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Recipes
Asian Short Rib Tacos

17 INGREDIENTS • 7 STEPS • 9HRS 15MINS

Asian Short Rib Tacos

Recipe
4.0
1 rating
There is so much flavor and texture in these Asian Short Rib Tacos!
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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
Soy Sauce
1/2 cup
Honey
4 Tbsp
Sesame Oil
3 Tbsp
Sesame Oil
Fresh Ginger
1 Tbsp
Fresh Ginger, peeled, grated
Garlic
3 cloves
Garlic, grated
Beef Short Ribs
3 lb
Beef Short Ribs, cut
Slaw and Assembly
Red Cabbage
2 3/4 cups
Red Cabbage, shredded
Onion
1
Onion, thinly sliced
Carrot
1
Carrot, peeled, grated
Scallion
1 bunch
Scallion, thinly sliced
green only
Fresh Cilantro
1 Tbsp
Fresh Cilantro, roughly chopped
plus more for garnish
Soy Sauce
1 Tbsp
Pickle Juice
1 Tbsp
Pickle Juice
Nutrition Per Serving
VIEW ALL
Calories
462
Fat
26.7 g
Protein
24.2 g
Carbs
34.0 g
Love This Recipe?
Add to plan
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Asian Short Rib Tacos
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author_avatar
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 (4 Tbsp), Sesame Oil (3 Tbsp), Rice Vinegar (2 Tbsp), Fresh Ginger (1 Tbsp), Garlic (3 cloves), and Chinese Five Spice Powder (as needed) 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!
Tags
Appetizers
Dairy-Free
Beef
Lunch
Date Night
Shellfish-Free
Dinner
Game Day
Mexican
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