Lucky No-Sear Korean Short Rib Tacos with Quick-Pickled Slaw

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From the Huckle and Goose Cookbook by Anca Toderic & Christine Lucaciu

The Huckle and Goose Cookbook is one of my favorite go to for recipes that are in season. This book is categorized by season. The authors took great care to provide menu ideas for four weeks of each season. I love to take advantage of natures buffet. I also love how seasons change and so does the menu. I knew this recipe would be a hit right off the bat. And it was! What meat lover doesn’t love juicy rib meat falling off the bone! The Korean flavors are outstanding. In fact I am saving the marinade recipe and using it again in other recipes. The prep does not take very much time. All the magic is done in the oven. Also yummy with sweet chilli sauce and siracha on Tacos.

The root slaw is a nice twist and I am a huge fan of all root veggies. If your not a fan of turnip you could easily substitute it for traditional cabbage. Another substitute could be switching out the ribs for bone in chicken thighs. I would cook them for less time. Chicken thighs would also be so juicy and a much more affordable option.

Make taco Tuesday interesting by adding a Korean flare!

The Huckle & Goose Cookbook: 152 Recipes and Habits to Cook More, Stress Less, and Bring the Outside In: Toderic, Anca, Lucaciu, Christine: 9780062839688: Amazon.com: Books

Lucky No-Sear Korean Short Rib Tacos with Quick-Pickled Slaw

From the Huckle and Goose Cookbook by Anca Toderic & Christine Lucaciu

Serving Size:

Serves 4

Time:

about 4 hours, mostly slow cooking

Difficulty:

easy

Ingredients

• Rib Ingredients:
• 3 pounds beef short ribs
• 6 cloves garlic
• 2 TBL fresh ginger
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 1 TBL sesame oil
• 2 tsp siracha, more if you like it spicy
• 3 TBL coconut sugar or honey
• Slaw Ingredients:
• 3 carrots peeled and cut into match sticks. I shredded mine in my food processor.
• 1 turnip, peeled and cut into thin matchsticks. I shredded mine in my food processor.
• 1/2 white onion, thinly sliced
• 1/4 cup cilantro
• 1 TBL rice wine vinegar
• 1 TBL lemon or lime juice
• 2 TBL honey
• 1 TBL grapeseed oil. I used olive oil.
• 1/2 tsp salt
• 1/4 tsp pepper
• 8 tortillas
• fresh cilantro

Directions

1. Preheat oven to 350.
2. Place short ribs in an oven-safe pot. I used my cast-iron pot.
3. In a small bowl, whisk the all the rib ingredients. together and pour over ribs.
4. Cover and transfer to the oven. roast for 2 1/2 to 3 hours. (mine took closer to 4), until the meat is falling off the bone and carnalized edges.
5. Meanwhile, make the root slaw. Put all the veggies in a medium sized bowl.
6. Whisk the remaining slaw ingredients in a measuring cup and pour over the slaw. Toss and cover. Put in the refrigerator until ready to eat.
7. Remove the short ribs from oven. Transfer meat to bowl, and when cool enough to handle, shred with fork. Add the meat back to the pot and toss in the sauce. You can skim some of the fat off if you’d like.
8. Serve with root slaw, more cilantro and really good tortillas.