Korean Style Short Rib Tacos

bathed in a tangy Asian sauce, with crunch Asian slaw

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

• Type: Lunch, Dinner, Entree
• Categories: Recipes
• Tags: Beef, Dinner, Entrée, Lunch
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