braised short rib tacos.
serves 6 to 8
prep time. 20 minutes. cook time. 3 hours 30 minutes. total time. 3 hours 50 minutes.
3 pounds boneless short ribs
approx. 3 teaspoons coarse kosher salt
for the marinade
1/4 cup red miso
1/3 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 yellow onion, coarsely chopped
4 cups / 32 ounces beef broth or stock
1/2 cup soy sauce
1 tablespoon worcestershire sauce
1/4 cup red miso
2 tablespoons rice vinegar
2 tablespoons corn starch
5-6 cloves garlic
salt the short ribs 24-36 hours before cooking. lay out short ribs on a flat surface • salt each piece on all sides • transfer to a zip lock bag and store in refrigerator
marinate short ribs for at least 3 hours. in a small bowl, combine miso, soy sauce, vinegar, brown sugar and vegetable oil • add to the bag of short ribs • seal and swish around until the marinade is evenly distributed • store in refrigerator until ready to cook
braise. preheat the oven to 350 degrees • add a tablespoon of oil to a heavy-bottomed pot or Dutch oven over medium high heat • working in batches, sear short ribs on the stove for about 2-3 minutes on each side • to get a perfect sear, don’t move the ribs around in between flipping them • remove ribs from the pot and set aside
searing the short ribs will leave a lot of “burnt” black and brown bits at the bottom of the pan – do not panic and do not rinse the pan! • all of that flavor will start to lift as soon as the liquid is added
in the same pot on medium heat, add onions and sauté for about a minute • add beef broth, soy sauce, worcestershire sauce, miso vinegar, and corn starch and stir until combined • add short ribs into the liquid (the liquid will likely not fully cover the ribs and that’s okay) • add garlic cloves • cover with lid and transfer to oven • cook in oven for about 2.5-3 hours • about half way through, check short ribs, turn in the pot and spoon liquid over them to keep them coated in the liquid • for the last hour, remove the lid
prepare the tortillas + assemble. using a cast iron skillet, heat tortillas one at a time over high heat for about 2 minutes each side (the first tortilla will probably take a few extra minutes) • fill each tortilla with short rib meat, which should easily shred (don’t overdo it or the tacos will fall apart) and top with fresh cilantro and scallions
