!
- Black Pepper: Adds subtle heat and depth.
- Cumin: Provides warm, earthy flavor typical of barbacoa.
- Onion Powder: Reinforces onion flavor throughout the sauce.
- Smoked Paprika: Adds smoky depth without extra heat. Regular paprika can be substituted but it will lack that smoky depth.
- Dried Oregano: Adds herbal, slightly peppery notes. Mexican oregano is best. Italian seasoning can be used if you need a substitute.
- Cinnamon: Adds warmth and complexity without sweetness. A great substitute would be ⅛ teaspoon allspice or ground cloves.
- Beef Broth: Creates moisture and a flavorful braising liquid. Can be substituted with 1 cup beef stock or bone broth.
- Honey: Balances heat and acidity with mild sweetness. Use 2 tablespoons brown sugar or maple syrup if you’re in a pinch.
- Soy Sauce: Adds umami and saltiness. Use 2 tablespoons tamari (gluten-free) or coconut aminos for subs if necessary.
- Worcestershire Sauce: Deepens savory flavor with tangy complexity. Use 2 tablespoons of steak sauce or 1 tablespoon balsamic vinegar + 1 tablespoon soy sauce as a substitute if you need to.
- Fresh Lime Juice: Brightens and balances the rich beef at the end. Fresh is best, but 2 tablespoons lemon juice or apple cider vinegar can be used as a substitute.
Find the full ingredient list and exact measurements in the recipe card below.
Short Rib Barbacoa Tacos Step by Step
- Mix the spice blend: In a small bowl, combine the salt, pepper, cumin, onion powder, smoked paprika, dried oregano, and cinnamon. Stir until evenly mixed and set aside.
- Sauté the short ribs: Turn the Instant Pot to Sauté mode and add the olive oil. Allow the oil to heat until shimmering. Add the beef short ribs in a single layer and brown for about 1 minute per side. Work in batches if needed.
💡Tip
Allow the ribs to sear undisturbed so they develop a deep brown crust.
- Add aromatics: Add the onion and garlic to the pot. Cook for 2–3 minutes, stirring occasionally, until slightly softened and fragrant.
- Season the ribs and vegetables: Sprinkle the prepared spice mixture evenly over the short ribs and vegetables.
- Add the liquids and peppers: Pour in the beef broth, honey, soy sauce, Worcestershire sauce, chipotle peppers, and adobo sauce. Stir to combine and scrape the bottom of the pot to release any browned bits.
💡Tip
Brown bits on the bottom of the pan = flavor!
- Pressure cook: Cancel Sauté mode. Select Meat/Stew and set the timer to 45 minutes. The Instant Pot will display “ON” while it comes to pressure, then begin counting down once pressure is reached.
- Natural release: When the cook time is complete, turn off the Instant Pot and allow it to naturally release pressure for 15 minutes. After 15 minutes, carefully switch the valve to Venting to release any remaining pressure.
- Shred the meat: Remove the short ribs from the Instant Pot. Remove the bones and shred the meat. Add back in some of the cooking liquid from the pot and the lime juice. Toss so it is well coated.
Pro Tips for Perfect Short Rib Barbacoa Tacos
- Don’t skip browning: Even a quick sear adds huge flavor.
- Naturally allow the pressure to release: Do not manually switch the valve to release the pressure quickly. This keeps the meat tender and juicy.
- Shred in the sauce: For extra flavor, shred the beef and return it to the cooking liquid.
- Taste before serving: Add extra lime or some chopped fresh cilantro for freshness.
Common Mistakes
- Overdoing the chipotle: Chipotles are powerful—start with less if you are heat-sensitive.
- Releasing the pressure quickly: The meat is still cooking while the pressure releases so this reduces the cook time and can lead to tough short ribs.
Swap It Up: Variations to Try
- Try beef chuck roast: This cut is great for pressure cooking as well. Cut it into 6-8 pieces so it cooks properly.
- Use salsa instead of broth: Replace the beef broth for 1 1/4 cup of your favorite salsa. A fire-roasted red salsa or a salsa verde would be great options.
Slow Cooker Method
- Brown the short ribs (Recommended): Heat olive oil in a large skillet over medium-high heat. Brown the short ribs for about 1 minute per side, then transfer them to the slow cooker.
- Build the flavor base: Add the sliced onion and garlic to the skillet and cook for 2–3 minutes. Sprinkle in the spice mixture and stir briefly to bloom the spices.
- Add to slow cooker: Transfer the onion mixture to the slow cooker. Pour in the beef broth, honey, soy sauce, Worcestershire sauce, and diced chipotle peppers with adobo sauce.
- Slow cook: Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the short ribs are fall-apart tender.
- Finish & serve: Remove the ribs, drizzle with fresh lime juice, then shred or serve whole. For extra flavor, return the beef to the sauce before serving.
What To Serve With This Recipe
This short rib barbacoa is complete with a few delicious sides. Here is what I would suggest:
- Homemade Flour Tortillas: They’re soft, pliable, and have just the right amount of chew.
- Mexican Red Rice: This rice is soft, fluffy, and tastes just like your favorite restaurant version—maybe even better.
- Instant Pot Charro Beans: These beans are made with pinto beans, bacon, chorizo, onion, and tons of spices.
Short Rib Barbacoa Tacos
Short Rib Barbacoa made in the Instant Pot is rich, smoky, and fall-apart tender thanks to bone-in beef short ribs, chipotle peppers in adobo, and warm spices. This easy pressure cooker barbacoa is perfect for tacos, burrito bowls, and meal prep, then finished with fresh lime juice for balanced, bold flavor.
Ingredients
- 2 tablespoons olive oil
- 4 pounds bone-in beef short ribs
- 1 sweet yellow onion, sliced
- 8 cloves garlic, minced
- 2-4 chipotle peppers in adobo sauce, finely diced
- 1 heaping teaspoon kosher salt
- Freshly cracked black pepper
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1 cup beef broth
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 lime, juiced
Instructions
- Mix the spice blend: In a small bowl, combine the salt, pepper, cumin, onion powder, smoked paprika, dried oregano, and cinnamon. Stir until evenly mixed and set aside.1 heaping teaspoon kosher salt, Freshly cracked black pepper, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon dried oregano, ¼ teaspoon ground cinnamon
- Sauté the short ribs: Turn the Instant Pot to Sauté mode and add the olive oil. Allow the oil to heat until shimmering. Add the beef short ribs in a single layer and brown for about 1 minute per side. Work in batches if needed.2 tablespoons olive oil, 4 pounds bone-in beef short ribs
- Add aromatics: Add the onion and garlic to the pot. Cook for 2–3 minutes, stirring occasionally, until slightly softened and fragrant.1 sweet yellow onion,, 8 cloves garlic,
- Season the ribs and vegetables: Sprinkle the prepared spice mixture evenly over the short ribs and vegetables.
- Add the liquids and peppers: Pour in the beef broth, honey, soy sauce, Worcestershire sauce, chipotle peppers, and adobo sauce. Stir to combine and scrape the bottom of the pot to release any browned bits.1 cup beef broth, 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons Worcestershire sauce, 2-4 chipotle peppers in adobo sauce,
- Pressure cook: Cancel Sauté mode. Select Meat/Stew and set the timer to 45 minutes. The Instant Pot will display “ON” while it comes to pressure, then begin counting down once pressure is reached.
- Natural release: When the cook time is complete, turn off the Instant Pot and allow it to naturally release pressure for 15 minutes. After 15 minutes, carefully switch the valve to Venting to release any remaining pressure.
- Shred the meat: Remove the short ribs from the Instant Pot. Remove the bones and shred the meat. Add back in some of the cooking liquid from the pot and the lime juice. Toss so it is well coated.1 lime,
Did you make this recipe? Leave a comment below!
Notes
- Morton Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It’s the best salt for everyday cooking because of its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher salt next time you’re at the store!
- Chipotle peppers in adobo: Add smoky heat and classic barbacoa flavor. Substitute with ½–1 teaspoon chipotle powder or 2 teaspoons smoked paprika for mild heat.
- Naturally allow the pressure to release: Do not manually switch the valve to release the pressure quickly. This keeps the meat tender and juicy.
Nutrition
Calories: 483kcal | Carbohydrates: 14g | Protein: 44g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 130mg | Sodium: 770mg | Fiber: 2g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Can you make short rib barbacoa in a slow cooker?
Yes. Short rib barbacoa works beautifully in a slow cooker. Cook the seasoned ribs on LOW for 8–9 hours until the meat is fall-apart tender, then shred and return it to the cooking liquid for maximum flavor.
What is the secret to a juicy barbacoa?
The key to this Mexican staple is cooking it low and slow for meat that falls right apart.
What are popular barbacoa toppings?
Avocado, cilantro, onions, salsa, pico de gallo, or really anything you want!
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Amazing flavor!!!!!!!!!
These tacos are amazing! The meat flavor was spot on like I was in authentic mexican street taco restaurant. I rendered down the remaining juice with another whole sliced onion. Then I added that back to the shredded meat…wow. I impressed a crowd! I used boneless short ribs from Costco. Next time I will double the recipe. We could not stop eating these!
Yay!! I bet those onions were amazing.
Absolutely amazing!
Thanks!!
Wow! I tried this and it came out so flavorful.