This is one of my favorite recipes for Taco Night. The rich marinade, tender meat and grill flavor makes it perfect. While short ribs do have a fair amount of fat, this recipe still retains its healthy food status for me as there is just a little meat in each taco, and they are VERY filling.
I also love that my favorite way to cook short ribs is involved. No need for hours of cooking and loss of deep flavor – flash grilling is the way to go- the result is mouth watering tender meat with a flavor explosion. As an alternative you can always swap out the cut of meat used but I really don’t think that the result will be the same as the crusty fatty side of the short rib is what makes this from good to great.
It seems like this recipe would take forever to make but it is actually fast and easy as it has 2 quick elements over 2 days. You can also make the dressing the day before and combine just prior to serving. Just to note though -the slaw dressing in this recipe can be quite tangy so best to go slow when adding to your slaw veggies.
For the short ribs:
- 1/2 cup Low-sodium soy sauce
- 1/4 cup Sake or water
- 3 Tbs. Sesame oil
- 6 Tbs. Granulated Sugar
- 1 Tbs. Freshly grated ginger
- 4 Garlic cloves, minced
- 2 Tbs. Sesame seeds
- 1 White onion, cut into large chunks
- 1 Ripe pear, cored and shredded
- Kosher salt and freshly ground pepper
- 1 1/2 lb. Boneless beef short ribs, thinly sliced
For the dressing:
- 1/2 cup Loosely packed fresh cilantro leaves
- 3 Green onions (white and tender green parts only)
- Juice of 2 limes
- 2 Tbs. Light Rice vinegar
- 1 Tbs. Honey
- 1/2 tsp. Kosher salt
- 2 Tbs. Olive oil
For the Slaw:
- 2 cups Shredded romaine lettuce
- 2 cups Shredded red cabbage
- 4 Radishes, thinly sliced
- 1/2 cup Fresh cilantro leaves
- 2 green onions (white and tender green parts only)
For the Sriracha Cream:
- 1 tsp. Sriracha
- 3 Tbs. Sour cream
- 12 to 14 Corn tortillas, warmed
- Make the marinade, in a large bowl, combine soy sauce, sake, sesame oil, sugar, ginger, garlic, sesame seeds, white onion, pear, 1 tsp. salt and 1 tsp. pepper. Set Aside.
- Add the beef to the bowl and toss to coat thoroughly. Cover and let marinate in the refrigerator overnight.
- Remove the beef from the refrigerator and let stand at room temperature for 15 minutes prior to cooking.
- Preheat Grill on high heat.
- While the grill is heating, make the dressing for the slaw. In a food processor, combine the cilantro, green onions, lime juice, rice vinegar, honey and salt. With the machine running, drizzle in the olive oil in a slow, steady stream and process until well blended. Set aside.
- Lightly spray your preheated grill plates with cooking spray. Arrange the beef on the grate directly over the heat and grill approx. 2 minutes per side for medium-rare. You are looking for a nice char here.
- Using tongs, place marinaded white onion chunks onto the heated grill. Cook for about 5 minutes per side. Transfer to a plate and cover to keep warm. (Discard the marinade.)
- Prepare your slaw: In a large bowl, combine romaine, cabbage, radishes and cilantro and green onions.
- Add the dressing to the slaw and toss to combine. Be sure to add dressing in small increments and to taste. You also want to be sure to combine the dressing and veggies just before serving to maintain their crunch.
- In a separate small bowl, stir together the sriracha and sour cream.
- Stir half of the sriracha cream into the slaw.
- Remove Ribs from foil wrapped plate and slice against the grain in 1/4-1/2 inch slices.
- Slice grilled white onions into slivers and place along side sliced ribs.
- Heat tortillas and keep warm.(I like my tortillas quickly marked on the grill and kept warm. )
- Serve immediately.
- To Serve: Fill the tortillas with the beef, top with some slaw and grilled white onion slices.
- Pass the extra sriracha cream at the table for drizzling.