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