Description
These Asian short rib tacos are one of my favorite recipes I learned in culinary school. They are huge on flavor with the tender beef and slaw topping!
Ingredients
- FOR THE SHORT RIBS:
- ½ cups Soy Sauce
- ¼ cups Honey
- 3 Tablespoons Sesame Oil
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Peeled And Grated Fresh Ginger
- 3 cloves Garlic, Grated
- ¼ teaspoons Chinese Five Spice
- 1 pinch Freshly Cracked Black Pepper
- 3 pounds Short Ribs, Flanken Cut
- Salt As Needed
- FOR THE SLAW AND TACOS:
- 8 ounces, weight Shredded Red Cabbage
- 1 whole Onion, Thinly Sliced
- 1 whole Carrot (peeled, Grated)
- 1 bunch Scallions, Thinly Sliced, Green Only
- 1 Tablespoon Fresh Cilantro, Roughly Chopped. Plus Additional For Garnish.
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Pickle Juice
- 12 whole Corn Tortillas Taco Size
Preparation
First, marinate the short ribs the night before. Mix the soy sauce, honey, sesame oil, rice wine vinegar, ginger, garlic and Chinese five spice together in a bowl thoroughly. Then put the short ribs in a double bagged zip top bag and pour the marinade all over them. Seal the bag and make sure the ribs get well coated. Let them sit in the refrigerator overnight. The next day, make the slaw an hour ahead of when you want to serve so that it can sit.
Mix the shredded cabbage, onion, grated carrot, scallions, cilantro, rice wine vinegar, soy sauce, and pickle juice together thoroughly in a bowl. Cover it and set it aside in the refrigerator until it is time to serve. The tacos come together quickly once you start cooking! When you are ready, pre-heat an electric griddle to 400ºF or a griddle pan over medium high heat. Take the short ribs out and discard the marinade.
Cook the ribs for 5 minutes on each side to get a medium rare to medium level of doneness. When they are cool enough to handle, cut away the bones and fat and dice the meat into manageable, bite sized pieces. Meanwhile, warm the tortillas. Then spoon a generous amount of meat and slaw on each tortilla and serve immediately! This recipe makes about 12 tacos.
