There is a Mexican restaurant in New York City that serves some of the best short rib tacos I have EVER had. I say EVER here and I mean it. Having visited Mexico many times I would not use that term very lightly. Authentic tacos in Mexico are on a level all their own, but I am convinced magic is involved in making the short ribs at this restaurant. For a while now, I’ve been on a mission to create a recipe that could come close.
I feel as if I am very close with this one.
The braising liquid is super delicious and so sophisticated. When the ribs are done cooking you’ll feel like sticking a straw into the pot and drinking it. What’s not to love about soy sauce, ginger, shiitake mushrooms and sake marrying together for a few hours in the oven. Add some sake to the pot and warm up the rest for a good time. Love the stuff.
Oh yeah, these short ribs freeze well for future enjoyment, so make a big batch and you’ll thank yourself another night.
I found that spicy Sriracha and pickled jalapeño slaw was just the right topping for these Asian inspired tacos. Shred some cabbage, add sliced pickled jalapeños then stir in Sriracha and mayo mixture. Drooling!
- 2 tbsp canola oil
- 4 lbs short ribs
- ½ cup dry shiitake mushrooms
- 2 scallions, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1½ cups chicken stock
- ½ cup organic low sodium soy sauce
- ⅓ cup sake
- salt and pepper
- Preheat oven to 325 degrees.
- Put dry shiitake mushrooms in a small bowl, top with hot water and cover with a plate. Let soak.
- Season short ribs generously with salt and pepper. Heat canola oil in a heavy pot or a Dutch oven. Brown ribs a few minutes on each side. Do not overcrowd the pot, you want to brown the ribs not steam them. Best is to brown them in batches of a few.
- Set the ribs aside. Drain most of the oil leaving about 1 tbsp.
- Add ginger, garlic and scallions to the pot. Saute for a minute then add soy sauce, sake, stock and shiitake with their soaking liquid.
- Return the ribs back to the pot. Cover and braise in the oven for about 1 hour.
- Turn the oven up to 375 degrees, uncover the pot and cook another 30-45 min until the meat falls apart.
- Shred and enjoy in tacos.