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RECIPE
17 INGREDIENTS7 STEPS9HR 15MIN

Asian Short Rib Tacos

4.0
1 Ratings

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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.
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There is so much flavor and texture in these Asian Short Rib Tacos!
9HR 15MIN
Total Time
1HR 15MIN
Active Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Short Ribs

1/2 cup
1/4 cup
3 Tbsp
Sesame Oil
2 Tbsp
Rice Vinegar
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
Scallions , thinly sliced
green only
1 Tbsp
Fresh Cilantro , roughly chopped
plus more for garnish
2 Tbsp
Rice Vinegar
1 Tbsp
1 Tbsp
Pickle Juice

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Nutrition Per Serving

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CALORIES
462
FAT
26.7 g
PROTEIN
24.2 g
CARBS
34.0 g

Cooking Instructions

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Step 1
Marinate the ribs the night before. Mix the Soy Sauce (1/2 cup), Honey (1/4 cup), Sesame Oil (3 tablespoon), Rice Vinegar (2 tablespoon), Fresh Ginger (1 tablespoon), Garlic (3 clove), and Chinese Five Spice Powder (1/4 teaspoon) together in a bowl thoroughly.
Step 2
Put the Beef Short Ribs (3 pound) 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 (8 ounce), Onion (1), Carrot (1), Scallion (1 bunch), Fresh Cilantro (1 tablespoon), Rice Vinegar (2 tablespoon), Soy Sauce (1 tablespoon), and Pickle Juice (1 tablespoon) 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 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 Tortilla (12). Then spoon a generous amount of meat and slaw on each tortilla and serve immediately. Enjoy!

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Nutrition Per Serving
Calories
462
% Daily Value*
Fat
26.7 g
34%
Saturated Fat
10.0 g
50%
Trans Fat
1.3 g
--
Cholesterol
82.8 mg
28%
Carbohydrates
34.0 g
12%
Fiber
4.4 g
16%
Sugars
8.0 g
--
Protein
24.2 g
48%
Sodium
785.8 mg
34%
Vitamin D
0.1 µg
0%
Calcium
81.5 mg
6%
Iron
4.3 mg
24%
Potassium
585.8 mg
12%
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