Asian Short Rib Tacos

Recipe

17 INGREDIENTS • 7 STEPS • 9HRS 15MINS

Asian Short Rib Tacos

4

1 rating

There is so much flavor and texture in these Asian Short Rib Tacos!

Asian Short Rib Tacos

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

There is so much flavor and texture in these Asian Short Rib Tacos!

9HRS 15MINS

Total Time

$2.56

Cost Per Serving

Ingredients

Servings

12

US / Metric

Short Ribs

1/2 cup

1/4 cup

3 Tbsp

Sesame Oil

2 Tbsp

1 Tbsp

Fresh Ginger, peeled, grated

3 cloves

Garlic, grated

1/4 tsp

Chinese Five Spice Powder

3 lb

Beef Short Ribs, cut

Slaw and Assembly

2 3/4 cups

Red Cabbage, shredded

1

Onion, thinly sliced

1

Carrot, peeled, grated

1 bunch

Scallion, thinly sliced

green only

1 Tbsp

Fresh Cilantro, roughly chopped

plus more for garnish

2 Tbsp

1 Tbsp

1 Tbsp

Pickle Juice

12

6-Inch Corn Tortillas

Nutrition Per Serving

VIEW ALL

Calories

462

Fat

26.7 g

Protein

24.2 g

Carbs

34.0 g

Asian Short Rib Tacos

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 1

Marinate the ribs the night before. Mix the Soy Sauce (1/2 cup), Honey (1/4 cup), Sesame Oil (3 Tbsp), Rice Vinegar (2 Tbsp), Fresh Ginger (1 Tbsp), Garlic (3 cloves), and Chinese Five Spice Powder (1/4 tsp) together in a bowl thoroughly.

step 2

Put the Beef Short Ribs (3 lb) 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.

step 2 Put the Beef Short Ribs (3 lb) 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.

step 3

Mix the shredded Red Cabbage (2 3/4 cups), Onion (1), Carrot (1), Scallion (1 bunch), Fresh Cilantro (1 Tbsp), Rice Vinegar (2 Tbsp), Soy Sauce (1 Tbsp), and Pickle Juice (1 Tbsp) together thoroughly in a bowl.

step 3 Mix the shredded Red Cabbage (2 3/4 cups), Onion (1), Carrot (1), Scallion (1 bunch), Fresh Cilantro (1 Tbsp), Rice Vinegar (2 Tbsp), Soy Sauce (1 Tbsp), and Pickle Juice (1 Tbsp) together thoroughly in a bowl.

step 4

Cover it and set it aside in the refrigerator until it is time to serve. The tacos come together quickly once you start cooking!

step 5

When you are ready, preheat an electric griddle to 400 degrees F (200 degrees C) or a griddle pan over medium high heat. Take the short ribs out and discard the marinade.

step 5 When you are ready, preheat an electric griddle to 400 degrees F (200 degrees C) or a griddle pan over medium high heat. Take the short ribs out and discard the marinade.

step 6

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.

step 6 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.

step 7

Meanwhile, warm the 6-Inch Corn Tortillas (12). Then spoon a generous amount of meat and slaw on each tortilla and serve immediately. Enjoy!

step 7 Meanwhile, warm the 6-Inch Corn Tortillas (12). Then spoon a generous amount of meat and slaw on each tortilla and serve immediately. Enjoy!

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