Korean Style Short Rib Tacos

Korean Style Short Rib Tacos

bathed in a tangy Asian sauce, with crunch Asian slaw

Item code: T9500

Short Ribs

  • 1/2 cup soy sauce
  • 1/4 cup sake or water
  • 3 Tbs. sesame oil
  • 6 Tbs. 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

Prepare the Prairie Creek® short ribs according to the cooking instructions on the label. After heated, drain the juice from the Prairie Creek® short ribs. Cut short ribs into thinly cut clices. Stir together the soy sauce, sake, sesame oil, sugar, ginger, garlic, sesame seeds, white onion, pear, 1 tsp. salt and 1 tsp. pepper to create marinade. Let the short ribs slices marinate. Quickly grill slices until nicely grill marked.

Asian Slaw

  • 1 cup fresh cilantro leaves
  • 5 green onions
  • Juice of 2 limes
  • 2 Tbs. rice vinegar
  • 1 Tbs. honey
  • 1/2 tsp. kosher salt
  • 2 Tbs. olive oil
  • 2 cups shredded romaine lettuce
  • 2 cups shredded red cabbage
  • 4 radishes, thinly sliced

In a food processor, combine half the cilantro, 3 green onions, the 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. in a large bowl, toss together the romaine, cabbage, radishes and cilantro. Chop the green onions coarsely and toss them into the bowl. Add the dressing to the slaw to taste; toss to combine


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