Korean Style Short Rib Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
For the short ribs:
For the quick pickles:
  • ¼ cup radish or daikon, thinly sliced
  • ¼ cup carrots, shredded
  • ¼ cup cucumber, julienned
  • ¼ cup apple cider vinegar
  • ½ teaspoon salt
  • ¼ cup water
  • 2 tablespoons honey
  • Tortillas, cilantro and thinly sliced green onions for garnish
  1. Place the short ribs in an oven safe dish, combine all of the marinade ingredients and pour over the top ensuring that each piece of meat gets some of the marinade.
  2. Cover with a lid or a layer of foil and place in a 275 degrees F oven for one hour.
  3. Remove the covering, carefully turn the pieces of meat over and return to the oven for another 30-45 minutes.
  4. While the ribs are cooking prepare the quick pickled vegetables. Combine the vinegar, salt, water and honey in a small saucepan to create the brine. Bring to a simmer.
  5. Place vegetables in a mason jar or heatproof dish, pour the hot brine over the vegetables and toss to coat. Set aside.
  6. Remove short ribs from the oven, they should be tender and falling from the bone. Return to the oven in 15 minute increments if they are not soft enough to fall from the bone.
  7. Loosely tent with foil and let stand for 15 minutes to cool slightly. Separate meat from bone, shred or chop into small pieces.
  8. Serve atop lightly toasted tortillas, garnish with pickled vegetables, cilantro and green onion if desired.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/korean-style-short-rib-tacos/