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Korean Short Rib Tacos

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  • Level: Intermediate
  • Total: 3 hr 10 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

Braised Short Ribs:

4 pounds (1.8 kg) boneless beef short rib, cut into 3-inch chunks

Kosher salt and cracked black pepper 

1/2 cup (100 g) all-purpose flour, for dredging 

1/4 cup (50 g) butter 

2 tablespoons vegetable oil, such as canola or grapeseed 

2 shallots, unpeeled, large dice 

1 carrot, large dice 

1 celery rib, large dice 

One (750 milliliter) bottle dry red wine, such as cabernet sauvignon or merlot 

4 cups (946 ml) beef broth 

2 bay leaves 

2 sprigs flat-leaf parsley 

2 sprigs fresh thyme 

Korean Taco Sauce:

3 tablespoons soy sauce

3 tablespoons sugar 

2 tablespoons gochujang 

2 teaspoons sesame oil 

Assembly:

12 small corn tortillas

1 tablespoon vegetable oil 

2 pounds Brussels sprouts, thinly sliced 

1/2 yellow onion, chopped 

Kosher salt and cracked black pepper 

Shredded short rib, from above 

2 limes, cut into wedges, for garnish 

Directions

  1. For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
  2. Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef. 
  3. Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage. 
  4. For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator. 
  5. To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.   
  6. Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.