Korean Style Short Rib Tacos
Serve these tasty braised tacos on your favorite tortilla with tangy quick pickled veggies.
Who doesn’t love a taco? And with sweet and salty braised short ribs how could you not? I love short ribs not only because of their affordability but the collagen content can’t be beat. They are perfect for braising and will give you a nice unctuous bite of tender and juicy meat. The acidic and bright quick pickled vegetables are the perfect counter to cut through the fatty richness that is short ribs.
Ingredients
1.5 lbs Hipwell Ranch Beef Short Ribs
1 tsp Sea Salt, 1/2 tsp Coarse Ground Black Pepper
1 tbsp Minced Garlic and Ginger
1 tbsp Honey
1/2 cup Soy Sauce
1/2 ripe pear, crushed thoroughly
1/4 cup each thinly sliced radishes, serrano/jalapeno, shredded carrots
1/4 cup rice vinegar+1/4 cup water+1 Tbsp Honey
Tortillas
Lime wedges+cilantro for garnish
Korean style braised short ribs are perfect for tacos and the perfect fusion meal!
Prepare the marinade of salt, garlic, ginger, honey, pepper and pear. Cut the short ribs in half and add them to the marinade mixture. Let sit at room temperature for an hour or in the fridge overnight.
Preheat an oven safe baking dish with a lid to medium high heat with a small amount of fat. Sear the rib pieces on all sides until browned.
Add the marinade and 1 cup of water to the pan, cover and place in a 325 degree oven for 2-3 hours. Use tongs to turn the meat after about an hour.
Remove the lid and cook for another 20-30 minutes until the edges get crispy and dark brown.
Remove from heat. Separate meat from bones. Roughly chop or shred the meat.
Combine rice vinegar, water and honey and boil for one minute. Add radish, peppers, and carrots.
Top warm tortillas with meat, pickled veggies, cilantro and lime.